When I started preparing it today, I remembered why I hadn't written this recipe before - though I had in the past posted a pastiche down like this made in individual portions - it's because everyone is making this dish, maybe slightly different, but it's a classic dish that everyone thinks is theirs the best way so it wouldn't be of much interest.
My own methodology will have some controversial moments, but I know my dish is particularly tasty to me at least and so I recommend it! Make this recipe if you want to see what it looks like and compare it with your own cooking method. It is also a suggestion for those who have never tried it, and although they have always wanted to know how this dish is made, now could be the perfect start to your test with so much step-by-step process!
The recipe is the inspiration of N. Tselemendes almost a century ago. It was and remains one of the most beloved recipes of Greek households. Made with layers of thick pasta, minced meat and Béchamel cream as a final layer.
It is not difficult but it is jagged and with the sink full of pots at the end…
Yours!
My own methodology will have some controversial moments, but I know my dish is particularly tasty to me at least and so I recommend it! Make this recipe if you want to see what it looks like and compare it with your own cooking method. It is also a suggestion for those who have never tried it, and although they have always wanted to know how this dish is made, now could be the perfect start to your test with so much step-by-step process!
The recipe is the inspiration of N. Tselemendes almost a century ago. It was and remains one of the most beloved recipes of Greek households. Made with layers of thick pasta, minced meat and Béchamel cream as a final layer.
It is not difficult but it is jagged and with the sink full of pots at the end…
Yours!
| work: 2h:15′ | time: 3h:00′ | medium: |
