Name: Makaronia Tou Fournou from Cyprus
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 yellow onion; 1 clove garlic; 1 pound ground pork; 1.5 tbsp dried mint; 3/4 tsp salt; 1/4 tsp black pepper; 1 tsp cinnamon; 1/2 tsp cumin; 1 tbsp tomato paste; 1/4 cup white wine; 1/2 cup parsley; 16 ounces bucatini or Greek macaroni; 1/2 tsp dried mint; olive oil; 1/2 cup butter; 1/2 cup flour; 1/2 tsp salt; 1/4 tsp nutmeg; 6 cups milk; 3 egg yolks beaten; 1/3 cup halloumi; black pepper; 1/2 tsp cinnamon; 1/4 cup halloumi

Instructions

Meat

Heat olive oil in large skillet.
Soften diced onions in pan, then add garlic and ground pork.
Brown the meat well.
Add dried mint, salt, black pepper, cinnamon, cumin, and tomato paste.
Stir for a few minutes.
Then add wine and 1/4 cup of water.
Simmer for about 15 minutes until reduced.
Add chopped parsley and set aside.

Pasta

Boil a big pot of salted water.
Add bucatini and cook for a little less than the directions say. It will continue to cook in the oven.
Drain pasta and quickly toss with some olive oil and some dried mint,

Bechamel Sauce

In a large pot, heat butter over medium low heat.
Once melted, add flour, salt, and nutmeg. Whisk for 2 to 3 minutes until a roux is formed.
Slowly add warm milk (about one cup at a time) and stir. Let thicken before adding another cup.
Keep stirring to prevent lumps from forming.
Once all the milk is incorporated, slowly add the egg yolks and mix well.
Add 1/3 cup halloumi and some black pepper.

Bake It

Preheat oven to 350° F.
Assemble the layers by starting with about half of the long pasta, then add the meat. Top that with remaining pasta and then the béchamel sauce.
Top with the remaining 1/4 cup of halloumi and sprinkle with some cinnamon.
Bake for about 45-60 minutes until golden on top and cooked through.

Makaronia Tou Fournou from Cyprus