How to Make Pastitsio
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- เผยแพร่เมื่อ 19 ต.ค. 2024
- Host Bridget Lancaster shares the steps to making a hearty Pastitsio.
Get the recipe for Pastitsio: cooks.io/3okjrXk
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Greek here, overall looks good but: cooking the pasta in the bechamel and adding cheese would make the whole dish a bit heavier I think. Also, definitely needs more minced meat and cheese on top of (not necessarily in) the bechamel. Also, secret tip from my mom that is amazing: sprinkle some fine breadcrumbs on top of the cheese and then some melted butter, it makes a crust to die for!
Thanks for the tip.
And we would always use a whole cinnamon stick in the sauce, rather than powder. The breadcrumbs trick isn't something too typical but does sound like a great trick. Reminds me of (south) italian cooking which of course has strong ties with Greek cuisine.
Agreed
No mint either. Nor hot pepper flakes.
True. This is a very stingy Pastitsio for guests you don't like ...
And the noodle layer is being bound with eggs and mixed with crumbled feta, not this xeno cheap cheese.
My wife was Greek and passed 2 years ago at 51.she was an amazing cook and pastitsio was one of her favorite dishes and her and her mom’s baklava was amazing.unfortunately we lost mom 3 weeks ago 😢
I'm so sorry for your great losses, at Christmas time or any time, losing someone you love dearly is so hard. And all the memories shared with good people, love, good food, family, oh it's so difficult. I understand how you feel. And I'm sorry.
So sorry to hear that. Hope you will always remember them both when you eat this dish. Wishing you the best Christmas and keeping you in my prayers. The tender memories of our loved ones are one of the few things in life that are permanent.
💕hugz💕
Sorry for your losses
I'm so sorry. I lost my brother at 50, it's too young. I can see how close you were to her mother by the way you so naturally call her 'mom'. You've obviously been blessed with a lot of love in your life, it does make it harder to let go.
I made this for Christmas dinner and it turned out amazing. Many thanks!!
I used to eat this at a Greek restaurant in Rockefeller Center in the 1970s. Delicious!
The beef reminds me what your sloppy joe mixture should look like before you place it on a bun. Ohhh, I love this dish!!!
I am happy to see the🤗 Greek subscribers commenting! We are going to get those fine little touches that makes their families dishes so delicious!!!❤😉👏👏
oh my stars!!! I have never heard of this dish, but it is going on my list of casseroles to get through the winter!
Please look up a traditional version, which this is NOT....
here is one that is what I would have had growing up... and any Greek would recognize as pastitsio...
th-cam.com/video/45xTsMD30mY/w-d-xo.html
@@alahatzaifat1872 Thank you for your link to a recipe that just what I was expecting for pastitsio. I don't like the version she's showing on this channel. I think she's trying to "gild the lily" & improve on a wonderful traditional dish that needs no improvement. I met a lovely Greek family many years ago & the wife made pastitsio (& many other delicious things), but I'd never gotten the recipe from her. Then I moved to a different place & kinda forgot about it until seeing this video. Thanks again.
@@Howiesgirl Hi Darlene... you are very welcome! I am not sure why they wouldn't do something closer to an original version...or at least tell us that this is not a traditional version... why would you go out of your way to make it so different?
Anyway, I hope you try the version I linked... almost exactly like my mom's version/thus my version...and she and I both get rave reviews when we make it for friends and family...
All the best this holiday season to you and yours!! :)
Ah, What memories! The old Joseph’s Cafe in Hollywood was a great small cafe that had daily specials, and Patstisio was the Thursday special. If you needed to find me at lunch time on a Thursday back in the day, you’d find me at Joseph’s enjoying the dish.
My ex-wife was Greek and this was one of her favorite dishes. It was so good and we never had leftovers.
Looks absolutely cohesive!
Thank you for sharing your time and talent ❤yumilicious
"The best part of grating is the WHAM!"
*_splak._*
This recipe sounds so good! I will have to try making it sometime. Thanks!
This looks amazing. Definitely will be making this.
That looks amazing
Just made it! We are about to have a storm so this will be perfect!!
Looks amazing
Looks delicious!
as another greek: we never make this in small quantities. it's too labor intensive and leftovers can be frozen and saved for later. i always make this in a large, deep roasting pan. and i like the sauce you made here, although it's definitely not supposed to be a thin layer. you need more sauce!
I’d have leftovers because I wouldn’t want to share! That looks dang delicious!
omg I love this dish
Bridget always looks radiant.
Had a local restaurant who use to serve this on Thursdays. I never had it before. It became my favorite dish. And it was even better the next day as leftovers. They changed their menu a couple years ago and this was one of the casualties. They replaced unit with a fantastic BBQ pork mac and cheese. But, I ask every now and then if they will bring it back.
Great video, thanks for your sharing!
Looks so good can’t wait to try. I love those spice jars!! Wish I knew where to get them.
These are really similar
Double this recipe and you will not be sad you did...it freezes pretty well too
True….but my advice is to make two separate dishes rather than doubling up one. Too much milk won’t reduce enough and you end up with a soup rather than a sauce. Also, get all the ingredients ready before you to cook. Trying to follow Bridget and cook at the same time isn’t that fun.
However, the dish is excellent and worth the effort!
I like a lot of the changes, but that béchamel layer needs to be a lot thicker and needs more meat. My mom has used macaroni for years instead of the Greek noodles and I think it works better than ziti. Ina Garten made up her own “pastitsio” recipe. As a Greek person, I couldn’t tell you what that was, but it probably is delicious.
Thank you for this. Yasou.
Very nice 👍 looks delicious!!!
I managed to make this with modified ingredients to make it lactose free. Still so delicious! A few favorite of ours 😊
Good to know 😁
This looks delicious!
EVOO Kalamata olive oil is best.
Thanks for sharing!!
Not my Papou's recipe, but I'm going to try it for sure!
Am yummy 😋 🍽 😘🌹thank you for cooking that's wonderful 👌
I'm thinking that you could double or triple this recipe, and freeze them for future use. What do you think, Bridget? I'm always looking for make aheads, as we spend a lot of time on our boat here on Vancouver Island in the summer.
Hi there... yes, pastitsio and moussaka, another 'casserole' both are great from frozen. We would make a large one, then cut it up into portion sizes and freeze.... great in the microwave or back in an oven to heat up. I used to actually use french onion soup bowl, filled with the mixture and then frozen...very convenient and neat that way... Hope that helps!?
The version of Pastitsio I learned, the meat sauce is on the very bottom of the pan, it is a thick, tight meaty sauce (cooked ground beef or sausage or both together) and you use Mediterranean or Greek Oregano in it. The cooked noodles or pasta in the middle and the bechamel on top of that, then grated cheese. And bake it til bubbling and the cheese is melty and browning. My favorite way of making it.
Sounds great! That's not traditional but I'm sure it's tasty.
There are hundreds of versions of this recipe
Don't bake the pasta in the bechamel. Boil the pasta separately! Save all that great bechamel for the TOP layer. Also, don't add any cheese to the pasta layer. Fold it into the bechamel only. This will create 3 distinct beautiful layers. That's the more traditional Greek method and it's delicious.
LOOKS GREAT, AND I BET, TASTES GREAT !
Kasseri cheese is excellent on Tsoureki, the Greek sweet Easter bread, they go together so well.
I made a vegan version tonite for my boyfriend, and it was amazing! I used a pkg of Impossible Burger, almond milk, plant butter, and vegan cheese. A++!!
Then why even bother 😂😂😂
@@sstace69 Because I like to cook for him 💁♀️
Impossible*GΜ0* Εffffing Burger??? YlKES... Sounds disgusting..Y bother making PASTITSIO, then???
Looks amazing. Just an observation but seem like a Greek spiced lasagna. Something worth trying.
Good show
Look delicious
The case of the disappearing sheet pan...where did it go? :D
It dissolved with the heat
Anybody know the name/brand of the small jars that she keeps her spices in?
2 years ago I found my little bowls at Walmart I believe they are mainstay brand. really inexpensive. They were not sold and such you could buy two or four or six etc. They're called prep bowls
Very nice
10:05 - Οχι! Οχι! Οχι! - It's is always best to _temper_ the egg by adding a bit of the besciamella to the egg _FIRST_ , then adding it back into the sauce.
(Yes, I know what she said, but it's at least "iffy" to use her method). Still love the plate, of course ... ❤
I'm sure she heard you.
@@kevinh3979 Obviously! I am pleased that she has. Thank you for reminding me. Be well!
Wow nice
This recipe looks amazing! I'm so excited to try it! Love you guys!
Yum delicious ❤️😋
I really liked your video. What was the name of the measuring device that you used to measure the tomato paste?
It's a plunger style measuring cup. The company OXO makes it and you can find it at Target, Walmart or Amazon.
@@theresaiwright7085 Thank you.
👀 looks yummy 😋
This reminds me of moussaka which is also a Greek disk as well
Pastitsio
You need 4 layers
The bottom sauce layer
The cooked pasta
The bechamel
The cheese
Cook some pasta
I use parpadelle, fusilli, rotini, linguine, etc. I like thinner pastas, rigatoni can be a little thick and coarse. You can use what you like, just don't over cook it. Bite it, it is tender. Al dente`
til al dente`
Set it aside, keep it warm.
Cook the Bechamel
2 TBL butter and flour per cup of milk or 1/2&1/2 is the ratio
I use about 3 cups 1/2&1/2. Bechamel or white sauce goes by thin, thick or mega thick. The amount of butter/flour makes the thickness. Very Thick sits on a metal spoon and doesn't drip.
add a little salt, pepper, nutmeg
Make the thickening first, melt the butter, add the flavorings and flour, whisk and cook a minute on medium, don't let it brown. ALWAYS taste for the salt. You can add more, you can't take it away if too much.
Add the milk, whisk and cook for about 10 minutes.
This needs to be THICK.
Cook the Meat Sauce
2 TBL EVOO in a medium pan
Add 1 teaspoon each of dried Organo, Basil
Sprinkle of fennel seed (fennel seed is added to Italian sausage and gives that anise flavor)
Mince a couple garlic, add it. You add all this FIRST to the oil, you will smell the aroma, that wakes up the herbs. Enjoy.
Sprinkle of Salt and Pepper to taste
Add 3/4 of a TUBE of Tomato Paste, let it "bloom" or cook a bit, the TUBE is so much better, nothing other than tomatoes and salt. Think about that.
1-3 TBL Sugar ( you can skip this if you prefer, I like my sauce a tiny bit sweet)
Add 1 Lb Ground Beef, Turkey or Pork Sausage til not pink
Mix this really well, I use a serving fork to break down the meat.
Then add 1 Big can Cento or Mutti Crushed Tomatoes or Peeled Tomatoes (I puree the peeled tomatoes first and add with the juice)
This needs to be THICK.
Preheat Oven to 375
Get a 9x13pan
Meat Sauce first on the bottom
Then the pasta
Then the bechamel
Then the cheese, slices of provolone, grated Italian cheeses, whatever.
Sprinkle some EVOO over the cheese and cook to bubble and brown, about 25-30 min. Let set for about 5 minutes and eat.
You could make a Veggie version with the sauce instead of meat, cook the veggies first to tender in bite size pieces and add to the sauce.
Show us your video
Thank you so much for this awesome recipe!!!! I have a three questions I’m hoping you’ll be kind enough to answer for me:
1. 2 TBL butter and flour per cup of milk or 1/2&1/2 is the ratio I use about 3 cups 1/2&1/2. (So does that mean you use 6 TBL butter, and 6 TBL flour to 3 cups of milk?)
2. Bechamel or white sauce goes by thin, thick or mega thick. The amount of butter/flour makes the thickness. Very Thick sits on a metal spoon and doesn't drip. (So is Very Thick the same thing as what you call 'mega thick' in the earlier sentence?)
3. What thickness is your Bechamel/white sauce? Thin, Thick or Mega (Very?) thick?
Thank you again!
no greek has ever made pastitsio this way!
There are hundreds of versions of this recipe
But I just watched the top ten results wondering how close it is and literally none of them are the same 😂 so I figured it’s like some of my most beloved southern dishes, mine is distinct and my own but the basics are the same.
I know cooking isn't baking and so there aren't as many hard and fast rules; however, this recipe contains A LOT (too many to list) of departures in method, ingredients, amounts, ratios, sequencing, etc. from most other pastitsio videos. Curious if anyone has made and compared this take on it to other more traditional versions and what your thoughts are.
not really that many departures. every greek makes this dish a different way, but it's always pasta, sauce, bechamel. it looks good to me. but it's definitely not enough sauce.
My mother made the best pastisio. She made it for all the holidays. It is pronounced : puss- tee-cho
So?
@@daveklein2826
So what?
@@kathrynmolesa1641 so what, pronounce it any way you want, it's still the same stuff princess
@@daveklein2826
Why so harsh?
I usually cook Rick Stein's version but this looks amazing! Would you add cloves? If so, at what point?
Hi there... yes... stick cinnamon and whole cloves, as well as bay leaves... NO oregano, no chili flakes and no paprika.... those last two are not very greek spices at all... and oregano doesn't go into greek meat sauce, usually. The cinnamon and cloves are added just after the meat is browned, which she did not do, after browning the onions, also which she did not do...
check this video out... he seems to make a pretty traditional version...at least it is as close to my late mom's version/my version...
th-cam.com/video/45xTsMD30mY/w-d-xo.html
Good luck!!
@@alahatzaifat1872 thanks. that chili flake really threw me off.
@@faithnelson6069 exactly... Greeks tend not to use 'hot' spices other than pepper... although I'll not say never, just very rare... 👍
@@alahatzaifat1872 i'm not Greek, but have tasted this dish a few times.
as it was so outstanding to me, i memorized the flavors.
looking forward to making it myself one day.
@@faithnelson6069 it is not hard to do...the meat sauce is where the flavour comes from, predominantly, and if you follow the url I sent... I think you will have a dish to be proud of and comes close to the one in your 'head' so to speak.... good luck and Kali Orexi (bon appetit in greek) !!! :)
I've made hundreds of pans for our church's Greek Festival over the years. This method of cooking the pasta in the bechamel is something that I have never heard of before. Is this a creation of ATK or something you've observed in authentic Greek kitchens?
Never seen this done either. But we do typically mix some bechamel with the pasta. So it's not totally off. I'd say do whatever works best/easiest for you. Greetings from Greece :)
There are hundreds of versions of this recipe
Again- I’ve seen people say things like an Italian would fall out dead if they saw you break the spaghetti and then I just watched a video of an Italian girl blogging what her grandmother made for her all week long and she would break the spaghetti before boiling 😂
They don't add anything to pre ground nutmeg. But it only takes hours to lose a bit of its essential oils. It also lacks the skin usually used to make mace (the spice). Add nutmeg and 1/8 of the total as mace. That might do it.
Can you leave out the red wine? Any substitutions?
Also interested in a red wine substitute- we don’t drink or cook with it.
I sent hubby to grab ingredients for this tonight and included this, since it’s just 1/4 cup- what we have done for shrimp scampi is buy a single serve and use that of white wine and it turns out.
There’s a few recipes I’ve had success with subbing stock but usually in these types of dishes it’s almost impossible to get that final flavour subbing broth so I just make sure the recipe cooks every last bit of the alcohol out and this one simmers a good 30mins.
Never heard of it but it looks delicious, What does anyone think about making Mac & Cheese this way? with just not using the meat mixture and adding more cheese-like maybe Gruyère cheese
You must not have Greek diners in your area. Pastitsio and Moussaka,(it's made like Lasagna using sliced eggplant instead of pasta, spicy meat sauce, then topped with Bechamel sauce instead of tomato sauce)are two of the top dishes sold.
take away the meat sauce and egg and it’s just an upscale mac and cheese recipe…
@@bostonrailfan2427 Or switch out the noodles and it is basically lasagne. Not bad either way, but no big deal. 😎
I live in Cincy and eat Skyline, Gold Star and Blue Ash Chili. I literally made this recipe this evening. . I spent almost 3 hours making a less flavorful 3 way lol. The béchamel just lacks flavor. I adore ATK, and will continue to make their recipes. This is great for the rest of the country, but for the greater Cincinnati area, just get Skyline.
So for the rest of the country if you want a really good Cincy style chili, double the chili part of the recipe (this is the part of this recipe that was really amazing). Skip the béchamel. Boil a pound of spaghetti. Thinly grate a lot of sharp cheddar cheese... A LOT... Serve everyone with the spaghetti and chili sauce. Let them put however much cheese they want on their serving. Although you can never have enough cheese. OH... make sure you get some oyster crackers from your local grocery store for a real Cincy style chili experience. ENJOY!
Oh my goodness, Bridget! I can't wait to make this. I've been craving lasagna, but I think this will suffice 😉
It’s not lasagna, not even close, except for having layers. But it IS fantastic, and in my opinion, easier. Give it a whirl! It’s yummy.
@@mangot589 Good evening SomethingBeautiful she never called it lasagna she said she was craving lasagna. As long as it takes good It could be call whatever you wanna call it.😂
Please, if you are going to the trouble... please try an authentic version... like this one..
th-cam.com/video/45xTsMD30mY/w-d-xo.html
Not this abomination above.. (hyperbole for effect, of course) hahaha
@@peteralvarez2485 Thank you, Peter! I was too frustrated to reply to Mango. 🥭
@@alahatzaifat1872 Thanks, I'll try both. They both look good to me:) I'm not necessarily looking for authentic Greek Pastitsio, just tasty comfort food that is easy and fast to make Merry Christmas 🎄
We laymen need a definitive explanation of what simmering is. Every time I make this dish, I end up with watery liquid instead of a creamy mixture.
Pastitsio is a Greek food as you said. The whole deal about pastitsio is the meat sause has to be amazingly tasty. And must be great meat. They use only long pasta with a whole and it is done like this: half of the pasta/ meat sauce/ rest of the pasta/ bechamel. My mother would make a really tasty bechamel and told me that the secret in a great Pastitsio is only the meat sauce and the bechamel. That is it. Same with Mousaka which is a Greek food too with potatoes and eggplants. The oil also is significant. MUST BE ONLY Greek extra virgin olive oil that will give taste to the food. This is why because Greek extra virgin olive oil is the best in the world and takes the taste to another level. To all foods. One the other hand today there are variations of Pastitsio. All pasta down, meat sauce and bechamel/ with pasta Rigatoni / with pasta Penne / with a lot of bechamel/ with little bechamel. Different ideas. After all that is what cooking is about.
Cooking the pasta in the Bechamel will maybe save dishes but it won‘t save time since it cooks way slower in the sauce and it‘s probably also underseasoned
It par cooks in the bashamel sauce, so it can ensure it's fully cooked in the oven, and not overdone and therefore no need to cook it separately in this case (yes, it can save some time), remember, there will be salt in the cheeses etc, so the half teaspoon I think it was of salt that went into the Bachamel sauce should be fine. If you salted the pasta like the sea, then the entire dish would be too salty.
@@johnhpalmer6098 you can still par-cook it seperately that doesn't change the fact that cooking it in bechamel is slower. And for a regular pasta dish with cheese you also fully season the pasta despite the cheese being salty so I don't see why it would be different for a baked pasta dish
@@johnhpalmer6098 it's not just about boiling temperature or not, it's about the liquid you boil in too. Even if you boil pasta in milk at max temperature it will still take longer than boiling it in water because of all the other stuff that's in the milk. And I also never said that there is no reason to boil the pasta right in the bechamel (quite the opposite actually since I explicitly stated a reason for doing it), the point of my comment was just to say how Bridgets "it saves time" reason doesn't make sense since it quite simply does not save time, it only saves dishes
Show us your video
@@daveklein2826 because I can only be right if I make a video about it
Where's the rimmed baking sheet at the end?
Who cares
First time I heard someone say "tubular" since watching TMNT in the '80s.
Since when do we have to pay to see the recipe?
Since always Skippy
All the Greek ppl in the comments being United on there not being enough meat and sauce 😂
My God you had to sign up your 1st Born @ America Test Kitchen to got this recipe
Or just watch the video genius.
Key word is to get Genius
If you spoke English it could be free. LMAO
For the red sauce - aren’t carrots and cloves missing?
There’s not enough meat and there’s not enough Panagia icons in the background. There’s no yia yia love.
OPA!!
Greek here as well, if you can cook the pasta in the béchamel, that means the béchamel is not thick enough--never have seen that before....I think the béchamel Greeks make is much thicker and not a classic béchamel as far as ratios go....interesting that you are using oregano and mint....of course the classic is cinnamon but I have also seen combos with that and clove or allspice, even bay leaf....I personally use cinnamon and cloves....I also used powdered cinnamon because you have more control, that whole stick thing some Greeks do you can't control the intensity and you don't want it tasting like dessert....oregano sounds interesting but mint....I would have to try it before I knock it....I've also seen the yolks go only in the béchamel and the whites can be mixed in w the pasta and the meat so it doesn't go to waste....
Question and if any ones knows please comment. Has anyone tried this recipe but instead of pasta used cauliflower( I am thinking for someone who is a Diabetic)?
Wow that Letterman intro was a stretch
I mean, I was six minutes into this and I forgot what you were making.
Not really bad recipe, just skip the mint , oregano and paprika and add clove instead. No garlic in the béchamel sause.
Exactly.... this is NOT a traditional pastitsio... this guy makes a traditional one, at least it is almost identical to my mom's... she used mizithra in it and in the bechamel... but damned close...
th-cam.com/video/45xTsMD30mY/w-d-xo.html
As a Greek professional chef this is completely wrong
Your don’t make a roux using 2 tablespoons of butter and flour. The proper way to make a roux is equal weights of flour and butter not equal volumes, using measuring utensils doesn’t work because butter weighs almost twice as much as flower. Any French chef will tell you a roux is started with equal grams of butter and flower. Ounces would obviously work as well.
Ugh the cinnamon is the only thing I don’t like about this dish. I made it with and it just over powers it. Next time I’ll leave it out. Other than that , it was delicious
We use bucatini as it's more authentic than ziti.
So?
@@daveklein2826 well ya don’t want the Greek Authenticity Police 🚨 to arrest you do ya???!!
;)
Armenian stores have kaseri cheese. This recipe isn't like my greek girlfriends! Sorry but I'll keep hers!
Very, very Cohesive…
So this is a Greek take on lasagne?
It's kinda close but not entirely accurate.
Meat sauce: remove the paprika and mint. When it is cooked spring some chopped parsley instead.
Pasta: normally cooked in salted water, a bit under or even al dente. You mix it up with some cheese ( it could be a mix of cheeses like kaseri, graviera, gouda, pecorino, permegiano regiano) and a bit of your bechamel sauce and place it as the base of your Pastitsio.
Truth be told, even that we call it bechamel in Greece as well, it actually is Mornay sauce. After mixing the butter with the flour and add the milk necessary, you remove it from the stovetop and add some cheese in it and an egg (or egg yolk if preferred). Add some nutmeg and pepepr and adjust salt levels.
Layer your Pastitsio, put a lot of cheese on top and put it in the oven.
Pro tip: Don't be stingy on the Bechamel/Mornay sauce. A thicc layer of it makes the dish Incredibly tasty!
Yes! My greek girlfriend showed me how to make! Yours is true to recipe!
She's not trying to make your moms recipe. Second a béchamel is mornay with added cheese. If you add cheese it's a béchamel. Pro tip - at the time of this comment 12000 views and not one came here for you.
@@mjb1475 Well, I tried to give a few tips for a better version and you get mad, lmao. Also, do you mind checking your facts before trying to be a smartass on the internet? Bechamel plus grated cheese makes the Mornay sauce.
Pro Tip: at the time of this comment 35000 views and no came here for your edgy opinion about my comment.
@@mjb1475 You are incorrect... a bechamel is a French mother sauce... the BASE... adding things to it makes it OTHER than the mother sauce... ie: adding cheese makes it a mornay sauce.. adding tomato paste makes it a sauce aurore etc... please get your facts correct before you CORRECT another.
She is however, destroying a traditional dish... this is NOT what any Greek would call a pastitsio.... if you want to see a more traditional version... here is one almost identical to my late mom's, the best cook in our large extended family...
th-cam.com/video/45xTsMD30mY/w-d-xo.html
Thanks for the comment... (grin)
@@mjb1475 take it easy & a step back - you have gotten your facts wrong here. Bechamel has nothing to do with cheese.
I wonder if this dish had any influence on the creation of Cincinnati Style Chili, since it was invented by Macedonian immigrants
absolutely! Cincinnati chili is almost exactly greek meat sauce.
Not even close
Mint in Pastitsio? Nah. (Michal Symon and Cat Cora have good recipes.)
Looked great until I saw cinnamon.....uhgg.....like that retched French Canadian mincemeat spread full of cinnamon
To each their own and I love Greek food
Wretched
Looks delicious but SOO many carbs! I'd have to go for a 10 mile hike afterwards. ;-)
It's lasagna with a Greek attitude.
One suggestion: for those that don't know what pastichio is, maybe start with a short description and stating the construction ? Instead of jumping straight to recipe.
I looked at the picture at the beginning and thought 'oh, a baked ziti'. 😎
Definitely not enough cheese
Where's the beef!!???
3 months? Now Bribrget, I love you, but that is too long to cook the onions!
OMIT ONIONS
NU
Never
great recipe. I've a mind boggle, perhaps you people can help with. On food packaging ingredients lists, the term 'natural flavor' is found a lot, but is frustratingly vague. Is salt a natural flavor? idk. & a little less vague, but still confusing are things like 'natural lemon flavor' could this mean anything from real lemon juice, to lemon ants(eatable insect which tastes like its name)?
According to the Canadian Food Inspection Agency, natural flavours are “substances that impart flavours that have been derived from a plant or animal source”, while the FDA defines natural flavours as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”
While all of that nutrition jargon may seem rather confusing, there are two key points to take away from these definitions; natural flavours must come from plant or animal sources, and natural flavours are created through some form of processing.
Natural Flavours vs. Artificial Flavours
Although one might assume that natural flavours and artificial flavours are very different that is not the case. Natural and artificial flavours are both food additives that food manufacturers can use to flavour food, however, the primary difference between the two is the source from which they are made. Both natural and artificial flavours are created through chemical processes and are manufactured in a lab by a ‘flavourist’, the only difference is the fact that artificial flavours are made from synthetic sources while natural flavours must be made from plant or animal sources.
@@sandybarnes887 Thanks. that helps, kinda.
@@lessweet3093 you're very welcome, I'm glad I could help. Kinda?
Think of vanillin (not vanilla) - Vanillin is made from byproducts of crude oil or wood pulp. The wood pulp would be natural, the oil... maybe not... but probably is. 😎
Deconstructed Ziti
PLEASE STOP advertising or recommending items Made in China. ESPECIALLY for cooking. PLEASE!!
Ok...I've never commented on a recipe from ATK before as they have always looked good and authentic, at least as far as I could tell. However, being Greek, learning to cook Greek dishes from a mom who was sought after for her Greek dishes, and also someone who has worked in several Greek restaurants where I live in the diaspora...this was NOT anything like pastitsio... it may resemble one, but everything was wrong.
1 - the onions are browned in olive oil, then the garlic is added and allowed to saute for a few mins with salt and pepper. THEN the meat is added and browned well to give the keema saltsa which is what the meat sauce is called, flavour. No baking soda...!!!!!! Then a cinnamon stick, not ground, is added as you want the subtle note from cinnamon, not a kick in the face...as well as a couple of whole cloves, and a bay leaf or 2, these are stir fried for a minute to cook in the oil and flavour the meat and the oil. Then the tomato paste is added, and fried a bit, before the water is added... NO WINE! No mint or oregano in keema saltsa... at least not traditional ones.
2- the pasta is NOT cooked in the bechamel and greeks do NOT do al dente...they call that uncooked pasta...ahahaha....
3 - the bechamel on this was watery...bechamel on pastitsio and moussaka is supposed to be a thick layer, the sweetness of it is part of the whole dish...the savoury meat sauce, the base of the pasta and the thick rich bechamel.
If you want a traditional pastitsio, from the mainland of Greece (the one you presented may be a regional variant, but is NOT the traditional type). This guy seems to know how to make a proper pastitsio...very similar to the one my mom made.
th-cam.com/video/45xTsMD30mY/w-d-xo.html
Sorry, but I cannot give you ANY props for this. I can overlook some things, but there were TOO many errors/deviations from anything traditional for my comfort. Sorry... please do better!
proselytizing pasta
@@moizzle trying to keep it authentic...and this, right here...is NOT!! Call it pasta casserole...just don't call it pastitsio.... Imagine I was presenting shepherd's pie and I made it with a tomato based gravy, put sweet potatoes on top and then smothered it in Soy sauce... that isn't what any Brit would know as a shepherd's pie, now would it? Don't take a country's authentic recipes and bastardize them to the point of being unrecognizable as the original.
@@alahatzaifat1872 She never said it was authentic.
@@kevinh3979
************She never said it was authentic.
If I was demonstrating a shepherd's pie and it was all wrong, should I still call it a shepherd's pie? One expects that if an instructor does NOT state that this is non-traditional etc., that this should, in fact, be at least close to the original/traditional, no? Don't call it pastitsio if it isn't... is basically what I am saying.
@@alahatzaifat1872 Lol dude. First time here? ATK has never, ever, not in a million years been about being authentic. That's not the show.