Cumin-Infused Greek Pastitsio with Rich Custard Topping

My Pastitsio: A Greek Delight with a Twist

Pastitsio, a beloved Greek comfort dish, combines tender pasta, a rich meat sauce, and a luscious custard topping. This variation offers a unique twist by infusing the meat with cumin instead of the traditional cinnamon, providing a distinctive flavor profile that melds beautifully with the classic elements of the dish. Ideal for weeknight dinners or special occasions, this recipe promises a deliciously hearty meal that captures the essence of Mediterranean cuisine with a personalized touch.

Recipe Overview

• Name: My Pastitsio
• Description: This is a variation of the Greek meat, pasta, and custard casserole. It relies on cumin rather than cinnamon to flavor the meat. The proportions of pasta, meat, and custard are comparable to traditional pastitsio, as is the custard topping, but the meat sauce used in this version is completely mine.
• Category: Cheese
• Keywords: Meat, Greek, European, Weeknight, Oven, < 4 Hours
• Total Time: 1 hour 10 minutes
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
• Servings: 6
• Yield: 1 9″ x 13″ casserole

Nutritional Information (per serving)

• Calories: 336.6
• Fat: 20.3 g
  • Saturated Fat: 9.3 g
• Cholesterol: 135 mg
• Sodium: 325.6 mg
• Carbohydrates: 17.4 g
  • Fiber: 1.6 g
  • Sugar: 4.7 g
• Protein: 20.8 g

Ingredients

Meat Base

• 1 lb ground beef
• ½ onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp cumin
• 2 tbsp flour
• 4 sprigs fresh marjoram
• 1 bay leaf
• ½ tsp black pepper
• 1 tsp sugar
• 2 tbsp red wine vinegar
• 2 beef bouillon cubes, dissolved in 1 cup hot water
• 1 cup chopped tomatoes

Pasta

• 8 oz pasta (e.g., ziti or penne)
• Salt (for boiling water)
• 1 tbsp vegetable oil

Custard Topping

• ¼ cup flour
• 2 tbsp unsalted butter
• 2 cups milk
• ½ tsp nutmeg
• ½ tsp salt
• ½ tsp white pepper
• 1 cup grated hard cheese (e.g., Kefalotyri or Parmesan)
• 1 cup grated Parmesan cheese
• 2 eggs

Instructions

Meat Base

1. Sautéing the Meat: In a large skillet, sauté the finely chopped onion with the ground beef over medium heat. Use a spatula to break up the meat as it cooks, continuing until the meat is almost done and the onion is translucent.

   Related Articles

   • 
     Coconut Rice and Avocado Salsa Black Eyed Peas Bowl
   • 
     Low Carb Berry Bliss Shortcakes
   • 
     Molasses Spice Delight: Louisiana-Inspired Cookies Recipe
   • 
     Moist Carrot Cake with Luscious Cream Cheese Frosting Recipe
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!

2. Adding Spices and Flour: Drain any excess fat from the skillet. Add the minced garlic, cumin, and flour. Stir the mixture well and continue to sauté for another minute or two, ensuring the flour is well incorporated.

3. Simmering the Sauce: Add the fresh marjoram, bay leaf, black pepper, sugar, red wine vinegar, dissolved beef bouillon, and chopped tomatoes. Stir to combine. Allow the sauce to simmer gently, uncovered, for about 20 minutes, stirring occasionally to prevent sticking.

4. Final Touches: Turn off the heat and cover the skillet to keep the sauce warm. Remove the bay leaf and any stems from the marjoram before using the sauce in the casserole.

Pasta

1. Cooking the Pasta: In a large pot, bring a generous amount of salted water to a boil. Add a bit of vegetable oil to the water to help keep the pasta strands from sticking together. Cook the pasta until it is al dente according to the package instructions.

2. Draining: Drain the pasta well in a colander and set aside.

Custard Topping

1. Making the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and whisk together. Let the mixture bubble for a minute or two until you can smell a slightly nutty flavor, but do not let it brown.

2. Creating the Sauce: Gradually add most of the milk to the roux, whisking continuously to prevent lumps. Cook the mixture for about 10 minutes, stirring frequently until it is well thickened.

3. Seasoning: Remove the saucepan from the heat. Mix the nutmeg, salt, and white pepper into the grated hard cheese and Parmesan cheese.

4. Adding Eggs: In a measuring cup, beat the eggs with the remaining milk. Whisk this egg and milk mixture into the sauce, followed by the grated cheese mixture. Continue whisking until everything is well combined.

Assembly

1. Layering: Preheat your oven to 400°F (200°C) if using a metal baking pan or 350°F (175°C) if using a glass or ceramic pan. In a 9″ x 13″ baking pan, spread half of the cooked pasta evenly on the bottom.

2. Adding Meat Sauce: Spoon all of the meat sauce over the pasta layer. Spread it out evenly and press it gently to create a flat surface.

3. Topping with Pasta: Add the remaining pasta over the meat sauce, spreading it out evenly.

4. Pouring Custard: Pour the prepared custard sauce over the top of the pasta, ensuring it covers the entire surface.

5. Baking: If the assembled casserole is hot, bake it for about 35 minutes at 400°F. If it is merely warm or if using a glass or ceramic pan, bake for about 45 minutes at 350°F. The top should be slightly golden and the edges slightly brown.

6. Cooling: Allow the pastitsio to cool for a few minutes before serving to help it set and make slicing easier.

Tips and Variations

• Cheese Selection: Traditional pastitsio uses Kefalotyri cheese for the custard topping. If you can find this cheese, it adds an authentic touch. Otherwise, Parmesan or a similar hard cheese works well.

• Meat Alternatives: Ground lamb or a combination of ground beef and lamb can be used for a richer flavor.

• Vegetarian Option: Substitute the ground beef with a mixture of finely chopped mushrooms, lentils, or a plant-based ground meat alternative.

• Herb Enhancements: Fresh herbs like oregano or thyme can be added to the meat sauce for additional layers of flavor.

• Freezing: This dish freezes well. Prepare the pastitsio up to the baking step, then cover it tightly and freeze. Thaw overnight in the refrigerator before baking.

Serving Suggestions

Pastitsio pairs wonderfully with a crisp Greek salad, featuring cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. A side of garlic bread or warm pita also complements the richness of the dish. For a complete Mediterranean meal, serve with tzatziki sauce and a glass of robust red wine.

Storage

Leftover pastitsio can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.

Final Thoughts

“My Pastitsio” offers a delectable twist on a classic Greek dish, making it an inviting choice for those who enjoy rich, comforting casseroles with a distinctive flavor. The cumin in the meat sauce provides a subtle warmth that pairs beautifully with the creamy custard topping and tender pasta, creating a harmonious balance of textures and tastes. Whether for a family dinner or a festive gathering, this pastitsio promises to be a hit, delivering a satisfying and memorable meal with each bite. Enjoy this personal take on a timeless recipe, and savor the culinary journey it brings to your table.

Feel free to experiment with this recipe, adding your own touches to make it uniquely yours. Whether sticking closely to this guide or adding your own twists, the result is sure to be a delightful, hearty meal that pays homage to Greek culinary traditions.