Pastitsio (baked macaroni and meat)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 3 | tablespoons | Olive oil |
| 1 | cup | Chopped onion |
| 1 | pounds | Ground lamb or beef -- or |
| More | ||
| If desired | ||
| ¾ | cup | Chopped peeled tomato |
| 1½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| ¼ | teaspoon | Oregano |
| ½ | cup | Grated gruyere cheese |
| 1 | pounds | Macaroni -- cooked and |
| Drained | ||
| Sauce | ||
| 2 | tablespoons | Margarine or butter |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 1 | cup | Milk |
| 1 | large | Egg yolk |
| ¼ | cup | Grated parmesan cheese |
Directions
In a skillet heat the oil, cook the onion and meat over high heat stirring constantly for 5 minutes. Stir in the tomatoes, salt, pepper, and oregano. Cook over low heat 5 minutes.Stir inthe cheese and check for seasonings. In a buttered 2 quart casserole, Sauce: Melt the margarine or butter in a saucepan; gradually blend in the flour, salt and pepper. Add the milk gradually, stirring constantly , until the mixture comes to a boil.Cook it over low heat 5 minutes. beat the egg yolk and cheese in a bowl; add Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman