Makaronia tou fournou - pastitsio

Version A: Preparation of the minced meat: Sauté the onion in oil and add the minced pork and cook. Add salt and pepper and cook and finally the parsley.

Preparation of the béchamel: In a pot, heat the butter or oil. Add the flour and stir to combine with the butter. Add the hot milk gradually and stir well. Remove the pot from the heat and after 2-3 minutes add the salt, the eggs, well beaten, and finally the halloumi.

Add the pasta in a pot of boiling water with a bit of oil and salt. When half cooked, cool and drain. In a baking dish, sprinkle some grated halloumi and brush the bottom with 3-4 tablespoons of béchamel. Place half of the pasta, scatter on top the minced meat, then arrange the remaining pasta mixed with grated halloumi and add the remaining béchamel sauce. Sprinkle some grated halloumi and dry spearmint on top. Bake in a moderate oven for 45 minutes (MANRE 2006, 30 & 35).

Version B: Béchamel sauce: Beat the eggs in a bowl. In a saucepan, add the oil and flour and keep stirring as you gradually add the milk. Then, add the eggs and the grated anari and mix until you have a homogenous mixture. Fill half of a pot with water and bring to a boil. Add the pasta to boil.

In a saucepan, heat 1 cup of oil and add the minced meat. Once cooked, add the chopped parsley and cinnamon. Add the tomato paste and let it sit for a while to absorb the juices. Put the pasta in a baking dish and top with the minced meat. Then, add the béchamel sauce. Sprinkle some grated anari on top. Bake in the oven for 1 hour, after covering the baking tray with foil (Panagiota Savva, Agios Ioannis Agrou - Limassol).