Greek Food, Cooking and Recipe Community

Do you put tomato sauce in your pastitsio?

1 - 5 of 5 Posts
M

mastichas09

Active member
I recently had a pastitsio that I thought was delicious, so I asked for the recipe.

I was surprised that there was some tomato sauce in it! My family never did that.

So, I made it according to the recipe, and I loved it - but I am still not 100% sure if I would have liked it better without the tomato sauce (the way my family makes it).

I am curious - how do you guys feel about putting tomato sauce in your pastitsio?
 
Was the tomato sauce on the pasta or just in the meat? I use a small can of tomato paste in the meat, and a bit of cinnamon, but no tomato sauce on pasta.

There are regional variations in just about all Greek cooking. If you enjoy it with tomato sauce, than do it. If you prefer it without, do it that way. The whole purpose of food is for you and your family to enjoy it. LOL.

I assure you no matter how you make it there will be no "pastitsio police" showing up at your door. Enjoy it the way you all like it.
 
  • Like
Reactions: mastichas09
We cook the ground beef in the tomato sauce, but when we are in our village we make our village's version of pastitsio which is completely different than what you'd get in the rest of Greece... it has no ground beef in it or tomato sauce
 
  • Like
Reactions: mastichas09
ellinasgolfer0320 said:
We cook the ground beef in the tomato sauce, but when we are in our village we make our village's version of pastitsio which is completely different than what you'd get in the rest of Greece... it has no ground beef in it or tomato sauce
Click to expand...
How is it different? I am intrigued!
 
Luana said:
Was the tomato sauce on the pasta or just in the meat? I use a small can of tomato paste in the meat, and a bit of cinnamon, but no tomato sauce on pasta.

There are regional variations in just about all Greek cooking. If you enjoy it with tomato sauce, than do it. If you prefer it without, do it that way. The whole purpose of food is for you and your family to enjoy it. LOL.

I assure you no matter how you make it there will be no "pastitsio police" showing up at your door. Enjoy it the way you all like it.
Click to expand...
The tomato paste was in the ground meat and there was a little bit of cinnamon flavor in it! I love that you said there will be no pastitsio police hahaha. That hit home, because I have been paranoid that a family member would find out I changed the family recipe a little bit and then yell at me LOL.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Salt Cod in Greek Cooking?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Tips to Prevent Phyllo from Drying Out?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top