Greek Food, Cooking and Recipe Community

Making the Pastitsio "Krema"

1 - 7 of 7 Posts
V

voula_slat

Active member
I am trying to recreate some family recipes and now I am working on pastitsio. My family used to make it with this large macaroni noodles. I finally tracked them down at a Greek store so that's all set. I have the flavors just about right in the pastitsio. I can't seem to get the top crema right. Sometimes it's too thin. Sometimes it won't get fluffy. Sometimes it's kind of gooey. I had one batch that was lump (I figured out why this was happening though, I wasn't stirring it enough and the heat was too high).

How do you guys make this part? My test pastitsio has been in 9 x 13 pans so you can get an idea for proportions.
 
voula_slat said:
I am trying to recreate some family recipes and now I am working on pastitsio. My family used to make it with this large macaroni noodles. I finally tracked them down at a Greek store so that's all set. I have the flavors just about right in the pastitsio. I can't seem to get the top crema right. Sometimes it's too thin. Sometimes it won't get fluffy. Sometimes it's kind of gooey. I had one batch that was lump (I figured out why this was happening though, I wasn't stirring it enough and the heat was too high).

How do you guys make this part? My test pastitsio has been in 9 x 13 pans so you can get an idea for proportions.
Click to expand...
The butter and flour mixture has to be equal parts the. Slowly add the milk. I would say 1 1/2 tbls of butter and flour and one cup of milk. Hope this helps
 
  • Like
Reactions: Luana
I am trying to find a good website that offers authentic Greek items to ship to the US- any ideas?
 
  • Like
Reactions: Zeke
My aunt used to use Creamette Elbow Macaroni, which you can find at any grocery store, and her pastitsio was delicious. The type of pasta really does not matter, at least that's my thought. It's how the meat sauce is seasoned and the creama that make pastitsio stand out. You can add two beaten eggs to the creama which will make it more like a custard and should make it puff.

Combine flour and butter well, so no lumps are present. Slowly add warm milk and keep mixing until all liquid is incorporated. Remove from head and add beaten eggs, but be sure it's mixture is not too hot when adding eggs. Keep mixing, return to heat for a bit when all is incorporated.
 
The Krema was a hard thing for me to get right, as well. The old recipe as it was written was very hard for me to follow - plus I think flour these days might be different than it was even twenty years ago. I don't know why! So, I tend to follow a traditional "white sauce" method of putting the flour and butter together in the saucepan (I think this is called the roux) and then I add the eggs. Learning the technique made things a lot easier.
 
I am just starting to learn how to make pastitsio and I found this thread to be very helpful. Hopefully, the whole dish comes together well.
 
Thank you guys, I have tried a bunch of different things and I don't know what I am still doing wrong. It has gotten better, but the texture is still a little bit off. Maybe I am adding too much flour?
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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