Pasa Makarouna

Pasa MakarounaIngredients:
500 gr of flour
1 cup of oil
1 cup of water
3 bunches of parsley
1 kilo of mince meat (beef)
Mizithra cheese
Oil (good enough for poaching), Chicken gravy (optional), Salt, pepper
In a bowl beat the eggs and add the salt. Gradually add the flour and water until a hard dough starts to form and then add the oil and knead until soft, then let it “rest”. Cook the mince meat adding salt and pepper. Chop the parsley. Grate the cheese. In a large pot boil some water and add 1 cup of oil. Before the water has boiled divide the dough into balls and make dough sheets. Cut the sheet into pieces and place 1 or 2 pieces in the pot and cook for 1-2 minutes then drain without one touching the other. On the greased pan place one uncooked dough sheet, brush oil on it and place two oil brushed cooked sheets. On the top layer spread mince meat with parsley and cheese and continue doing so. On the top place an uncooked dough sheet. Bake in a pre heated oven at 180ο C for 15 minutes. Then sprinkle the gravy (2 tablespoons approximately) and continue cooking for ¾ of an hour.
Use béchamel sauce to cover the surface but in this case don’t use the gravy and the uncooked dough sheet. With the mizithra cheese add some wine cheese (krasotyri) which has a spicy taste. Add or use less parsley, as preferable. This dish was supposed to be one of the best and many women gathered to make it. Halkidiou Eleli
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