I’m trying to make pastitsio using my family’s recipe, but it’s one of those classic Greek recipes—vague instructions, no exact measurements, and lots of “you’ll know when it’s right.”
I’ve made it a few times, but I feel like something is missing, so I could use some tips.
I am having trouble with the béchamel sauce and getting the seasonings right in the meat. I put so much cinnamon last time it tasted bitter - but my family recipe said to put a lot and didn't explain how much. The Bechemel had a gummy texture.
I want to get it as close to the way my family did it but I feel like I didn't make it enough with the people "in the know" so I am missing some technical understanding.

I am having trouble with the béchamel sauce and getting the seasonings right in the meat. I put so much cinnamon last time it tasted bitter - but my family recipe said to put a lot and didn't explain how much. The Bechemel had a gummy texture.
I want to get it as close to the way my family did it but I feel like I didn't make it enough with the people "in the know" so I am missing some technical understanding.