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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":531,"pronunciation":565,"substitutions":566,"slug":579,"title":580,"shortTitle":581,"nativeName":582,"romanized":581,"countrySlug":583,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":591,"mainIngredients":593,"images":594,"keywords":604,"publishedAt":610,"updatedAt":610,"authorSlug":611,"summary":612,"localeSlug":579,"alternates":613},[394,397,400,403,406],{"answer":395,"question":396},"Both are Greek baked tray dishes with spiced meat sauce and a béchamel top, but the base is different: pastitsio is built on long tubular pasta, while moussaka is built on layers of fried or roasted aubergine, often with potato. Pastitsio is also usually spiced a little more warmly, with cinnamon and allspice more prominent.","What is the difference between pastitsio and moussaka?",{"answer":398,"question":399},"The meat sauce was not reduced enough, or the pasta was overcooked and released starch and water into the tray. Cook the ragù until fat separates and a spoon dragged across the pan leaves a lane that does not immediately fill. Also drain the pasta thoroughly and boil it 2 minutes shy of al dente so it absorbs liquid in the oven rather than adding it.","Why is my pastitsio watery?",{"answer":401,"question":402},"Greek shops sell tubes labelled specifically for pastitsio, usually number 2 — long, straight and hollow with thick walls. Outside Greece, bucatini is the closest substitute, and ziti or penne rigate both work. The key is a hollow shape sturdy enough to survive boiling and 45 minutes of baking without collapsing.","What pasta should I use for pastitsio?",{"answer":404,"question":405},"Yes, and it is one of the best make-ahead dishes there is. Assemble the whole tray, cover and refrigerate up to 24 hours, then bake straight from cold with about 15 extra minutes. You can also bake it completely a day early and reheat covered at 170°C — the layers set firmly overnight and cut more neatly than they ever do on the day.","Can I make pastitsio ahead of time?",{"answer":407,"question":408},"Runny usually means too little flour for the volume of milk or not enough cooking time — pastitsio béchamel should be thick enough to hold a spoon upright briefly. Lumps come from adding cold milk too fast to hot roux; add it in stages, whisking constantly, and any lumps that do form will disappear if you keep whisking as it thickens.","Why did my béchamel turn out runny or lumpy?",[410,411,412,413,414,415],"Boil the pasta 2 minutes short of al dente. It keeps cooking in the oven, and fully cooked tubes collapse into mush by the time the top browns.","Toss the drained pasta with a little butter or oil at once, otherwise the tubes glue into a single slab you cannot spread evenly.","Cook the meat sauce until you see fat pooling at the edges and the spoon leaves a clear trail. Wet ragù is the number one cause of a sloppy pastitsio.","Whisk the milk into the roux hot, in stages, and keep whisking until it plops rather than pours — béchamel for pastitsio should be far thicker than pouring sauce.","Temper the egg yolks with a few spoonfuls of hot béchamel before stirring them in, or you will find threads of scrambled egg in the topping.","Rest the tray at least 30 minutes before cutting. Straight out of the oven the layers slide apart no matter how carefully you slice.","🍝","Pastitsio is a three-layer baked pasta: fat hollow tubes on the bottom, a spiced beef sauce through the middle, and a béchamel so thick it is closer to a custard than a sauce over the top. The meat is scented with cinnamon, allspice and a little tomato — warm rather than sweet — and the béchamel is loaded with grated kefalotyri and egg yolk so it sets firmly enough to cut into clean squares. It is Greek Sunday food and Greek celebration food, made in a large tray because it is not worth making small. Done properly, a slice holds its shape on the plate with three distinct bands visible from the side.","The name comes from the Italian pasticcio, a catch-all for a baked pie of pasta and meat, and the Venetian and Genoese presence across the Ionian islands and the Aegean over several centuries makes the route of that word fairly easy to trace. What arrived was an idea; what Greece did with it was more specific. The spicing turned east — cinnamon, allspice, sometimes clove — and the cheese became kefalotyri or mizithra rather than Parmesan, giving the dish a sharper, saltier edge than any Italian relative.\n\nThe béchamel is the part people argue about. It is often credited to Nikolaos Tselementes, the chef whose cookbooks dominated Greek kitchens from the 1910s onward and whose name became the ordinary Greek word for a cookbook. Tselementes trained in French kitchens and deliberately pushed Greek cooking toward what he saw as a more refined register, and thick white sauce on baked dishes spread widely in his wake. Whether he invented the practice or codified something already drifting in from Italy and France is genuinely disputed among food historians, and it is worth being honest that the confident version of this story is repeated more often than it is proven.\n\nWhat is not disputed is the pasta. Greek shops sell numbered tubes specifically for this dish — pastitsio no. 2 is the usual — long, straight, hollow and thicker-walled than bucatini, designed to hold their form through boiling and then baking. Cooks lay them lengthwise in the tray so that a cut slice shows the tubes in cross-section, and some brush the first layer with egg white to seal it against the meat juices. Pastitsio appears at name-day tables, at Sunday lunch, in the trays that ovens across a village bake on the same afternoon, and — like most tray dishes — it is quietly considered better the next day, cold, straight from the fridge.","Pastitsio keeps 4 days refrigerated and slices far more cleanly cold than hot; Greeks eat it straight from the fridge without apology. Reheat portions covered with foil at 170°C for 20 minutes, or uncovered for the last 5 if you want the top to firm up again. The assembled unbaked tray can be refrigerated for a day and baked with an extra 15 minutes. It freezes well baked or unbaked for up to 3 months — thaw overnight in the fridge before reheating so the béchamel does not split.",[421,422,423,424],"The ragù is cooked down until the fat separates and the tray liquid runs low, which is the only reliable way to stop a soggy middle layer.","Béchamel is enriched with egg yolks and cheese off the heat, so it sets into sliceable layers instead of running out of the cut.","Pasta is deliberately undercooked and laid lengthwise, so it absorbs sauce in the oven and shows clean tubes in cross-section.","Honest about spicing: enough cinnamon to be recognisably Greek, not so much that the dish tastes like dessert.",[426,427,428,429],"Deep 30 x 22 cm baking tray","Large pot for pasta","Wide sauté pan for the ragù","Heavy saucepan and a balloon whisk",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},35,56,3,720,34,690,[438],"A sharp green salad or horiatiki, bread for the tray corners, and a glass of red — the meal wants acidity next to all that dairy.",[440,443,446],{"name":441,"description":442},"Pastitsio with mizithra","Grated dry mizithra folded through the pasta layer as well as the topping — saltier and more crumbly, and common in Crete and the Peloponnese.",{"name":444,"description":445},"Nistisimo pastitsio","A fasting version with a mushroom-and-lentil ragù and a béchamel made with olive oil and plant milk instead of butter and dairy. Not the classic, but a real part of the Greek fasting repertoire.",{"name":447,"description":448},"Individual pastitsio","Built in ramekins or a muffin tray with the pasta stood upright — much faster to bake, and every portion gets crisp edges instead of only the corners.",[450,455,460,464,470,474,478,480,486,489,492,494,499,503,507,510,513,518,520,524,527],{"qty":433,"ref":451,"name":452,"unit":453,"group":454},"olive-oil","olive oil","tbsp","For the meat sauce",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, finely chopped","piece",{"qty":433,"ref":461,"name":462,"unit":463,"group":454},"garlic","garlic, minced","clove",{"qty":465,"ref":466,"name":467,"note":468,"unit":469,"group":454},700,"ground-beef","ground beef","or half beef, half lamb","g",{"qty":471,"name":472,"unit":473,"group":454},150,"dry red wine","ml",{"qty":475,"ref":476,"name":477,"unit":469,"group":454},400,"tomato","tinned chopped tomatoes",{"qty":456,"name":479,"unit":453,"group":454},"tomato paste",{"qty":481,"ref":482,"name":483,"note":484,"unit":485,"group":454},1,"cinnamon","ground cinnamon","or one small stick, removed later","tsp",{"qty":487,"name":488,"unit":485,"group":454},0.5,"ground allspice",{"qty":456,"ref":490,"name":491,"unit":459,"group":454},"bay-leaf","bay leaves",{"qty":481,"name":493,"unit":485,"group":454},"sugar",{"qty":495,"ref":496,"name":497,"unit":469,"group":498},500,"pasta","pastitsio tubes no. 2, or bucatini","For the pasta layer",{"qty":500,"ref":501,"name":502,"unit":469,"group":498},25,"butter","butter, for tossing the drained pasta",{"qty":456,"ref":504,"name":505,"note":506,"unit":459,"group":498},"eggs","egg whites, lightly beaten","the yolks go into the béchamel",{"qty":508,"ref":501,"name":501,"unit":469,"group":509},100,"For the béchamel",{"qty":508,"ref":511,"name":512,"unit":469,"group":509},"flour","plain flour",{"qty":514,"ref":515,"name":516,"unit":517,"group":509},1.2,"milk","whole milk, warmed","l",{"qty":456,"ref":504,"name":519,"unit":459,"group":509},"egg yolks",{"qty":471,"ref":521,"name":522,"note":523,"unit":469,"group":509},"kefalotyri","kefalotyri, finely grated","or pecorino romano",{"qty":481,"name":525,"unit":526,"group":509},"grated nutmeg","pinch",{"qty":528,"name":529,"unit":530,"group":509},null,"salt and freshly ground black pepper","to taste",[532,537,542,546,550,554,557,561],{"tip":533,"text":534,"title":535,"timerSeconds":536},"Wait for the sound to change from a wet bubbling to a dry crackle — that is browning starting, and it is where the depth comes from.","Soften the onions in olive oil over medium heat for 8 minutes, add the garlic for a minute, then raise the heat and add the beef. Break it up and fry until the liquid it releases has boiled away entirely and the meat starts to sizzle and brown rather than steam.","Build the meat sauce",480,{"tip":538,"text":539,"title":540,"timerSeconds":541},"The sauce should look almost too dry. Any looser and the middle layer will leak into the pasta.","Pour in the wine and let it bubble away until the pan smells of wine rather than alcohol, then add the tomatoes, tomato paste, cinnamon, allspice, bay leaves, sugar, salt and pepper. Simmer uncovered for 35–40 minutes, until fat pools at the edges and a spoon drawn across the base leaves a lane that fills slowly.","Spice and reduce",2400,{"tip":543,"text":544,"title":545},"Egg white coats the tubes and sets in the oven, sealing the base against the meat juices.","Cook the tubes in well-salted water for 2 minutes less than the packet says, until they still have a firm chalky core. Drain, do not rinse, and toss immediately with the butter so they stay separate. Let them cool for a few minutes, then stir through the beaten egg whites.","Boil the pasta short",{"text":547,"title":548,"timerSeconds":549},"Melt the butter in a heavy pan, whisk in the flour and cook for 2 minutes until it smells of toasted biscuit rather than raw flour. Add the warm milk a ladle at a time, whisking constantly, and cook until the sauce is thick enough to fall from the whisk in heavy ribbons that sit on the surface.","Make a thick béchamel",600,{"tip":551,"text":552,"title":553},"Tempering the yolks is not optional — dropped straight into hot sauce they set into visible threads.","Off the heat, season with salt, pepper and nutmeg, then stir in two-thirds of the grated cheese. Whisk a few spoonfuls of the hot sauce into the egg yolks to warm them, then pour that mixture back into the pan and beat until glossy and pale.","Enrich the béchamel",{"text":555,"title":556},"Butter the tray and spread half the pasta across the bottom, laying the tubes lengthwise in the same direction. Spoon over all the meat sauce in an even layer, cover with the remaining pasta, then pour the béchamel over the top and level it with a spatula so it reaches every corner.","Layer the tray",{"text":558,"title":559,"timerSeconds":560},"Scatter the last of the cheese over the top and bake at 180°C (fan 165°C) for 45–50 minutes, until the surface is deep golden, firm to a light press in the centre, and just starting to pull away from the sides of the tray.","Bake until set and golden",2700,{"text":562,"title":563,"timerSeconds":564},"Leave the tray on a rack for at least 30 minutes. The béchamel firms as it cools, and only then will a knife give you square slices with three visible layers instead of a landslide.","Rest before cutting",1800,"pah-STEE-tsee-oh",[567,571,575],{"note":568,"swap":569,"original":570},"Bucatini is the closest and works beautifully. Penne loses the cross-section look but tastes the same. Avoid thin spaghetti, which packs too densely and turns the base pasty.","Bucatini, ziti, or penne rigate","Pastitsio pasta no. 2",{"note":572,"swap":573,"original":574},"Kefalotyri is sharp, salty and firm. Pecorino is the nearest widely available match; straight Parmesan is a little nuttier and less salty, so season the béchamel more carefully.","Pecorino Romano, or a mix of Parmesan and a mild hard cheese","Kefalotyri cheese",{"note":576,"swap":577,"original":578},"A lamb blend is common in Greece and gives a richer, more assertive sauce. All lamb can overpower the cinnamon, so lean toward a mix if you are unsure.","Half beef and half lamb, or all lamb","Ground beef","pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο","greece",8,40,90,30,"medium",[590],"main",[592],"nut-free",[466,496,515,521,476],[595,598,600,602],{"alt":596,"src":597},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[579,605,606,607,608,521,609],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday lunch","2026-08-19","dishroute-kitchen","Long tubes of pasta packed into a tray under cinnamon-scented beef ragù and a thick, cheese-stiffened béchamel, baked until the top sets golden and the slices stand up.",{"en":614},"\u002Frecipe\u002Fpastitsio",{"items":616,"total":889,"page":481,"limit":890,"hasMore":891},[617,651,681,710,738,768,802,812,839,865],{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"romanized":620,"countrySlug":583,"baseServings":622,"prepMinutes":623,"cookMinutes":586,"restMinutes":536,"difficulty":624,"course":625,"diet":627,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":610,"updatedAt":610,"authorSlug":611},"fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα",6,20,"easy",[626,590],"soup",[628,629,630,631,592,632],"vegan","vegetarian","dairy-free","gluten-free","halal-friendly",[634,476,457,451],"carrot",[636,639,641,643],{"alt":637,"src":638},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[618,646,647,648,649,650,452],"greek bean soup","white beans","vegan greek","ladera","winter soup",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":583,"baseServings":656,"prepMinutes":431,"cookMinutes":657,"restMinutes":658,"difficulty":588,"course":659,"diet":661,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":610,"updatedAt":610,"authorSlug":611},"galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο",12,55,240,[660],"dessert",[629],[663,515,504,664],"semolina","phyllo-dough",[666,669,671,673],{"alt":667,"src":668},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[652,676,677,678,679,680],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"romanized":684,"countrySlug":583,"baseServings":622,"prepMinutes":686,"cookMinutes":687,"restMinutes":587,"difficulty":588,"course":688,"diet":689,"mainIngredients":690,"images":694,"keywords":704,"publishedAt":610,"updatedAt":610,"authorSlug":611},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,80,[590],[628,629,630,631,592,632],[476,691,692,693,451],"bell-pepper","rice","potato",[695,698,700,702],{"alt":696,"src":697},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[682,705,706,707,649,708,709],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"romanized":715,"countrySlug":583,"baseServings":584,"prepMinutes":716,"cookMinutes":586,"restMinutes":686,"difficulty":588,"course":717,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":737,"updatedAt":737,"authorSlug":611},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",60,[590],[],[720,466,693,476],"eggplant",[722,725,727,729],{"alt":723,"src":724},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[711,720,732,733,734,735,736],"béchamel","greek","casserole","baked","tselementes","2026-08-18",{"slug":739,"title":740,"shortTitle":740,"nativeName":741,"romanized":742,"countrySlug":583,"baseServings":743,"prepMinutes":744,"cookMinutes":9,"difficulty":624,"course":745,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":737,"updatedAt":737,"authorSlug":611},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",4,15,[746,747],"side","appetizer",[629,631],[476,750,751,451],"cucumber","feta",[753,756,758,760],{"alt":754,"src":755},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[763,764,751,476,765,766,767],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":583,"region":773,"baseServings":584,"prepMinutes":431,"cookMinutes":774,"restMinutes":775,"difficulty":588,"course":776,"diet":780,"mainIngredients":781,"images":785,"keywords":795,"publishedAt":610,"updatedAt":610,"authorSlug":611},"koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","Thessaloniki, Macedonia",18,120,[777,778,779],"bread","breakfast","street-food",[628,630],[511,782,783,784],"yeast","sesame-seeds","molasses",[786,789,791,793],{"alt":787,"src":788},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[796,797,798,799,800,801],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street 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