Pastitsio

Pastitsio

Ingredients

1. 1 packet of tube pasta


2. ½ kilo of minced meat


3. ½ cup of oil


4. ½ of roughly chopped cheese


5. 1 ½ cups of tomato juicesalt, pepper


6. a little cinnamon and nutmeg

For the béchamel sauce

1. 1 ½ lt. of milk


2. 1 packet of Jotis Béchamel sauce


3. 3 eggs (optional)

Preparation

Boil the pasta for around 15 minutes. Drain, rinse in cold water and set aside until the minced meat is prepared.

Place the oil, minced meat, salt, pepper, cinnamon and nutmeg in a pot. Sauté for 15 minutes and then add the tomato juice and leave to simmer for half an hour. During this time prepare the Jotis Béchamel sauce in line with the instructions on the packet. Add 3 lightly beaten eggs if desired and stir in. Add 1/3 of the béchamel sauce and the cheese to the minced meat and stir in.

Oil a medium sized casserole dish and place half the pasta in a flat layer. Place the minced meat on top and cover with the remaining pasta.Cover the entire surface of the pastichio with the remaining béchamel sauce and sprinkle with some melted butter. Sprinkle with some grated gruyere too if desired.

Roast at 180oC in a fan-assisted oven for approximately 1 hour.

Mousakas

Mousakas

Ingredients

1. 1 kilo of aubergines
2. ½ kilo of minced meat
3. 1 cup of butter
4. 1 average-sized onion, finely chopped
5. 1 cup of tomato juice
6. parsley
7. salt, pepper, allspice, nutmeg
8. 300 gr. of Feta cheese, finely crumbled
9. 2 packets of Jotis Béchamel Sauce
10. 4 cups of milk
11. a little grated gruyere cheese

Preparation

Place half the butter in a pan and sauté the onion, add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the tomato juice, parsley, salt, pepper, nutmeg and allspice. Leave the minced meat and sauce to simmer until the liquids have evaporated. Prepare the Jotis Béchamel Sauce in accordance with the instructions on the packet. Take one cupful of Béchamel sauce and stir into the minced meat. In the meantime wash and cut the aubergines into fine slices. Melt the remaining butter and using a brush butter the aubergines on both sides.

Place them flat in a casserole dish and roast in a hot oven until golden brown on both sides. Place a layer of aubergines in an oven-proof dish, cover with half the minced meat mix and sprinkle over half the Feta cheese.

Repeat, once again covering the aubergines with the minced meat mix and Feta cheese. Finally add another layer of aubergines and place the remaining Béchamel sauce on top and sprinkle with the gruyere cheese. Roast in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.