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Making a Traditional Pastitsio - Tips?

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acamp7

Active member
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.
 
Pastitsio is one of those dishes where every family has their own “correct” way! For the béchamel, a gummy texture usually means too much flour or overcooking. Try a 1:1:10 ratio—1 part butter, 1 part flour, 10 parts milk. Whisk the flour and butter for at least 2 minutes to cook off the raw taste, then slowly add warm milk, whisking constantly. Off the heat, add one beaten egg for richness and fluffiness.

For the meat sauce, cinnamon is key, but a little goes a long way. Start with ¼ teaspoon per pound of meat, along with allspice or nutmeg for balance. Also, make sure to simmer the sauce long enough to mellow the flavors.
 
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