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Makaronia Tou Fournou from Cyprus

Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 60 mins Total Time: 1 hr 30 mins
Cooking Temp 350  °F
Servings 6
Description
Taking influence from its neighbors, this dish is distinctly Cypriot with layers of long tubular macaroni, halloumi cheese, ground pork, and seasoned with cinnamon and dried mint
Meat Layer
  • 1 yellow onion (diced)
  • 1 clove garlic (sliced)
  • 1 pound ground pork (or beef)
  • 1.5 tbsp dried mint
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cinnamon (ground)
  • 1/2 tsp cumin
  • 1 tbsp tomato paste
  • 1/4 cup white wine (or red)
  • 1/2 cup parsley (chopped)
    • Pasta Layer
  • 16 ounces bucatini or Greek macaroni (penne or ziti will work too)
  • 1/2 tsp dried mint
  • drizzle olive oil
    • Bechamel Sauce
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 6 cups milk (warm)
  • 3 egg yolks beaten
  • 1/3 cup halloumi (grated)
  • black pepper (to taste)
    • Garnishes
  • 1/2 tsp cinnamon
  • 1/4 cup halloumi (grated)
Instructions
    Meat

  1. Heat olive oil in large skillet.

  2. Soften diced onions in pan, then add garlic and ground pork.

  3. Brown the meat well.

  4. Add dried mint, salt, black pepper, cinnamon, cumin, and tomato paste. 

  5. Stir for a few minutes.

  6. Then add wine and 1/4 cup of water.

  7. Simmer for about 15 minutes until reduced.

  8. Add chopped parsley and set aside.

    9. Pasta

  9. Boil a big pot of salted water.

  10. Add bucatini and cook for a little less than the directions say. It will continue to cook in the oven.

  11. Drain pasta and quickly toss with some olive oil and some dried mint, 

    12. Bechamel Sauce

  12. In a large pot, heat butter over medium low heat.

  13. Once melted, add flour, salt, and nutmeg. Whisk for 2 to 3 minutes until a roux is formed.

  14. Slowly add warm milk (about one cup at a time) and stir. Let thicken before adding another cup. 

  15. Keep stirring to prevent lumps from forming. 

  16. Once all the milk is incorporated, slowly add the egg yolks and mix well.

  17. Add 1/3 cup halloumi and some black pepper.

    18. Bake It

  18. Preheat oven to 350° F.

  19. 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.

  20. Top with the remaining 1/4 cup of halloumi and sprinkle with some cinnamon.

  21. Bake for about 45-60 minutes until golden on top and cooked through.

Keywords: Around the World in One Kitchen, Cyprus, Cypriot, Mediterranean, European, Asian, West Asia, West Asian, Southeast European, Europe, Dinner, Lunch, Pasta Bake, Pasta, Halloumi Cheese, Cheese, Global, International, Recipe
Read it online: https://eatthisny.com/recipe/makaronia-tou-fournou-from-cyprus/