1. Name and origin

2. Greece

3. Cyprus

4. Egyptian

5. Malta

6. See also

7. References

8. Sources

Pastitsio ({{lang-el|παστίτσιο}}, pastítsio), sometimes spelled pastichio, is a Greek baked pasta dish with ground meat and béchamel sauce.

Name and origin

Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta.^[1] Many Italian versions include a pastry crust, some include béchamel.^[2] The word pasticcio comes from the vulgar Latin word pastīcium^[3] derived from pasta, and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a pastiche.^[4]

Greece

The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with cheese and/or egg as a binder; a middle layer of ground beef, or a mix of ground beef and ground pork (or just ground pork because it is cheaper) with tomato sauce, cinnamon and cloves. Other spices like nutmeg or allspice are used in the top layer that is a flour-based béchamel or a béchamel with cheese (known as mornay sauce in France). Grated goat cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad.

Cyprus

In Cyprus a similar dish is called "oven macaroni" (Greek: μακαρόνια του φούρνου, makarónia tou foúrnou, Turkish: fırında makarna).^[5][6][7][8] It is an essential dish during weddings and celebrations such as Easter, where it is served along with spit roasted meat. Recipes vary, but usually the meat sauce in the middle is made of pork, beef or lamb, tomatoes are only sometimes used, and it is flavoured with mint, parsley or cinnamon. The top is sprinkled with grated halloumi or anari cheese, though cheese is sometimes added only to the white sauce.^[5][9]

There is also a Turkish Cypriot version of this recipe (Turkish: bol peynirli makarna fırında) that substitutes the meat with 2 types of cheese (kaşar peyniri and beyaz peyniri).^[10]

Egyptian

Macarona béchamel ({{lang-arz|مكرونة بشاميل}} {{IPA-arz|mɑkɑˈɾoːnɑ bæʃæˈmel, -be-|}}) is the Egyptian version, which is an imitation of the French version.{{citation needed|date=November 2018}} It is typically made with penne pasta, a layer of cooked spiced meat with onions, and béchamel or mornay sauce. A widely contested version is made by adding tomato sauce to one or more of the components of this dish.{{citation needed|date=October 2017}}

Malta

In Malta, timpana (the name probably derived from timballo) is made by tossing parboiled macaroni in a tomato sauce containing a small amount of minced beef or corned beef, bound with a mixture of raw egg and grated cheese. Hard-boiled eggs are sometimes added. The macaroni is then enclosed in a pastry case or lid before being baked.

See also

• Lasagna
• Chili mac
• List of casserole dishes
• List of pasta dishes
• Moussaka

References

Sources

• {{cite book|title=Λεξικό της Νέας Ελληνικής Γλώσσας|first=Georgios|last=Babiniotis|authorlink=Georgios Babiniotis|location=Athens|year=2005|publisher=Κέντρο Λεξικολογίας}}

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