Makaronia tou Fournou (or oven-baked macaroni), as its known in Cyprus, is commonly called Pastitsio in the rest of Greece.

Like pastitsio it is a layered pasta casserole dish.    There are variations throughout Greece using different meats, herbs, spices and cooking methods. The Cypriot version uses cinnamon as it’s main spice. Recipes vary, but usually the meat sauce in the middle is made of pork or beef, tomatoes are used in some regions. This recipe uses grated halloumi cheese, though cheese is only sometimes added to the white sauce. Other cheeses can used such as kefalotiri.

Delicious eaten cold or hot, it is often served it as an accompaniment to family meals including roast dinners and Easter dinner, or simply served with salad.

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Sunvil Supper Club Oct copy

Alternatively, download the PDF version of October’s Supper Club recipe card  by clicking here.

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