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Pastitsio problem with the filling

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redsoxdw_

redsoxdw_

Active member
I have been trying to get the flavor of the filling for pastitsio correct. Both the filling and the flavors are off. Each time I cook it, there's a new issue. One time, I overcooked the pasta. The other, I wasn't happy with the quality of the meat. One time, I dumped far too much cinnamon in.

Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?

18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)

This is just for the filling, not the "krema" that goes on top.
 
Do NOT pre cook the pasta. That is probably why it was overcooked
 
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redsoxdw_ said:
I have been trying to get the flavor of the filling for pastitsio correct. Both the filling and the flavors are off. Each time I cook it, there's a new issue. One time, I overcooked the pasta. The other, I wasn't happy with the quality of the meat. One time, I dumped far too much cinnamon in.

Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?

18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)

This is just for the filling, not the "krema" that goes on top.
Click to expand...
perhaps you should try this recipe. Pastichio need patience and step by step. Always make sure to go lightly on the spice, especially cinnamon
 
What exactly seams off to you? Each family has their way of making pastichio. not on way is right or wrong. And these differences might be minor but enough to make a difference. Your filling recipe looks fine, but it’s how you will fine tune it. For instance, I like deglazing my beef with ⅓ cup of wine and I add a pinch of clove. I also like adding a bit of parsley in the beef towards the end. Most don’t add parsley.
There is a great recipe in Our book “Cooking Greek” if you would like to try a good recipe.
 
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Tpebop said:
Do NOT pre cook the pasta. That is probably why it was overcooked
Click to expand...
Great tip! I made this mistake once and I'll never make it again.
 
A couple of things - I cooked the pasta and maybe I shouldn't have. I also don't like nutmeg - maybe I will skip it next time. Pemi, I'll try the recipe in the cookbook next!
 
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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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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?

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For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

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