Macaroni with meat and bechemel sauce

2 May

A month of Italian food and we start Greek month with a Cypriot pasta dish. I like to think of it as fusion between the two cultures.  I’m not sure if this has an history dating back to Venetian occupation of Cyprus or if it’s just something tasty that’s evolved more recently.

This has a number of elements. Macaroni was cooked, slathered in butter, raw egg and halloumi. Pork mince, a little onion, seasoning and parsley were fried until brown. A rich bechemel sauce was made, enhanced with eggs and more halloumi.

Sauce then pasta, followed by sauce, all the meat, more pasta, then the remains of the sauce. Baked in the oven for 35 minutes then served with a simple salad.

Creamy, with the salty minty tang of halloumi throughout. The meat and parsley were a nice savoury element. Mr M was pleased, 8.5 out of 10. A good start.

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