Pastitsio Limassol Recipe

Pastitsio Limassol is a traditional Cypriot dish that brings the flavors of the Mediterranean to your table. Often considered comfort food, this baked pasta dish is reminiscent of Greek pastitsio, but with its unique regional twists. With layers of tubular pasta, seasoned meat sauce, and creamy bechamel, this dish is perfect for gatherings and festive occasions.

History of Pastitsio Limassol

The origins of pastitsio trace back to Greece and Italy, drawing inspiration from lasagna and other layered dishes. Over time, the dish found its way to Cyprus, specifically Limassol, where local cooks adapted the recipe to reflect the island's distinct tastes. Incorporating spices like cinnamon and allspice, the Cypriot version stands out for its aromatic complexity.

Ingredients

• Pasta (preferably bucatini or penne) - 500g
• Ground beef - 500g
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Cinnamon - 1/2 teaspoon
• Allspice - 1/4 teaspoon
• Tomato paste - 2 tablespoons
• Tomato sauce - 400g can
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Butter - 50g
• All-purpose flour - 50g
• Milk - 500ml
• Egg yolks - 3
• Grated cheese (kefalotyri or parmesan) - 100g
• Nutmeg - a pinch

Preparation

Before diving into the cooking process, gather all your ingredients and ensure you have the necessary utensils. A large baking dish, a saucepan, and a frying pan will be essential. Set your cooking timer to keep track of each step and ensure a seamless preparation.

Step 1: Cook the Pasta

Boil water in a large pot and add a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2: Prepare the Meat Sauce

In a large pan, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for an additional minute. Add the ground beef and cook until browned. Stir in cinnamon, allspice, tomato paste, and tomato sauce. Season with salt and pepper to taste. Let it simmer for 15-20 minutes. Finish with fresh parsley.

Step 3: Make the Bechamel Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking continuously until the sauce thickens. Remove from heat and whisk in egg yolks, grated cheese, and nutmeg. Season with salt and pepper.

Assembly and Cooking

Preheat your oven to 180°C (350°F). In a greased baking dish, sprinkle a few spoonfuls of the meat sauce. Layer half of the cooked pasta on top. Spread all of the meat sauce evenly over the pasta. Add the remaining pasta and pour the bechamel sauce over the top, making sure it fully covers the pasta.

Sprinkle the remaining cheese evenly across the top for a golden finish. Bake for about 40-50 minutes or until the top is bubbling and golden brown. Check with your cooking timer to avoid overcooking.

Serving Suggestions

Allow the Pastitsio Limassol to cool for at least 10 minutes before slicing. This helps the layers set and makes serving easier. The dish can be enjoyed as is or with a fresh salad and a glass of red wine. For an authentic experience, accompany it with some Mediterranean olives and pickles.