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|need a good recipe for traditional Greek pastisio to serve at Christmas luncheon. This is the Greek version of a LASAGNA. Will use the Church pans roughly 11 1/2" x17".|
Lucky you! I just was working on a pastitsio recipe, based on one from Chef de Cuisine Gregory Brandes, MedCentral Health System, Mansfield, OH. He used beef and cheddar and omitted the traditional seasonings, cinnamon, etc, so I have added those back. The quantities are about right.
This layered casserole has noodle layers, a meat layer and a bechamel/cream sauce layer. Traditionally, the noodles are long macaroni, not elbows, and these are available in the 12 pound case from Anna's at Amazon.
It makes150 servings, makes 6 deep catering pans
50 lbs.ground beef (traditional, ground lamb, you can also mix)
6 gals. + 1 qt. tomato puree- you can use a combination of diced/crushed tomatoes and tomato paste if you want it chunkier
2 cups butter, melted (½ cup per pan)
5 gallons milk
DIRECTIONS:1. In a large steam kettle, cook meat and onions in about 1 qt. of water/wine until water is absorbed, stirring once or twice. Add salt and pepper and spices. Add oil and brown meat mixture.
Many people think this is best served the day after it is cooked, just reheat covered in a 325° oven until warmed through, about 45 minutes. If eating the day of, let it rest f before serving, so it will slice easily.
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