Today we’re making Greek criate pastichio, the national dish of my family’s gatherings. Unsolicited advice, and being force-fed second helpings. First, the onions. Try not to cry like I did. Then cook your mints, onions, garlic, a little tomato, and of course, mint. Because in Cyprus, mint goes in everything except maybe your coffee. Let it simmer until your kitchen smells like yayas moved in. I’d sort of describe this dish as a criate take on lasagna. But the beige smell is filled with halumi. And you use a pasta similar to penet as opposed to lasagna sheets. I unfortunately couldn’t find the traditional Bkatini shaped pasta, so I’m just using riketoni, but it’ll taste the same. Pour your pasta and make your bashimmell using flour, butter, and pride. Whisking in your egg yolks and halumi. When my pasta is slightly pre-aldde, I drain it and mix it with halumi and olive oil. I season my bashimal and meat sauce to taste with salt and pepper. And then I layer up. If you to make it with a traditional Greek pasta shape, all of the pieces should be going in the same direction. Alas, we’re hungry and not fussy. 45 minutes at 160 and you’ll retrieve the god’s dish from the oven. Golden, bubbling, and like any Greek criate dish that Yaya makes, calorie dense.
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Cooks and looks like a Greek god, damn