Pastitsio, my Dad's amazing - Greek Lasagna | Christine Cushing
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- My dad Tony's Pastitsio recipe is the most prized in our family. I share with you his step by step method from how to get the most flavour out of the meat sauce to a creamy bechamel and all his tips and tricks in between. This is also known as Greek lasagna and a Greek gathering cannot be complete without it. FULL RECIPE BELOW.
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RECIPE: PASTITSIO - GREEK LASAGNA
¼ cup olive oil (60 ml), divided
1¾ -pounds lean ground beef (800g)
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried Greek oregano (5 ml)
½ cup dry red wine (125 ml)
28-ounce can plum tomatoes with juice, 800 gm
2 Tbsp. tomato paste (25 ml)
1 cup water (250 ml),optional to adjust thickness of sauce
½ tsp. ground cinnamon (2.5 ml)
Pinch ground cloves
Pinch allspice ground
sea salt and freshly cracked black pepper, to taste
1-pound Pastitsio pasta or bucatini (454 g)
Bèchamel
½ cup butter (105 gm)
1/2 cup + 2 tbsp. flour ( 105 gm )
4 ½ cups homogenized or 2 % milk (1.2 L)
sea salt and freshly cracked black pepper, to taste
Pinch freshly grated nutmeg
½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided
2 whole eggs separated + 2 yolks, lightly beaten
In a large skillet, heat ½ the olive oil on medium high heat. Add the beef and cook for 20-22 minutes or until meat is well browned. Make a well in centre of meat and add the onion and sweat until soft, about 3 to 4 minutes.. Add the garlic and stir to blend.
Deglaze the pan with the red wine and add the herbs, spices and tomatoes and paste. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water , if too thick and check seasoning. Set aside ½ cup sauce for the pasta.
Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl. Drizzle with other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into past along with a handful of the grated cheese.
Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes. Season the béchamel with salt, pepper and nutmeg.
Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly. Gradually add this mixture into béchamel , stirring briskly to prevent curdling them.
Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside.
Preheat oven to 350-375 D F
Pour the béchamel over the pasta and cover evenly. Bake at 375 D F until top is golden brown and set, about 45- 50 minutes. Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving.
Serves 10
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#Pastitsio #GreekLasagna #greekfood
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You had me so excited thru this whole recipe! And then the shot of it baking in the oven I almost fell out of my chair 🥴🤤🤤 Your dad sounds like he was an amazing man! 💝
Thank you ! He was such an amazing cook and would stop at nothing to make the best dish ! So glad you enjoyed it
Just remember you have to make a huge mess in the kitchen for the most authentic flavor !! 😀😆
I love your dad's recipe and the clear way you describe it
Thank you. This recipe means a lot to me.
Hi Christine. I wanted to thank you soo very much for sharing this recipe. I am Latina and my husband is Greek, his grandma just passed away last year and it was tradition to have pastitzio on Thanksgiving day. I tried this recipe without knowing how it was going to come out... my husband just tried the meat sauce and he was literally in tears... he says it tastes just like grandma's. Our whole house smells like grandma's house would smell on Thanksgiving Day and he is happy but emotional at the same time. This brought sweet memories and happiness on this special day and I thank you for that. Happy Thanksgiving to you and your family. Efharisto para poli. ❤
OmG. ! that is so great to hear. Food is definitely memories and so connected to family. Wishing you a great Christmas and hope this becomes a part of your family tradition.
My husband is Greek from Larissa . I just made this , step by step , following your instructions . It’s baking in the oven as I type. I make many dishes, & by far this was thee most science project like dish I have ever made!!😂😂😂 wish me luck, I hope it turns out delicious ! Thank you for sharing this recipe💖
Ps. AND NOW to tackle the dishes & clean up!! You were telling the truth at the beginning of this video😂😂😂😳☺️☺️☺️
Jenny Me haha !!!Im clapping over here. I know you’re going to nail it. Let me know how you love it , if you have the energy after washing the dishes. 😳😜❤️
MyFavouriteFoods ChristineCushing OMG!! Amazing! Absolutely delicious !! (Besides me over cooking the top, my fault 😖🤓) even still, so flavorful ! Next time my mother-in-law comes to the states I will be 100% excited to make this dish for her🎉 yay, thank u so much. Well worth the work that goes into this. Your dad is a genius , chefs kiss all the way!!💖🎉👑🙌
I had a coworker who made “Greek lasagna” and I always wanted to try it. I made your father’s recipe. Unbelievably good. Thank you Chef for sharing your passion😊
I love it ! You’re welcome
Just an added note...I now double batch the meat sauce and buy double the Greek cheese and then freeze half of each so I am ready when the craving hits! (which is often😉)
Greek food at its very best! It was an absolute pleasure to watch you making this using your dad's own recipe - very special. I could almost smell the aromas of those delicious spices!! Thank you for this video.
Thanks for kind words. it is truly our special recipe so appreciate you feeling it !
She says, “Everybody playing Nicey.....nice”. Lolol cute!
Glad you like the little fun I'm having. Thanks for watching
Wanna be a hit at your next potluck? Make this!!!! Every taste along the way, told me the final product will be mind-bogglingly delicious.
In spite of my best attempt to clean up as I prepared each layer, yep, the kitchen was a train wreck. LOL.
Christine, thanks to your dad for this perfect recipe. I sprang for really expensive ground chuck. Check. Red wine. Check. Oregano from the island of Kea. Check. I love nutmeg. Check. I ground up eight cloves. Check. Cinnamon. Check.
This recpe is spot on, as is your recipe for Moussaka (incredibly good).
This Pastitsio is now in the oven and it will be torture not to get a taste while it's screaming hot. Thank you, thank you, thank you for a recipe that will stay with me forever. I wish I had met your dad.....
Thanks so much ! So glad you are as excited about this recipe as we are. My dad was a total kitchen renegade. Thanks for watching
Omg Christine's personality is so awesome... what a Doll. thanks for the recipe.
I don't think I've ever seen a YT cook remove the garlic germ. I like your attention to detail !
Thank you so much. It’s all about the details
Every time I watch one of your videos it messes with my vocabulary, I keep confusing 'trying to diet' with 'dying to try it' 😀
Good one!!! Im going to remember that!!😂🥰👍🏻
I used those noodles recently it’s authentic to this dish. Thank you for sharing your Daddy’s recipe!
Pastitsio, my favorite Greek dish (among many lol) I am fortunate that my oldest and dearest friend is Greek on her mom's side and Syrian on her dad's side and she can cook up a storm on either side lol. I have made this several times in the past and it's delicious, thankfully goat cheese is very easy to get now, still can't get the real deal Greek cheese but it still tastes wonderful! Now I'm going to have to go shopping for the cheese so I can make this.
Thank you so much for this. Not sure why it came up in my feed but this blows me away! I haven't had Pastitsio in YEARS and I can't wait to try making it. I've never made it before but I've eaten plenty of it...one of my favorite Greek dishes.
It was just meant to be I guess ! 👏👏
Christine, I tried your recipe and it’s divine!!! I love all of the subtleties like how you cook the beef. I’m definitely making it again. Thank you so much for sharing this! ❤️
Mel Lio it’s my pleasure ! So glad it has become a fav for you also. Thank you
Got to give credit to your cameraman. This show would not be as good as it is without the close-ups. I used to eat this growing up. Next time, can you do gyro?
Jupe367 agree👍
Thank you for noticing. He definitely works hard to get those super tight shots you can see exactly what's happening. Glad you enjoyed this video.
gyro would be nice
@@davesimpson227 It is definitely on the production list. Thank you for the suggestion and for watching
😁Yes!....got to give credit to your cameraman👍👍
I had to subscribed. My husbands family was greek. This is one of my favorite greek dishes.
Thanks for subbing!
I've just made this but using gluten free flour and pasta, AWESOME!!! Thank you so much for sharing your dad's recipe. Although gluten free I hope I've done it justice. Lordy it tasted good to me and was well received by family ❤️
I just made this recipe over the holidays, like a lot of people I made some changes, I increased the ground beef to 2lbs. and reduced the pasta to one box at 340g.
I initially made your recommended amount of pasta but threw away 100g because it was too much for my Le Creuset 3.5qt dish, I see now that your dish in the recipe was a little bigger.
I increased the cinnamon to 3/4 tsp, I roasted three garlic cloves in their skins then pealed an diced.
I cooked the ground beef with spices then added the wine, roasted garlic and 1 cup of Au Jus, I covered and simmered on low for one hour, this really incorporated the roast garlic flavor.
After one hour I removed the lid and increased the heat to medium to reduce the Au Jus and wine gravy, once it was reduced a little I added the tomatoes and simmered for another 30min.
Remember that plum tomatoes in a can have been cooked for up to one hour in the can inside a large pressurized oven, they do them by the pallet load.
For the Béchamel my eggs looked a little small so I added one more.
The recipe came out great, the Béchamel was like a perfect custard texture on top.
I also added some of the Béchamel to the pasta, about half or three quarters of a cup.
The Spanakopita that I made to go with this also turned out great, wish I could post some images.
I usually hate description, but I really enjoy yours, and I’ve learned some new things!! Thank you!!
I thank you very much. I fee that each recipe has a story and so many little details that make a difference.
Hi, thanks for your recipe it's looks great, but I like the way you tolk about your daddy
Your my go to for pastitsio every time! The best! Making it today again haha 10/10 👍
So fantastic !!
omigosh Christine that was so unfortunate of me to click onto this recipe, I musta drooled double time, a must to have for tea tomorrow night... I love the way you brown your meat... its squeeks, and it did..
That looks delicious! I’ll make it soon; I already have the proper Greek macaroni for it. Thank your dad for me, please.
Μπράβο ένα τέλειο Παστίτσιο 👏👌🇬🇷
Euxaristo !
Hand-grinding your spices... I'm drooling! A true kitchen witch and I'm under your spell!!!!!!
OMG I'm salivating. Looks so awesome - I gotta try this :) Thx!
Yes you have to 👏👏😀
I'm Greek and I can tell that the recipe is 100% authentic plus the little "secrets" make it extra delicious. Thank you for this video, now I will perfect my pastichio! 🤩
This is ambrosia for the senses which is wierd because I am only watching on my phone ! I AM MAKING THIS. YUMM !!
When this thing is in the oven, you will lose it! Thank you
@@ChristineCushing I am going to make it for Thanksgiving. None of my family likes the turkey, a geen salad with it probably 😊
Just found a Greek food stall in a French market . Bought a portion of pastitsio. Bland. Bland . bland. Penne pasta, and about 1mm of meat !! This looks ridiculously good x
I used your pastitsio recipe this Greek Easter and it was Yiayia approved 👌
I will try to cook this for my boss Italian.looks delicious 😋
I think it will be a hit! Thank you
Christine, yia sta heria sou! You are such a marvelous cook and you'r father's pastitsio is a treat. I lived in Greece for about ten years in my twenties (although I was born in Athens I grew up in Leeds in the UK), and several times had pastitsio made by friends and decided it was a very boring dish. HOWEVER! the truth was different: the cooks were very boring cooks! When I made it myself with gousto and meraki I realised how utterly delicious it is when made properly!...and, boy, do you make it properly....yumyumyum! (Also, thanks for mentioning kefalotyri cheese because it's a favourite of mine.) Thank you for your lovely videos which inspire so much great cooking and tasting! ♥
Thank you. ! I totally agree. Pastitsio and pretty much all the Greek dishes , when made with care and great ingredients are just so good.
Looks so so delicious. Like shepherds pie minus the potatoes. Thankyou so much. Godbless 😘
Ya just had to go and taste it in front of us...cruel woman! ...lol 🤣! This looks awesome! 🌿🌸🌿❤️❤️❤️
Love it . my favorite . Thank you
gabriella zordan my pleasure ! It’s def a winner 😀
I had been making this wrong for years. I didn't realise it had spices. So in the meat sauce I was just making like a bolognese, or using leftover bolognese sauce from the night before. I'm going to try make it properly tonight 🙂
Looks AMAZING!
Look very good , Thanks
Many thanks
9:15 pm I just put mine in the oven. My kitchen smells amazing but probably resembles what your dad's did. Having a much needed beer before I clean it up. Thanks for the video. It will be likely 1130 tonight before its ready to try lol
Yum yum. Love watching you!!
Thank you :)
I ADORE READING
Love this.....Thank You~
I thought this dish was made with ground Lamb l didn’t know it was made with ground Beef,..
Wow didn’t know it looks so Delicious thou.
can you use ground lamb would taste as good .?
or just use the ground beef .? Thanks 🙏🏽
This pastitsio is usually made with ground beef . it is moussaka that is traditionally made with lamb as it also features eggplant and no pasta. But even that dish mostly is made with ground beef for a milder flavour. I hope this helps. Thanks for watching
MyFavouriteFoods ChristineCushing
Okay you for that information l had no idea but l may try this dish.
Thanks 😊
N always nutmeg in the creme sauce. 🍽🍽🍽 YUMMY
I like the kefalotyri.....and besamel.......hahaha........In corfu we cook. Pastitsada.....με κρέας μοσχαρίσιο και σάλτα κόκκινη με μπαχαρικά,κανέλα,γαρύφαλλο,μπαχάρι,κόκκινο πιπέρι, μαύρο πιπέρι,3 φύλλα δάφνης,πελτέ ντομάτας και λίγη ζάχαρη.Το σβήνουμε με κρασί κόκκινο.Σερβιρεται με μακαρόνια χοντρά και κεφαλοτύρι....Επίσης σοφριτο κερκυραϊκό,με άσπρη σάλτσα.Για όλα αυτά τρελαίνονται οι τουρίστες.....❤️🌹❤️🌹
I really love your cookng
I am not able to get the cheese used here (in Alaska) what would be my best substitute option. You mentioned pecorino- would that be better than Romano? I’m super excited to try this!
Thanks for your question. You can just use an Italian parmesan instead. Romano / Pecorino are generally the same so that would work but be mindful of the salt levels because it can be super salty. This is the ideal dish for an Alaskan winter !
Love that kitchen
I'm pretty sure I'm making this, this week!
That looks amazing!
I made this last night, amazing 😉
Yum, yum!
So good watched the video a while back !!! Made it !! Came out amazing!! I didn’t have nutmeg at the time so I used allspice instead and it still came out really really delicious, and with my Bechmel sauce that came out really great I just had to taste it a couple times at a little bit more cheese♥️♥️♥️♥️Thank you for this dish!!!!!
Kimberly Waterbury DeWitt Dewitt my pleasure !So glad you loved it
Greek pastitsio always has nutmeg 😤😜😉
looks like spaghetti yummy
Looks awesome but my wife does not eat beef, can you substitute Pork or chicken in this recipe?
Try adding 1/3 of the beschamel sauce into the meat before you assemble. It is D.I.V.I.N.E!!!
Do you think that I can do it with a bit less bechamel?
I'm hungryyyyyyyyyyyy
Should this be eaten at room temperature, & is it hugely important to use greek cheese or is there a substitute as Greek cheese is sold nowhere near me lol unless I order it online I suppose although I've never done that but I'm assuming you can.
It is supposed to be eaten hot because of the meat and bechamel. You can use parmigiano Regiano instead of the Greek cheese ! I hope you try it. You will love it
So you serve this cold??
And where to get that type of pasta
The pasta and cheese are sold at Greek specialty stores - bakeries or butcher shops. You can always use bucatini or penne and parmigiana cheese. Thank you
Is there anybody on earth that would not like this?
i totally agree !
Sad, lonely vegans
My family uses penne pasta or ziti for Pastitsio.
So did we . It's great with any of these options . Thank you
OK Christine, we just popped it in the oven in my new 14 x 8 bake dish.
I may have to adjust the beshamel according to how this turns out.
I put it in at 3:50° for 45 minutes and then I’ll let it sit for 45 minutes.
I did not temper the eggs and cheese. I just wasn’t able to do that step.
I will be doing your Bolognese recipe next ❤
My husband and I were trying to guess where you are from.
Are you a New Yorker?
I’m Christine also, native New Yorker living in Santa Cruz California
For 26 years.
Is there a recipe to have?
Yes, the full recipe is below the video description on computer click " SHOW MORE" on mobile device, click the little down arrow on the bottom right of video. THank you
You never put any salt??? I know the saltiness of the cheese, but is that enough? Still I might try this recipe, however I’ve never tasted a pastitsio that I didn’t think was bland
Samm Minx oh there is definitely salt in every element. It’s all in the full recipe details in video description . You can adjust the amount of salt to suit your taste. Thank you
Do you know the brand or where you got that baking dish?
Didn’t know Tina Fey had a cooking show
Looks delicious I will definitely try it
Was thinking the same thing 😂
Lol!
Tina Fey's mother was Greek.
Have you seen what Tina Fey looks like today? OMG, you'll be shocked. 😎
She’s beautiful compared to Tina Fey!
Good grief this recipe is very authentic .. I had a Greek partner for 11 years and boy did he make some great food for me .. pastitcio is poh poh poh .. poli oreo!!!
Linda Casey Po Po Po ! We love that expression. Thank you !
What a dumb idiot we are talking about food here u disgusting idiot
Can you share the ingredients please
@@andreapayne7903 Just watch this video all the way through and you'll have your answer. Enjoy!🌹
Finally. Someone who really BROWNS the meat! Most swish it around until it changes color but no brown bits or frond.
Totally agree! Thank you for noticing. !
Right?! Ground beef is very forgiving. Just cook it already! Also, REALLY bugs me when people leave big chunks. You're cooking GROUND beef. Not, hamburgers..... 🤦♀️
Bridget o'Somewhere My Gramma used to say to brown the meat until it’s brown, not gray.
dedguru Right. There’s more flavor in the browned meat rather than gray. Otherwise the color doesn’t matter.
@@RubyRedWitch x x źzźzż
I make this every Christmas for my family. We aren't Greek, but middle eastern. My family requests it every year. I also make the Greek peas with dill. We love Greek food!
Sounds great!
Nice!
I recommend tzatziki with pita as an appetizer. It’s very good.
Me too! Merry Christmas!!🎄🎁
It is similar though
I MADE THIS.
It is THE BEST pastitsio I have ever tasted - better than any restaurant, better than any home cook.
Thank you for sharing this family treasure. 💕💕💕
I'm so glad you love it just as much as we do here. It is my pleasure as I believe great food is for sharing.
Most home authentic greek recipes handed down is usually better than restaurants.
I have never found a restaurant that had better Spanikopita than my family’s.
Or Avgolemono soup. Never enough lemon at most places.
And some make their sauce way too salty. Overwhelms the flavor.
I find the best come from tiny little mom and pop places
Okay, I've never even heard of this dish, but thinking seriously of making this today! This looks absolutely delicious, and I just love the way you presented everything! I've subscribed to your channel. I'm already a fan! Good job!!
Dear Friends of God......................Please research God's Time/Calendar in Genesis 1:14 before a False Sabbath law is enforced! Actions are in progress to honor a Sabbath day, “Green Sabbath”, “Laudato Si, par. 237”, etc.
Already today, there are Sunday laws written on government books.
The true Sabbath Is not Friday, Saturday, Sunday, etc. The true Sabbath is calculated by true time, Genesis 1:14.
An example of God’s Time:
The first week.....the new moon day, the six work days and the Sabbath day.
The second, third and fourth week........six work days and then the Sabbath day.
There is never, ever, ever five weekly Sabbaths in any one of God’s given months as it is on other calendars.
Genesis 1:14 is a commandment from God. We are to use the sun, moon and stars to calculate the Sabbaths, etc., not the Gregorian calendar or any other man-made time.
((((((( I understand, under this world system, we use the Gregorian time for work days, doctor’s appointments, etc. ))))))
The Sabbath commandment is one of the Ten commandments listed in Exodus 20 and It is just as important as the other nine commandments. It is to be kept!
God has three category of days in the Bible, the new moon day, the six work days and the Sabbath day.
God’s months start with the new moon day, which is the first day of the month, the beginning of the month.
The Gregorian calendar do not start its months with the new moon day. The new moon day falls anywhere and everywhere on the Gregorian calendar.
Sometimes, on the famous Gregorian calendar, the new moon day falls on the “Gregorian Seventh day Saturday Sabbath.”
How can it both be the first day of the month and the seventh day Sabbath?
This along should help a person see that the Gregorian calendar is not true time and that the Biblical Sabbath should not be calculated by it.
The Sabbath is a sign between God and I His people Israel and whosoever join themselves to them. One law is to Israel and to the stranger. Exodus 12:48,49
********* Now, we who keep the Sabbath by the lights in heaven, do not claim to always be on the true Sabbath day. We know that there are times we are not on the right day. But we do believe that Genesis 1:14 is the method to calculate God’s Sabbath. We do not fully understand God’s Time yet. God will give more light.**********
======================================
Also, research the "Seven Noahide Laws" and Education Day U.S.A.
From my research online, these laws are Jewish laws taken from their writings, namely the “Talmud.” The first law in “The seven Noahide laws" forbids the worship of idols.
According to Jewish writings, the worship of Jesus, Yahushua, etc........is idolatry and is punishable by death, decapitation.
Will these laws be enforced on all nations???
Research the connection between the United Nations, The Presidents, President Bush, President Trump, etc. and “The Seven Noahide laws"
THESE "SEVEN NOAHIDE LAWS". SEEMS TO BE VERY DANGEROUS TO CHRISTIANS AND TO ALL MANKIND!!
======================================
Lastly, there is much talk online that the Jewish people occupying the land of Israel today are not the true Israelites and that the true Israelites are today now scattered throughout the nations, is this true?
There are also other groups of people who say that they are the true Jews.
Jesus said in Revelation 2:9 & 3:9 that someone is saying that they are Jews but are not but are the synagogue of Satan.
If Jesus warns us about a synagogue of Satan in Revelation 2:9 & 3:9, should not we be concern?
If the people residing in the land of Israel not true Israel, then who are they and what is their agenda for the world?
Who are the true Bloodline Jews?
HAVE A GOOD DAY FRIENDS OF GOD..........GLORY TO THE FATHER AND SON!
@@grannysword W T F?
What does this have to do with pastitsio?!?!
My aunt is greek she makes it so good and delicious I'm gonna make it I'll try I know won't be as good as hers tho but I love it my favorite dish she makes 😋
As a Greek I can confirm that your recipe is totally accurate, well executed and delicious and the fact that your pronunciation of the Greek words was spot-on is amazing you sounded just like a native speaker!
Love this woman
Yia sou Panagioti! Thank you . I am born in Greece and have lived in Canada since I was a baby. I'm glad you enjoyed the recipe and my dad would be super happy about that. Stay well!
Now i know the secret
It would help to know what the “meats” are. One could probably use whatever meat they want but when learning a new recipe, one wants to know what the instructor is using.
@@alicezazulak2492 The full recipe is below the video description. I have used ground beef only. Thank you
I haven't had pastitsio since the 70's- I used to inhale that stuff, the thicker the top layer of sauce the better!!! 🤣😋😋😋😆🌷
There is something so comforting about a good pastitsio! Thanks for watching
@@ChristineCushing where’s the recpice
As a Greek (from Greece lol) i have to say that this is indeed a legit pastitsio recipe. Exactly how my mom does it, with two small differences. She alternates two layers of pasta/meat sauce (kimas) and on top of the bechamel she sprinkles toast crumbs. The crumbs are the small detail that makes the difference because they a)prevent the bechamel from being overdone b) they give a nice crunchy feel.
Thank you for your thoughts. I hope you are well .
Exactly, the breadcrumbs with the cheese make it more crunchy!!!
I always put breadcrumbs on the top of my beshamel.
How do you spell the cheese name please?
@@AM-hz3jw it can be spelled one of two ways, kefalotyri, or kefalotiri
Your mother did the same recipe as my mother. Indeed the video shows a very legit pastitsio recipe. Indeed breadcrumbs are a good addition, it is just delicious.
So very authentic! I watched several recipes being made and your Dad's looks like the best. Can't wait to make it for my Greek extended family. I think you're Dad would be proud! Keep cooking!
Many thanks. I just saw your comment. My Dad would definitely be proud and I trust it shows how insanely excited I am to make this heirloom recipe. Please let me know how it works out!
you all prolly dont give a damn but does any of you know a tool to log back into an instagram account..?
I stupidly lost my login password. I would appreciate any tricks you can offer me.
I just made your recipe! OMG it is so good! I never made a bechemal before so I was nervous. It came out fantastic!! Thank you for the recipe
Wow! I love it. See you in the kitchen.
I cannot wait to try this. I’m Italian and a few years after my mom passed I was looking through her recipes and I found one for this! She had never made it as far as I remember but we lived in a section of Boston that had a lot of Greeks. I think one of her friends gave it to her.
I made it one night and right after it was finished the power went out. We ate by candle light and my husband and 2 sons (at the time) loved it! I made it a few months later but the power was on and they took one look at it and said ewwww! So I turned off the lights and we ate by candlelight and once again they loved it. This was 20 years ago and I still make it 2-3 times a year and our tradition is to eat by candle light. I have tweeked it to be more authentic but I can’t wait to try this recipe! Thank you so much for posting this.
Such a great story. Thank you for sharing and hope you make my dad’s recipe. 👏👏
What a great story!
@@ChristineCushing I have made your Dad’s recipe twice now and it is amazing!!!! Best I have ever had. I always try it at different Greek restaurants and I’ve never had anything better. I fear I may not ever order it at any restaurant!!!
@@ChristineCushing I'm back and I am making this for Christmas this year!!!!! I have made your dad's recipe aboug 4-5 times now and it's SO GOSH DARN GOOD! I have 4 sons now, so I literally have to double the recipe so there are SOME left overs. Thank you again, I hope you have a wonderful Christmas!!!
@@raizinboyz Haha so nice!! I love your wonderful story and your way how you ended up with this pastitio. I have my own pastitio that I will regard as unbeatable, but I will try this pastitio of Chistines dad recipe and see how it is. Point is though. Pastitio is truly incredible. It's just the richness of flavor in all the layers that makes it so wonderful!
I felt like I was cooking with my best friend. I miss all my older lady friends...some have moved, lost contact and some are just distant due to Covid-19 social distancing. I love all you ladies! I love learning about other cultures and specifically, CHRISTINE I LOVE YOU ENTHUSIASM! This is the first video I've ever seen from you, great work!
I had a few Greek friends growing up, one time we found a whole pan in the fridge, we demolished it. Her mom and ya ya weren't too pleased... but you have a teenager. The house, with friends... no note.... fair game.
So I was looking for my go to pastitio recipe and couldn’t find it, so I found this one. According to this recipe, it serves 10, but was barely enough for the 6 of us! Simply amazing! The best pastitio we have get had!!!
That is sooo great to hear . I'm with you on the servings .
Μου πέφτουν τα σάλια! This is exactly how my mom makes it! Wow it looks so amazing!.. Greetings from MTL, Canada..
KILL BILL hello Montreal ! Thank you
"Μού τρέχουν τα σάλια " it is συγαυρε.
Fantastiki sindayi maria from cyprus
Chef, you are very skilled in delivering great clear technique and also being so passionate.
thank you for sharing in my passion!
I am drooling seeing this pastitio...omg . Looks very good
I agree!!!!
My mum makes a fantastic pasticio but she never ever used cinnamon as an ingredient. It’s mostly the southern part of Greece that use it
I love cinnamon and oregano in mine!
So glad I found your channel... you have a nice voice and explain things very well. And I love Greek food!
Thank you so much. We are in agreement over the Greek food for sure.
Interesting to watch and learn...My Greek grandmother's recipe is completely different...I learned her way because my dad loved it...I asked her why her recipe was different than the one you just made and she told me the recipe was Americanized...adding, in the old days this was the way she was taught by her mother and grandmother in late 1800's. Both my grandparents, 100% Greek...She was born in Lesbos and my Grandfather was from Athens...She emigrated to the USA with her parents in 1916 and my grandfather 1920. I loved spending time with her and listening to the old stories...
Now I'm going to write you a short story...YaYa (Eva was her name) embroidered Jesus for each of her 9 children on old pillow cases...One of them was gifted to me by my aunt after she passed...One hot August day in 1987, I was in Florida newly married and dad was in his summer home in CT...Daily because my publishing job was close by on the island I drove home for lunch and had this nagging feeling to call him...but knew he would give me hell for making a long distance call on a Monday because rates were high...I walked toward my bedroom and saw the Jesus embroidery, folded, laying on the floor, I picked it up and tucked it back onto my closet shelf and said softly, "I promise Ya Ya I'll get this framed soon as I have extra money"...When I walked back out from the bedroom, there it was again on the floor... Puzzled, I picked it up and put it back on the shelf, then drove back to work...That same night, right before midnight I was asleep when my cousin called...I was groggy, but knew her voice...She told me my dad had a heart attack...my first thought was panic, and I instantly blurted, "I'll get a flight...can be there in a few hours"...She went silent for a few seconds then said, "He didn't make it"...This was the worst day of my life...my dad was like my right arm, I did nothing without consulting him first...It's been over 34 years since I lost my two BFF's (my father and his mother)...To honor them both I make pastisio (my dad nicknamed it "Sticky Macaroni) and avgolemono soup every Christmas. :) Our recipes may differ, but I'm honored to keep their Greek traditions. :) Only regret was they both spoke fluent Greek...and only taught me a few words.
Nikki Oldaker what an incredible story ! Wow. Thank you for sharing. These recipes are honestly our connection to our parents / grandparents and in my case - birthplace of Athens. Whenever I make it my Dad is in the kitchen trashing it with me. Be well and stay tuned for more
Oh, I have tears in my eyes. God Bless you and your family!
@@conniemsmaltesecross6230 Thank you... Bless you and yours too.
@@ChristineCushing I will. :)
Incredible story thanks for sharing. Would love to know your grandmother's recipe as it isn't Americanized. Have a blessed day
I love pastitsio, my yiayia makes this for every holiday! She sometimes puts dill in the beef while she cooks it!
I like mine with a firm crema/bechamel, that's at least 2" high. I use semolina flour instead of A.P. which gives it great body and flavor. I got to try the clove and allspice in the meat. Thanks for the video
This looks so delicious, I need to make this tomorrow.
I love Greece and the Greek people.
Been there once, unforgettable time, the most loving and kind people I have ever encountered.
I hope to go back again some day.
Yes you will love it. Hope you takes you , virtually, back to Greece !
yep, they're loving and kind to tourists, not to each other lol
@@harrodsfan i can confirm this lol
@@klaudioballa3003 👍👍👍
I'm Egyptian and EVERY Egyptian family makes this dish..this is one of the most common dishes in Egypt...its called "macarona bechamel". Its likely something Egyptians picked up from centuries of Greek influence in the country. It's almost identical (with penne, mozzarella, no wine, most people just use nutmeg - obviously every family has their variation). We also make Mousaka...although pretty differently (no meat, does not have bechamel, tomatoes sauce based and is served with rice (primary ingredients are eggplant, red and green peppers), it isnt a casserole type dish). Lovely video!!
RaptorsFanGirl thank you for sharing your experience with Pastitsio . The connection between Greeks and a Egypt goes way back and my dad was born in Egypt also. Stay safe !
Why remove the germ in the garlic? I have never heard of this? Thank you!
Yes of course I always agree with your very good opinion and I am from Egypt too. And also that I have got Iranian back ground as well and Iranian food and the Egyptian food would always taste good, great, lovely, fantastic and delicious more enjoyable as well Inshallah
Egyptians and Greeks are cousins lol
OMG. You're only the 2nd chef who has said to remove the germ. And I've been watching chefs since Graham Kerr.
I’ve just heard about the germ for the first time in my life.
Goodness, that looks delicious.
The goodness comes when you eat it.
I made this recipe for the first time and my Greek husband and his family absolutely loved it! It was very delicious and relatively easy to make! Thank you so much for your perfect recipe ☺❤🙏
Made this yesterday, your baba knew what he was doing! It’s delicious! Bravo!
“always remove the germ”
I have never heard of this before
Bridgette Ollenburger A lot of cultures do it as well: French, Italian, Chinese, Japanese, etc.. But it’s also a “class” thing - by “class” I don’t mean socioeconomic or education/schooling - do not confuse Cultural Difference with Class Division, and vice versa -; for example, if you go to the pedestrian kitchens of all these cultures, they don’t ever bother to remove the germ of garlic, either. So you can say the cooking here is more refined than the common folks’.
Damian Rhea Thank you
@@damianrhea8875 I also thank you. I was caught by this as I usually remove also , but generally due to the taste..... the slightest hint of green and its off. Never knew it was a thing!
I took a cooking class in Paris and was taught this procedure. I did not use it before the class, nor do I use it still. The more garlic, the better!
Mmmm :)
Yum! My partner is Greek and his mum makes the best pastitsio! Thank you for sharing this recipe it looks amazing 🙏🏻✨💕
My pleasure. It's always tough to compete against a family recipe, right? Thanks for your comments.
This is just as my mother used to make. Beautiful. I wish I could have a bite.