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I chose this pastitsio recipe because one of my children hates the taste of cinnamon in anything except desserts. He practically inhaled this cumin version (along with everyone else!) Fresh marjoram wasn't available, so I left it out. Doubled the recipe, using 2/3 beef and 1/3 ground pork, which worked really well. (A lasagna pan was exactly the right size for baking the double batch.) Also, at Step #4, the mixture seemed way too dry to simmer for 20 minutes without burning, so I added a cup of tomato sauce, which made it just 'wet' enough. This was a huge hit, and everyone is demanding leftovers for a change!

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highcotton January 11, 2006

this is the traditional dish and it is absolutely delicious! worth the time and effort, this never fails to bring a smile to everyone i serve it to-and i have been making it this way forever!!!

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chia February 23, 2003
My Pastitsio