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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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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

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.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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