Greek Lasagna

A cook of Greek descent shared this recipe prepared by her father in their family.

The food is very filling. I recommend it for family or other larger gatherings

You need:

For the Sauce:
800 - 900 grams of minced beef. (look for a finer less greasy piece)
A larger piece of red onion
4 - 5 garlic cloves half
A glass of red wine (I replaced it with water in which I put a few tablespoons of apple cider vinegar)
3 - 4 tablespoons tomato paste
1 can of tomato peel,
Laurel Leaf, Ground Cloves, Allspice (optional), cinnamon
Salt

Béchamel sauce:
80g butter
80gr flour
1 liter of milk
Nutmeg 
Pinch of salt
A large handful of grated dry parmesan
4 eggs (use 4 egg yolks and two egg whites. You will use the remaining two later)

Pasta:
Originally we would need pastisio pasta - it looks like hollow spaghetti.  If you find it use it, if not, take a tiny hollow pasta. Use half a pack (if your tray is bigger, use the whole pack)
2 - 3 tablespoons olive oil
2 remaining egg whites 
A handful of grated dry parmesan 
A pinch of salt

How to prepare the sauce:
Heat a frying pan with olive oil on a high heat. Add the meat. Simmer for at least 20 minutes. First it will release water, it needs to evaporate for the meat to start caramelizing. While the meat is frying, chop the onion and prepare the spices. Grate the cheese, prepare a baking tray. Do not be quick with the meat, it must turn brown nicely. You will notice that when the water evaporates, it will start to stick to the pan. It will add flavor, just keep simmering. When the water has completely evaporated and the meat has taken on a nice smell and color, add the red onion and garlic. Mix and then add the vinegar (or wine if you use it), then mix again. Then squeeze a few tablespoons of tomato paste and add the tomato peel. Finally season. Insert the laurel leaf, add allspice, cinnamon, ground cloves, oregano and salt. Mix, cover, reduce the temperature and let it simmer for about 40 minutes.

Meanwhile, preapare the béchamel sauce.

In a deep pan (pay attention to the choice of pan in which you will make bechamel because it can easily burn in lower quality ones), melt the butter over a low heat.

When the butter is melted add the flour. Stir vigorously for 3-4 minutes, then remove from the heat. First add one cup of milk and mix well with a whisk to break up any lumps and combine the mass. Then add the remaining milk, mix well and return to the stove.

Grate the nutmeg. I put one smaller, whole piece. Add a pinch of salt. After a few minutes it will start to change texture and become thicker. Stir constantly with a whisk so that the sauce is smooth and so that it does not stick to the pan.

When you have reached the desired density, add the cheese and mix well. Remove from heat.

Take 4 eggs. Separate the two egg whites from the side, and whisk 4 egg yolks and two egg whites. Add 5-6 tablespoons of ready bechamel to it, and mix well. Then pour this mass into a pan with bechamel sauce and mix well. Bechamel is now ready.

Cook the pasta in salted water with a few drops of olive oil. Do not overcook it. Strain and add a little olive oil, a few tablespoons of meat sauce and mix everything well. Then lightly whisk those remaining two egg whites and add to the pasta.

Now is the time to put it all together. At the bottom of the pan goes the pasta, then over it the meat sauce. Flatten with a spoon, then pour the béchamel over it. Place another handful of grated parmesan on top.

Bake in a preheated oven at 180 - 190C for 45 - 50 minutes.

When it is baked, leave it to cool for at least half an hour before cutting it.

In the highlights on the Delicious by Arduana Instagram account, I posted a step-by-step preparation video for this recipe.

Grcka Lazanja

Jedna kuharica grckog porijekla podijelila je ovaj recept kojeg je u njihovoj porodoci spremao njen otac. 
 
Jelo je vrlo zasitno. Preporucujem ga za porodicna okupljanja ili druga druzenja
 
Potrebno vam je:
 
Sos:
800 – 900 grama fasirane junetine. (trazite finiji manje masan komad) 
veca glavica crvenog luka 
4 – 5 cehnica bijelog luka 
pola case crvenog vina (ja sam ga mijenjala s vodom u koju sam stavila nekoliko kasika jabukovog sirceta)
3 - 4 kasike paradajz paste 
1 konzerva paradaj pelata 
lovorov list, mljeveni klinčići, allspice (optional), cimet 
so 
 
Bešamel:
80 gr putera 
80 gr brasano
1 litar mlijeka 
muskatni oraščić
prstohvat soli 
velika šaka narendanog suhog parmezana
4 jaja (koristite 4 zumanca i dva bjelanca. Preostala dva cete koristiti kasnije)
 
pasta:
Orginalno bi nam trebala pastisio pasta – izgleda kao suplje spagete. Ako je nadjete koristite nju, ako ne, uzmite sitnu suplju pastu. Koristite pola pakovanja (ako vam je pleh veci, koristite cijelo) 
2 - 3 kasike maslionovog ulja 
2 preostala bjelanjka 
saka narendanog suhog parmezana 
prstohvat soli 
 
 
Kako spremiti sos: 
Na jakoj temperature zagrijte tavu s maslinovim uljem.Doajte meso. Dinstajte ga najmanje 20 minuta. Najprije ce pustiti vodu, ona treba da ispari da bi se meso pocelo karamelizirati. Dok se meso przi izjeckajte luk i pripremite zacine. Izrendajte sir, pripremite tepsiju za pecenje. Ne zurite s mesom, ono mora lijepo da porumeni. Primijetit cete da ce, kada voda ispari, poceti da pucketa i da se lijepi za tavu. To ce doprinijeti okusu, samo nstavite dinstati. 
Kada je voda potpuno isparila a meso poprimilo fini miris i boju ubacite crveni i crni luk. Izmijesajte pa dodajte sirce (ili vino ako ga koristite), pa ponovo izmijesajte. 
Potom ucijedite nekoliko kasika paradajz paste i dodajte paradajz pelat. 
Na kraju zacinite. Ubacite lovorov list, dodajte allspice, cimet, mljevene klincice, origano i so. Izmijesajte, poklopite, smanjite temperaturu i pustite da krcka 40tak minuta. 
 
Za to vrijeme spremite bešamel. 
 
U duboku šerpu (pazite na izbor šerpe u kojoj cete praviti besamel jer u nekvalitetnijim moze lako prigoriti), na laganoj vatri rastopite puter. 
Kada je puter otopljen dodajte brasno. Mijesajte energicno 3 – 4 minute pa sklonite s vatre. Najprije dodajte jednu casu mlijeka pa dobro izmijesajte mutilicom da razbijete sve grudvice i sjedinite masu. Potom dodajte preostalo mlijeko, dobro izmijesajte pa vratite na sporet. 
Izrendajte muskatni orascic. Jas am stavila jedan manji, cijeli. Dodajte prstohvat soli. 
Nakon nekoliko minuta ce poceti da mijenja teksturu i postaje gusce. Neprestano mijesajte mutilicom kako bi sos bio glatak I kako ne bi prionuo za serpu. 
Kada ste postigli zeljenu gustocu, dodajte sir i dobro izmijesajte. 
Sklonite s vatre. 
 
Uzmite 4 jaja. Dva bjelanca odvojite sa strane, a 4 zumanca i dva bjelanca umutite. U to dodajte 5 – 6 kasika pripremljenog besamela, pa dobro izmijesajte. Potom tu masu saspite u serpu s besamel sosom i dobro izmijesajte.  
Besamel je spreman. 
 
Tjesteninu skuhajte u posoljenoj vodi s nekoliko kapi maslinovog ulja. Nemojte je prekuhati. 
Procijedite pa dodajte malo maslinovog ulja, nekoliko kasika sosa s mesom i sve dobro izmijesajte. Potom lagano umutiti ona preostala dva bjelanca i dodajte u tjesteninu. 
 
Sada je vrijeme da sve slozite zajedno. 
Na dno pleha ide tjestenina, preko stavite sos s mesom. Izravnajte kasikom, pa preko izlijte bešamel. Po vrhu stavite jos jednu saku izrendanog parmezana. 
 
Pecite u zagrijanoj rerni na 180 – 190C, 45 – 50 minuta. 
 
Kada je pecena ostavite je makar pola sata da se ohladi prije nego je izrezete. 
 
U naglascima na IG nalogu Delicious by Arduana imate video pripreme korak po korak.