Moroccan-Spiced Pastitsio With Lamb and Feta |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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DH and I enjoyed this nice twist on pastitsio last night for dinner. It gave me a good excuse to use up some of my ras-el-hanout spice that I have in abundance. I liked that there was very little prep involved in this recipe. I got it from the March 2011 issue of Bon Appetit. Prep time does not include resting time. Ingredients:
2 tablespoons olive oil |
1 1/4 cups chopped red onions |
2 large garlic cloves, chopped |
1 lb ground lamb |
1 (28 ounce) can diced tomatoes with juice |
2 tablespoons dried mint |
1 1/2 tablespoons ras el hanout spice mix |
1 tablespoon tomato paste |
3 teaspoons ground cumin, divided |
1 teaspoon ground cinnamon |
3 cups whole milk, divided |
8 tablespoons unsalted butter, divided (1 stick) |
6 tablespoons all-purpose flour |
3 large eggs, separated |
6 ounces feta cheese, crumbled |
1 lb penne rigate |
1/2 cup freshly grated parmesan cheese, divided |
Directions:
1. Heat oil in large skillet over medium-high heat. Add onion and garlic; saute until onion softens, about 5 minutes.
2. Add lamb; cook until brown, breaking into small pieces, about 8 minutes.
3. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 tsp cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
4. Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 Tb butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth.
5. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 tsp cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
6. Preheat oven to 400°F Butter deep 14-cup (we used 9x13 ) baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 Tb butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
7. Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5-10 minutes.
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