Pragmatic Pastitsio and a Food Event
Feb 9th, 2009 | By Peter Minakis | Category: Food Event, Greek, MISC
Late last year, my friend Tony from Olive Juice contacted me and told that he is hosting a food event called “Taste of the Mediterranean. It’s a food blogging event sponsored by igourmet.com and each month, a journey and celebration of each dish takes place, focusing on a popular dish from that from each of the regions of the Mediterranean.
Tony asked me if I would be a part of the panel for judging the dishes each month and I immediately said yes. It’s always been my goal to promote Greek food and this just the event to do it!
Last month it was “focus France”, and February it’s fabulous Greece. You can visit Tony’s site here to read the itinerary of this culinary tour around the Mediterranean basin. Having said that, do you fancy a trip around the Mediterranean? This month join us in Greece where we showcase the very popular dish called Pastitsio.
Pastitsio is Greece’s answer to lasagna where the traditional recipe is assembled using tubular pasta known as Makaronia #2 (bucatini), ground mince and a topping of Bechamel sauce.
There are many takes on Pastitsio around Greece, nutmeg being the prevalent spice in the Bechamel and any one or a or a combination of bay, clove, allspice and cinnamon are employed (in the mince) to kick up this favourite.
Be it Greek or non-Greek, eaten at a Greek restaurant or at your Greek friend’s home, one will find a slab of Pastitsio being served by your most hospitable Greek host or hostess.
Part of being Greek is being tolerant, pragmatic, inclusive. Melina Mercouri once described Athens like a mother, ever stretching her arms to embrace yet another child.
THAT’s the way of Greeks, our spirit…our love of people, family and friends and being the most gracious host(esses) to our guests.
There are many approaches you can take to Pastitsio. Tony has just offered up his take here. I too have posted a Pastitsio recipe and you have have a peek at my version here.
The Pastitsio canvass is wide open. Do you have a desire for the classic Pastitsio with ground meat, pasta and Bechamel? Perhaps you want to make a vegetarian Pastitsio? Are you in the mood for a Seafood Pastitsio? A Lenten Pastitsio or one with legumes?
There’s more…ever thought of a Dessert Pastitsio? The possibilities are endless. Celebrate Greek food and try your hand at Pastitsio. Be imaginative with the ingredients, the spices, the construction. I only ask that you have fun in the kitchen, enter the event with verve and celebrate Greek food and all Mediterranean food this month and in the coming months.
Each month, a winner will be selected by way of a vote from our distinguished panel. Your dish’s entry earns you a chance to win a $50 gift certificate from igourmet.com. What are you waiting for? Get in the kitchen and get cookin’!
Simply cook up your version of Pastitsio, take photos, relate the thought-process to your dish and blog it by February 28th. Link back to Tony’s Taste of Mediterranean page and you can even use the logo!
P.S. I encourage my readers from Greece (and abroad) to participate as well. Feel free to offer up a dish in Greek or any other language you are most comfortable in communicating.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
© 2007-2009 Peter Minakis
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So very cool. I think pastitsio is one of the under-appreciated dishes of Greece–at least here in the US. I made what I call a “moustatitsio” back in October–a cross between a moussaka and pastitsio–with braised lamb instead of ground lamb. It was gorgeous. I might just have to cook some up again for this pragmatic pastitsio event!
Congrats on the new site, Peter!
hi,
I am new into the blogging world. My blog is about indian food. when i read about this pastitsio post I wanted to make this dish with an indian twist. Can I enter my pastitsio in this event or is this event only open for dishes with the mediterranean touch?
[...] have until February 28th to cook, blog, submit your Pastitsio recipe and send it over to Tony Tahan’s A Taste of the Mediterranean – Greece at [...]
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[...] to spend some the loose Drachmas (Greece’s old currency) we had on hand. We ate a wonderful Pastitsio, shared a Greek salad and for dessert, Creme [...]