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VicG

New member
Hi All!

I'm trying to recreate my mother-in-laws Pastitsio recipe (she's 92 and doesn't quite remember). From what my husband and his brother remember, she used elbow macaroni which she cooked in milk. Then she used that milk to make the white sauce. She didn't use cheese in her recipe. They remember her mixing eggs with the noodles after they were cooked. The white sauce was mixed in with the noodles and the noodles had a more solid consistency (probably because of the eggs) and also there was a thin layer of white sauce on top (a lot of the recipes have a really thick layer on top, hers was thin). I've only found one recipe in which the noodles were cooked in the milk, they were actually steeped in the milk until they were tender. With that recipe, there wasn't enough meat and while the noodles were close, it wasn't hers. They remember her using tomato paste in the meat sauce. The last recipe I tried was a bit of a disaster! The white sauce called for 1 cup of flour with 2 Tbsp butter. The white sauce didn't thicken and seeped into the noodles. It did mix egg whites with the noodles, but the consistency wasn't there.

I'm going to keep trying to tweak recipes, but if anyone has anything similar, it would be greatly appreciated, or if you can share any ideas that would help make it similar.

Thanks so much!
 
Hi All!

I'm trying to recreate my mother-in-laws Pastitsio recipe (she's 92 and doesn't quite remember). From what my husband and his brother remember, she used elbow macaroni which she cooked in milk. Then she used that milk to make the white sauce. She didn't use cheese in her recipe. They remember her mixing eggs with the noodles after they were cooked. The white sauce was mixed in with the noodles and the noodles had a more solid consistency (probably because of the eggs) and also there was a thin layer of white sauce on top (a lot of the recipes have a really thick layer on top, hers was thin). I've only found one recipe in which the noodles were cooked in the milk, they were actually steeped in the milk until they were tender. With that recipe, there wasn't enough meat and while the noodles were close, it wasn't hers. They remember her using tomato paste in the meat sauce. The last recipe I tried was a bit of a disaster! The white sauce called for 1 cup of flour with 2 Tbsp butter. The white sauce didn't thicken and seeped into the noodles. It did mix egg whites with the noodles, but the consistency wasn't there.

I'm going to keep trying to tweak recipes, but if anyone has anything similar, it would be greatly appreciated, or if you can share any ideas that would help make it similar.

Thanks so much!
I have used elbow macaroni, though never cooked it in milk. I'm guessing cooking it in milk and then using that milk to to make the white sauce may make it thicker as milk may have starch in it from macaroni? I do put lightly beaten eggs in the cooked pasta, but the pasta must be cooled otherwise when you add eggs, you'll get scrambled eggs, so I rinse noodles in cold water. I've always added some bechamel (white sauce) to the pasta along with lightly beaten eggs, think it makes it ricer. The sauce must be thick before you add it to the pastitsio, as it will not get thicker in the oven. It's better to have too much sauce, than not enough.

I use some tomato paste in meat, but not a lot. It does not need to be very tomato-y, but should look like some tomato paste is in it and I do add cinnamon to it. I do add some grated kaseri or kefalotiri to the noodles and in the bechamel.

One cup of flour would never be enough to make sauce for a good sized pan of pastitsio. Not sure how much I used as I don't measure, but I do melt about 4 oz of butter, and maybe a cup of flour? (probably more) and then slowly add warm milk and stir until thick. It should not be thin. I will put a bit in with the pasta, and the rest goes on top, and I do a rather thick layer of crema on the top as that's how I've always seen it done.

I usually make a pan that will yield 8-10 servings, as it's wonderful leftover, and with all the work that goes into it, it seems a shame for only one meal.

I hope this is clear, as not sure if it is. I cook mostly by how things look (and taste) and have made pastitsio for many years, though I have not made it in a long time. Any other questions, please feel free to ask!
 
I have used elbow macaroni, though never cooked it in milk. I'm guessing cooking it in milk and then using that milk to to make the white sauce may make it thicker as milk may have starch in it from macaroni? I do put lightly beaten eggs in the cooked pasta, but the pasta must be cooled otherwise when you add eggs, you'll get scrambled eggs, so I rinse noodles in cold water. I've always added some bechamel (white sauce) to the pasta along with lightly beaten eggs, think it makes it ricer. The sauce must be thick before you add it to the pastitsio, as it will not get thicker in the oven. It's better to have too much sauce, than not enough.

I use some tomato paste in meat, but not a lot. It does not need to be very tomato-y, but should look like some tomato paste is in it and I do add cinnamon to it. I do add some grated kaseri or kefalotiri to the noodles and in the bechamel.

One cup of flour would never be enough to make sauce for a good sized pan of pastitsio. Not sure how much I used as I don't measure, but I do melt about 4 oz of butter, and maybe a cup of flour? (probably more) and then slowly add warm milk and stir until thick. It should not be thin. I will put a bit in with the pasta, and the rest goes on top, and I do a rather thick layer of crema on the top as that's how I've always seen it done.

I usually make a pan that will yield 8-10 servings, as it's wonderful leftover, and with all the work that goes into it, it seems a shame for only one meal.

I hope this is clear, as not sure if it is. I cook mostly by how things look (and taste) and have made pastitsio for many years, though I have not made it in a long time. Any other questions, please feel free to ask!
Hi Luana!

Thanks so much for the detailed reply! I think cooking the macaroni in the milk does help thicken the sauce. Next time I think I'll temper the beaten eggs with some of the sauce and then mix it in with the macaroni. Thanks for the tip about the sauce being too thin and not thickening during cooking. That's what happened with the last recipe. Next time I make it, I'll post again to let you know how it went.

Thanks again!
Vic
 
Hi Luana!

Thanks so much for the detailed reply! I think cooking the macaroni in the milk does help thicken the sauce. Next time I think I'll temper the beaten eggs with some of the sauce and then mix it in with the macaroni. Thanks for the tip about the sauce being too thin and not thickening during cooking. That's what happened with the last recipe. Next time I make it, I'll post again to let you know how it went.

Thanks again!
Vic
You're welcome. Cooking macaroni in milk will do nothing to thicken the sauce. Pasta needs to cook in a good rolling boil, and milk scalds easily. Pasta and sauce are two different things and however you cook pasta will have no effect on the sauce.

A good thick sauce depends on butter, flour and amount of liquid which is warm milk. Add milk slowly and keep mixing. It should feel substantial and drop slowly from a wooden spoon. I'm guessing you've never made a roux before, as that's basically what the bechamal sauce is for pastitsio. Maybe check YouTube for a video on how to make bechamal, or Google it as there are many examples. And be sure to use whole milk, no low-fat, 2%, or anything like that.

Good luck!
 
Hi All!

I'm trying to recreate my mother-in-laws Pastitsio recipe (she's 92 and doesn't quite remember). From what my husband and his brother remember, she used elbow macaroni which she cooked in milk. Then she used that milk to make the white sauce. She didn't use cheese in her recipe. They remember her mixing eggs with the noodles after they were cooked. The white sauce was mixed in with the noodles and the noodles had a more solid consistency (probably because of the eggs) and also there was a thin layer of white sauce on top (a lot of the recipes have a really thick layer on top, hers was thin). I've only found one recipe in which the noodles were cooked in the milk, they were actually steeped in the milk until they were tender. With that recipe, there wasn't enough meat and while the noodles were close, it wasn't hers. They remember her using tomato paste in the meat sauce. The last recipe I tried was a bit of a disaster! The white sauce called for 1 cup of flour with 2 Tbsp butter. The white sauce didn't thicken and seeped into the noodles. It did mix egg whites with the noodles, but the consistency wasn't there.

I'm going to keep trying to tweak recipes, but if anyone has anything similar, it would be greatly appreciated, or if you can share any ideas that would help make it similar.

Thanks so much!
 
My mother's pastichio was incomparable. The best I have ever eaten. It was known as such by my relatives as well. She died in 1974 and a piece of me died with her. She needed no recipe. She just knew.

My wife and I tried for many years to replicate the krema and we finally got it close to perfection last Easter.

I will try to replicate the recipe from memory. I can't give amounts because its depends on how many people will be dining. But experimenting is fun.

First, brown the hamburg with chopped onion and cinnamon.

Second, boil the pasta which must be #6 macaroni. We get it from a local Greek store.

Third, get the krema going. It consists of 5 or 6 eggs, whole milk, cheese (Romano) and flour. Heat and stir (wooden ladle preferred) for quite sometime until it thickens. .. but not too much...just enough ...not too watery either.

Fourth, hand mix the pasta, and hamburg with more Romano cheese but save a little bit of cheese.

Fifth, pour the krema on top where it must stay. If not it is too watery. If it is too thick it will end up gooey.

Sixth, sprinkle Romano on top. Remember you saved some.

Seven, bake it until the krema is browned.Turning on the broil function for few minutes helps.

I can taste Ma's now as I sit drinking my coffee before church. These traditional Greek foods transport me back to my childhood.

I texted this recipe to my daughter just in case I left something out.

Enjoy the journey.
 
You're welcome. Cooking macaroni in milk will do nothing to thicken the sauce. Pasta needs to cook in a good rolling boil, and milk scalds easily. Pasta and sauce are two different things and however you cook pasta will have no effect on the sauce.

A good thick sauce depends on butter, flour and amount of liquid which is warm milk. Add milk slowly and keep mixing. It should feel substantial and drop slowly from a wooden spoon. I'm guessing you've never made a roux before, as that's basically what the bechamal sauce is for pastitsio. Maybe check YouTube for a video on how to make bechamal, or Google it as there are many examples. And be sure to use whole milk, no low-fat, 2%, or anything like that.

Good luck!
Thanks again for the advice!
 
My mother's pastichio was incomparable. The best I have ever eaten. It was known as such by my relatives as well. She died in 1974 and a piece of me died with her. She needed no recipe. She just knew.

My wife and I tried for many years to replicate the krema and we finally got it close to perfection last Easter.

I will try to replicate the recipe from memory. I can't give amounts because its depends on how many people will be dining. But experimenting is fun.

First, brown the hamburg with chopped onion and cinnamon.

Second, boil the pasta which must be #6 macaroni. We get it from a local Greek store.

Third, get the krema going. It consists of 5 or 6 eggs, whole milk, cheese (Romano) and flour. Heat and stir (wooden ladle preferred) for quite sometime until it thickens. .. but not too much...just enough ...not too watery either.

Fourth, hand mix the pasta, and hamburg with more Romano cheese but save a little bit of cheese.

Fifth, pour the krema on top where it must stay. If not it is too watery. If it is too thick it will end up gooey.

Sixth, sprinkle Romano on top. Remember you saved some.

Seven, bake it until the krema is browned.Turning on the broil function for few minutes helps.

I can taste Ma's now as I sit drinking my coffee before church. These traditional Greek foods transport me back to my childhood.

I texted this recipe to my daughter just in case I left something out.

Enjoy the journey.
Thank you for the recipe! Glad you have such great memories! It's a shame no one thought to write down the recipes from my mother in law.
 

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.
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