What is PasteSitsio?

Pastisio is baked pasta that looks forward to Greece and many other places in the Mediterranean and the Middle East. The food is quite versatile and there are many different versions, with the most typical Greek version consisting of dense, tubular pasta such as bucatins, roasted together with traditional meat, tomatoes and spices and overflowed with white sauce like Bechamel. It is a hearty, hot meal, which is often considered to be a form of traditional Greek comfortable food. Outside Greece, PasteSitsio is especially popular in Cyprus, where it is often called Macaronia the Fourna, and in Egypt, where it is often simply referred to as Macaroni Bechamel. bowl. The most basic Greek version is usually used pasta bucatini, although it can also be Pennenebo any other type of short, thick pasta in the shape of a tube. Pasta is cooked while two sauces are prepared, tomato sauce and creamy white sauce such as behamel. All these ingredients are then layered together in a bakery bowl orAbout baking and roasted in the oven.

There are many different versions of PasteSits in Greece. Some recipes include ground lamb in meat sauce, while others require minced beef. Cinnamon, spices and nutmeg is commonly added to the meat for taste for taste. White sauce used to peak Pastesita is often a runhamel or white sauce made of milk and light -colored roux, thickening agent made of butter and white flour. Some recipes, however, require Moranay's sauce, a variant on the Behamel sauce, which includes grated cheese, while other recipes use egg cream as a bay for pasta.

On the island of Cyprus, Pastisio is a popular food that is often consumed on ceremonial occasions and holidays. The common variability of Cyper on the bowl is replaced by pork for beef or lamb. Since he was often eaten in Cyprus together with baking, some Cyprus VerThey skip the meat completely and simply use tomato sauce. The food is also often ended with traditional Cyprus cheese called Hallimi.

Another variation of the bowl, called Macaroni Behamel, is popular in Egypt. This version usually uses Penne pasta instead of typical Greek bucatini. The meat sauce is sometimes added onion and white sauce used to the top of the bowl can be a nomommel or Mornay.