Greek traditional recipes

 PASTITSIO

Ingredients
For the pasta:500 gr.  ziti pasta  or bucatini pasta
2 table spoon butter
1 cup kefalotyri or pecorino cheese or parmesan, grated
For the bechamel:
4 cups milk(warm)
3/4 cup unsalted butter
1  cup flour
1 cup kefalotyri or pecorino cheese or parmesan, grated
2 eggs, beaten
salt, pepper, nutmeg
For the meat sauce:
olive oil
1 chopped onion
1/2 tea spoon cinnamon
1/2 tea spoon sugar
pepper, salt
600 gr  minced  beef
2 table spoons tomato purée, mixed with 150ml water or a medium chopped tomatoe
1 leaf laurel

1. Prepare the pasta: Boil the pasta in salted water until al dente and drain it. Melt at the saucepan  the butter and add the pasta.  

2. Prepare the meat sauce:Put 3 tbsp olive oil into a  frying pan over a medium high heat and cook the onion for about 1 minute until  slightly coloured. Add the minced meat and brown it well. Add the cinnamon , pepper, salt and tomato. Turn the heat down low and cook for about 20 minutes until most of the liquid has evaporated. 

3. Prepare the bechamel:  Heat the butter in a saucepan over medium heat till it melts. Add the flour into the butter  stirring it  continuously with a whisk . Gradually pour in  the heated milk always whisking constantly.Add pepper nutmeg and salt. Take off the heat and add the beaten eggs  and the cheese.

4. Spoon the half of the pasta into a baking dish and mix it with the cheese. Top with the meat sauce and the remaining pasta.  Pour the bechamel sauce and bake at 180 C for about 40 minutes or until golden.

Good appetit!

MOUSSAKA

Ingredientsolive oil
3 large aubergines, sliced
2 chopped onions
3  cloves of garlic, finely chopped
1/2 tea spoon cinnamon
1/2 tea spoon sugar
pepper, salt
600 gr minced  beef
2 table spoons tomato purée, mixed with 150ml water or 1/2 k chopped tomatoes
Small bunch of flat-leaf parsley, chopped
1 leaf laurel
For the bechamel:
4 cups milk(warm)
3/4 cup unsalted butter
1  cup flour
1 cup kefalotyri or pecorino cheese or parmesan, grated
2 eggs, beaten
salt, pepper, nutmeg

1. Cut the aubergines into round slices  and put them in salted water for about 1/2 hour. Squeeze the aubergines with your hands, to dry them . Fry them  in olive oil until nicely colored and then place them on some paper in order to absorb the oil.
2. Prepare the meat sauce:Put 2 tbsp olive oil into a  frying pan over a medium high heat and cook the onion for about 1 minute until  slightly coloured. Add the minced meat and brown it well. Add the garlic, cinnamon ,oregano, pepper, salt parsley and tomato. Turn the heat down low and cook for about 30 minutes until most of the liquid has evaporated.
3. Prepare the bechamel:  Heat the butter in a saucepan over medium heat till it melts. Add the flour into the butter  stirring it  continuously with a whisk . Gradually pour in  the heated milk always whisking constantly.Add pepper nutmeg and salt. Take off the heat and add the beaten eggs  and the cheese.
4. Put the half of the aubergines in the base of an oven dish, add salt, pepper and some grated cheese and top with half the meatsauce. Repeat these layers and top with the bechamel.   Sprinkle the rest of the cheese on top .Bake for about 40 minutes at 180 C until nice browned.

TZATZIKI
A tasty greek cool and creamy dip. It fits perfectly with grilled meats.

Ingredients:1 cucumber
250 gr greek yoghurt
2 cloves of garlic
1 teaspoon vinegar
2 teaspoons olive oil
salt, pepper

Preparation:Wash the cucumber , grate it and squeeze it well.
Mix it with the jogurt and add the garlic (finely grated) , the vinegar, the olive oil, salt and pepper.
Enjoy it!!!