Pastitsio

Pastitsio, known alternatively as pastichio, is a delectable baked pasta dish highly favored in Greek, Egyptian, Turkish, Maltese, and Cypriot cuisines. It is a variant of the Italian pasticcio, a family of baked savory pies.

In Greece and Turkey, pastitsio is constructed with layers of pasta, a flavorful meat filling seasoned with spices such as cinnamon and cloves, and a creamy béchamel or mornay sauce. This delightful creation is often topped with grated goat cheese and typically served as a main course, accompanied by a side salad.

In Cyprus, pastitsio is indispensable at weddings and festivities like Easter. The Cypriot version may feature a meat sauce made from pork, beef, or lamb, flavored with mint, parsley, or cinnamon, and is topped with grated halloumi or anari cheese.

In Egypt, the dish is known as macarona béchamel. It includes penne or macaroni pasta, minced meat, onions, tomato sauce, and a rich béchamel sauce.

In Malta, a similar dish called timpana is prepared by mixing parboiled macaroni with tomato sauce, minced beef or corned beef, eggs, and cheese. This blend is then encased in pastry before baking. Another Maltese dish, imqarrun, resembles timpana but does not include the pastry casing.

Each region imparts its unique flair to this hearty baked pasta dish, making it a versatile and cherished meal across various Mediterranean cuisines.