Moroccan-Spiced Pastitsio with Lamb and Feta
- 2 tablespoons olive oil
- 1 1/4 cups chopped red onion
- 2 large garlic cloves, chopped
- 1 pound ground lamb
- 1 28-ounce can diced tomatoes in juice
- 2 tablespoons dried mint
- 1 1/2 tablespoons ras-el-hanout
- 1 tablespoon tomato paste
- 3 teaspoons ground cumin, divided
- 1 teaspoon ground cinnamon
- 3 cups whole milk, divided
- 8 tablespoons (1 stick) unsalted butter, divided
- 6 tablespoons all purpose flour
- 3 large eggs, separated
- 6 ounces feta cheese, crumbled
- 1 pound penne rigate
- 1/2 cup freshly grated Parmesan cheese, divided
- Produce
- Cumin, ground (3 teaspoons)
- Mint, dried (2 tablespoons)
- Red onion (1 1/4 cups)
- Tomatoes in, juice (1 28-ounce can)
- Meat
- Ground lamb (1 pound)
- Canned Goods
- Tomato paste (1 tablespoon)
- Cooking & Baking
- All purpose flour (6 tablespoons)
- Cinnamon, ground (1 teaspoon)
- Garlic cloves, large (2)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Penne rigate (1 pound)
- Dairy
- Butter, unsalted (8 tablespoons)
- Feta cheese (6 ounces)
- Parmesan cheese (1/2 cup)
- Whole milk (3 cups)
- Refrigerated
- Eggs, large (3)
- Other
- 1 1/2 tablespoons ras-el-hanout
Preparation
Read recipe preparation on bonappetit.com
Social Stats
43.7Rating
1-100
1-100
5Tweets
114Facebook
Shares
Shares
0StumbleUpon
Views
Views
39PinterestPins
Recipe Stats
Published March 1, 2011 (1 year ago).
7 people saved this recipe.
