30 Traditional dishes of Cyprus Makarónia toú Fo ú r no u (Pastítsio) METHOD 1. Cook the pasta: Boil in salted water with a little oil until al dente (8–10 minutes). Drain and set aside to cool. 2. Make the meat filling: Heat olive oil in a pan, sauté the onion until soft (3 minutes). Add the minced pork, season with salt, cinnamon and pepper, and cook until lightly browned (8–10 minutes). Stir in parsley at the end. 3. Prepare the béchamel sauce: Melt butter in a saucepan. Stir in flour and cook for 1 minute, stirring constantly. Gradually add warm milk while whisking to avoid lumps. Cook until thickened (5–6 minutes). Remove from heat, let rest 2 minutes, then whisk in eggs, salt, and ½ cup grated halloumi. 4. Assemble the pastítsio: o Grease an ovenproof dish. Sprinkle ⅓ cup grated halloumi and drizzle over 3–4 Tbsp béchamel. o Spread half the pasta evenly in the dish. o Add the minced meat mixture on top. o Add the remaining pasta. o Sprinkle with another ⅓ cup grated halloumi. o Pour the béchamel sauce evenly over the top. o Finish with the remaining halloumi and a light sprinkle of dried mint. 5. Bake: Cook in a moderate oven (180°C) for 45 minutes, until golden on top. 6. Let stand for 10 minutes before slicing and serving. Tips • Best served with a fresh salad or yogurt on the side. • For extra richness, use a mix of pork and beef mince. INGREDIENTS FOR THE PASTA & FILLING • 500 g long hollow pasta (mezzani or bucatini) • 1 onion, finely chopped (appr. 100 g) • 80 ml olive oil (⅓ cup) • 650 g minced pork • ½ bunch parsley, finely chopped (about 25 g) • 3–4 Tbsp dried mint • Sea salt • Freshly ground black pepper, to taste • Cinnamon to taste • 120 g halloumi cheese, grated (1 cup) FOR THE BÉCHAMEL SAUCE • 120 g butter • 120 g flour • 1 L warm milk • 2 eggs, beaten • 60 g halloumi cheese, grated (½ cup) • Sea salt, to taste
RkJQdWJsaXNoZXIy MTUzMzM1NQ==