Thanks everyone who pointed out I missed the cinnamon! I suggest a teaspoon of ground cinnamon mixed in with the mince, or a cinnamon stick (but remember to pull it out again!)
Every country seems to have a similar dish, Creamed mashed spuds on top of the meat sauce, cottage pie/ shepards pie etc. Good heavy dinners for hard workers.
L 992 ,, Good morning from Alberta - Canada An excellent recipe with all ingredients... I am a man who loves to cook... Delicious Pastitsio for sure . Have a nice day...................Tom
Now that's how u do it, the video I saw the cook didn't season the pasta like u did. I'm not Greek but I have Greek friend and that's how their mothers do it. Cheers I will make mine too
love, love, love pastitsio. Your recipe is the same as my recipe. Sometimes I use manchego or aged gouda cheese. The wine I used is almost always a Spanish wine or a malbec.
Thanks Despina ,I made pastitsio yesterday and it came out very good .I took idea's from your video and many other video's on how to make Pastitsio . I liked the way your Pastitsio looked out of many other video's ,so I used your cream sauce recipe . My meat sauce recipe came from idea's(like adding bread crumbs to meat sauce ) of many other Pastitsio video's ,but I made it my own by adding other ingredients like mushrooms to it. Anyways it turned out good .
Just like my Yia yia's.. Haven't had it since she died and I am really looking forward to having it tonight!! :) It's in the oven right now, thank you for sharing (Users girlfriend lol)
This must be delicious but could I use another shape of pasta. The penne leaves holes in the dish. I have an aversion to holes called trypophobia. Any suggestion?
Hi RAFa. I've never tried it without wine to be honest. However, if I had to make a non-alcoholic version, I would try mixing a tablespoon of vinegar into a cup of vegetable stock. Let me know how it goes!
Thanks Jack. Certainly, mix in about 3/4 of a cup of Parmesan in with the pasta, and just before baking sprinkle a generous amount on top of the sauce layer. How much you add is a matter of personal taste!
am I the only person who makes the cream sauce with semolina flour??? I love a thick, mile high layer of the cream sauce, and a regular flour & butter roux will not work.
Thank you so much for this presentation. Despina was my mothers name, so Beautiful (tears). A word on recipes. 1.-recipes are just templates up to interpretation.2.-The ingredients available will dictate those interpretations. In Greece the cheeses, wines, wild herbs and spices are unique from region to region and Island to island, most of which are found nowhere else on earth.3.-In Greece If you are lucky enough to get invited to someones home to eat and you criticize their recipe you WILL feel the wrath of Yiayia's giant wooden spoon. So pull your head out of your tail pipe, wipe the stupid off your face and get cooking. I look forward to more of your vids.
So true, Dr, Doolittle. With cooking (especially Greek cooking) every region is different, as is every village and every family. I love tasting everyone's variations, that's what makes the world go round, and you'll notice that I like to add a few twists of my own. Here's to true food lovers everywhere!
In the U.S. and Australia Kefalotyri cheese is almost impossible to find unless you wanna pay $40 for something online that may or may not be the real thing. I used Pecorino Romano and my Yiayia couldn't tell the difference.
@@cannonbalz I use the same cheese you do because in England we cant find kefalotyri but today I went to a new greek shop that's opened and found it. It was only £4.50 for 150g too. Very happy!
Would be nice to have seen a slice of this removed from the pan. Seems to me it might have been kind of dry. Also please do tie back hair when cooking!
Thats correct Pastitsio uses Allspice not cinamon or nutmeg, same with Stifatho, and the ziti like macaroni you are using is wrong as well, we use MAKARONIA to make pastitsio its a think spageti with a hole in the midle and you lave it long you dont brake it
Pastitsio pasta might not be available everywhere though, and penne rigate is a modern alternative. Also, nutmeg in the bechamel, cinnamon, clover and allspice in the meat sauce.
Thanks everyone who pointed out I missed the cinnamon! I suggest a teaspoon of ground cinnamon mixed in with the mince, or a cinnamon stick (but remember to pull it out again!)
and allspice berries!!!!!!!!!!!!!!!!!!!!!!!!!!!
Despina's Dishes also missed cloves
Every country seems to have a similar dish, Creamed mashed spuds on top of the meat sauce, cottage pie/ shepards pie etc. Good heavy dinners for hard workers.
Empty.belly and that comes to the table, not empty for long.
Just for some kitchen giggles, what is the correct size amount for
a knob of butter.
L 992 ,, Good morning from Alberta - Canada
An excellent recipe with all ingredients... I am a man who loves to cook... Delicious Pastitsio for sure .
Have a nice day...................Tom
Cheers from Sydney Australia 🇦🇺
Well done. Very clear in demonstration. Thanks Δέσποινα 🇺🇸
Amazing, that looks delicious!
Thats exactly how to make it thats how my mum makes it . your a legend Despina xxxx
I've never put Nutmeg in beef meat before but I will try anything once.. Thanks Despina
Beautiful dish Despina. So easy to follow and turned out delicious!
Thanks for letting me know, Elle!
That looks delicious. We may have that for Christmas dinner yum!
Thanks M. Did you get a chance to make it?
Looks delicious. Thanks for the recipe. Greetings from New York City!👍🏼🇵🇷🗽😍
Now that's how u do it, the video I saw the cook didn't season the pasta like u did. I'm not Greek but I have Greek friend and that's how their mothers do it. Cheers I will make mine too
IM FROM GREECE AND I LOVE PASTITSIO
great recipe and very easy to follow directions. Thank-you 😋😋
Cheers Victor!
ευχαριστούμε για όλα...
love, love, love pastitsio. Your recipe is the same as my recipe. Sometimes I use manchego or aged gouda cheese. The wine I used is almost always a Spanish wine or a malbec.
Mmm... a malbec would go well with this dish :)
smtpgirl That's no longer Greek.
My fov dish everrr ... we called it macaroni bechmeal in the M.E.
Delicious. I love it. thank you xx
Thanks Despina ,I made pastitsio yesterday and it came out very good .I took idea's from your video and many other video's on how to make Pastitsio . I liked the way your Pastitsio looked out of many other video's ,so I used your cream sauce recipe . My meat sauce recipe came from idea's(like adding bread crumbs to meat sauce ) of many other Pastitsio video's ,but I made it my own by adding other ingredients like mushrooms to it. Anyways it turned out good .
That's great news, Charles. Thanks for letting me know. I'm a fan of giving recipes your own twist!
Charles Kerry I
Thank you for uploading this recipe. It looks very delicious. Will try asap. :)
Hey Kwirkle, did you give this recipe a try?
Thank you for sharing this video, I’m def making this! 😋
Let me know how you go, Arcie!
Omg!! This was amazing. Ty. First pastitso i ever created thru you.
I used sherry for the wine....puuuuurfect.
I'm honoured, cheers skorpyo!
it's lovely i am going to make for ester thank you.
I little different than how my relatives made it, but looks delicious. I will definitely try this recipe.
Made this dish for half time cup final day ⚽️ turned out great😋. .....thanks for sharing 😄
Thanks for sharing, forklift86. Go the Gunners!
Made this and it turned out excellent I was blown away how fantastic it turned out
Thank u X
That's wonderful, thanks for letting me know!
Evgaristo poli! I loved your recipe. It was very tasty : )
Mizithra cheese is also a great sub for the Parmesan!
Thanks for the tip Mr Marcus, I'll give it a go!
It should be the other way round....it's a Greek dish sonic you can't find the Greek cheese you use Italian
I'm wondering if the sky would fall if you just mix the meat sauce and the pasta together and just put it in there with the sauce on top.
Then it wouldn't be Pastitsio
Slightly different from how my mom makes it, but will give it a try!!
Just like my Yia yia's.. Haven't had it since she died and I am really looking forward to having it tonight!! :) It's in the oven right now, thank you for sharing (Users girlfriend lol)
Thanks for letting me know. I hope it tastes as good as your yia yia's!
wondering if its possible to cook the meat without the wine, :)
Indeed, Xandes. Try it without the wine, or try mixing a tablespoon of vinegar into a cup of vegetable stock as an alternative.
This must be delicious but could I use another shape of pasta. The penne leaves holes in the dish. I have an aversion to holes called trypophobia. Any suggestion?
Of course, you can choose a different kind of pasta. I suggest spaghetti.
What is the alternative of wine? Is it possible without wine?
Hi RAFa. I've never tried it without wine to be honest. However, if I had to make a non-alcoholic version, I would try mixing a tablespoon of vinegar into a cup of vegetable stock. Let me know how it goes!
Ummmm...does the wine HAVE to be added? (doing this for school)
No Ava, wine is not a must. Try replacing it with red wine vinegar or vegetable stock.
nice. no cheese?
Thanks Jack. Certainly, mix in about 3/4 of a cup of Parmesan in with the pasta, and just before baking sprinkle a generous amount on top of the sauce layer. How much you add is a matter of personal taste!
How much is a nob ???of butter ty
A couple of tablespoons, or thereabouts.
How many eggs? Etc Despina?. You say ‘a few eggs!!! gimme a break! Please?
am I the only person who makes the cream sauce with semolina flour??? I love a thick, mile high layer of the cream sauce, and a regular flour & butter roux will not work.
4:31 that spoils my whole expectation.. greeks never survived without wine and coffee .
Do you mean I didn't put in enough wine, Arcturus? LOL :)
Despina's Dishes .... do i really need to put wine?🤣🤣
Telia
Thank you so much for this presentation. Despina was my mothers name, so Beautiful (tears). A word on recipes. 1.-recipes are just templates up to interpretation.2.-The ingredients available will dictate those interpretations. In Greece the cheeses, wines, wild herbs and spices are unique from region to region and Island to island, most of which are found nowhere else on earth.3.-In Greece If you are lucky enough to get invited to someones home to eat and you criticize their recipe you WILL feel the wrath of Yiayia's giant wooden spoon. So pull your head out of your tail pipe, wipe the stupid off your face and get cooking.
I look forward to more of your vids.
So true, Dr, Doolittle. With cooking (especially Greek cooking) every region is different, as is every village and every family. I love tasting everyone's variations, that's what makes the world go round, and you'll notice that I like to add a few twists of my own. Here's to true food lovers everywhere!
Despina is my mama's name...lovu Despina!
...ale máte mít original řecké těstoviny pastitsio a ne penne ... proto se to jídlo jmenuje pastitsio ...
Nutmeg is never added to pasta. It goes in the cream..
Sorry, but αμα αυτό είναι #παστίτσιο....Still it must be quite good.
LOL!
We use a hard Greek cheese for a start we do not use Parmesan cheese never have never will
In the U.S. and Australia Kefalotyri cheese is almost impossible to find unless you wanna pay $40 for something online that may or may not be the real thing. I used Pecorino Romano and my Yiayia couldn't tell the difference.
Dr. Doolittle, kefalotiri or midzithra readily available in Montreal, or Toronto. Affordable and always in our house.
@@cannonbalz I use the same cheese you do because in England we cant find kefalotyri but today I went to a new greek shop that's opened and found it. It was only £4.50 for 150g too. Very happy!
You forgot to add cinnamon
you forgot the cinnamon in the meat. don't need the nutmeg in the pasta but, ok. different twists work but, you can't forget the cinnamon. 😓
Thanks for the tip, Nite Owl.
Would be nice to have seen a slice of this removed from the pan. Seems to me it might have been kind of dry. Also please do tie back hair when cooking!
Anybody have an idea what a "KNOB" is?
I disagree. Pastitsio is best the next day.
No cinnamon not pastichio with out it
It's not Pastitisio without Allspice
Thats correct Pastitsio uses Allspice not cinamon or nutmeg, same with Stifatho, and the ziti like macaroni you are using is wrong as well, we use MAKARONIA to make pastitsio its a think spageti with a hole in the midle and you lave it long you dont brake it
Pastitsio pasta might not be available everywhere though, and penne rigate is a modern alternative. Also, nutmeg in the bechamel, cinnamon, clover and allspice in the meat sauce.
Sometimes you use what you have on hand. Still pastitisio! I’m sure her dish is delicious 😋 Food snob!
Ok firstly you should have used different pasta.. js
it's lovely i am going to make for ester thank you.
Fantastic!