Description
A delicious fusion of Greek pastitsio and Turkish börek, this layered dish combines creamy béchamel, savory spiced beef, pasta, and crispy yufka for the ultimate comfort food experience.
Ingredients
Scale
- 4 large yufka sheets
- 250g tubular pasta (penne or bucatini), cooked al dente
- 400g ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups (500ml) milk
- 3 tbsp butter
- 3 tbsp flour
- Pinch of nutmeg
- 1 egg, beaten
Instructions
- Preheat oven to 180°C (350°F) and grease a rectangular baking dish.
- Sauté onion in olive oil until soft, then add garlic and ground beef. Cook until browned. Stir in tomato paste, cinnamon, salt, and pepper. Simmer until thickened.
- Cook the pasta until al dente, then drain and set aside.
- For the béchamel, melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk, stirring constantly until thickened. Season with salt, pepper, and nutmeg.
- Line the baking dish with 2 yufka sheets, overlapping and brushing with butter or oil.
- Layer half the pasta, meat mixture, then the remaining pasta. Pour béchamel sauce over the top.
- Cover with remaining yufka sheets, brushing each with butter. Brush the top with beaten egg.
- Bake for 35–40 minutes until golden and crispy. Let rest 10–15 minutes before slicing.
- Serve warm with salad or yogurt on the side.
Notes
- Drain meat mixture well to avoid sogginess.
- Use room-temperature milk for smoother béchamel.
- Let the dish rest before cutting to help it set.
Nutrition
- Serving Size: 1 square
- Calories: 510
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg