Food_from_the_heart_.. - Cyprus Tourism Organisation

h Makaronia tou fournouThis dish is a family favourite, delicious eaten hot or cold. All it needs is a fresh village salad and ahearty Cypriot appetite.Serves 8500g makaroni (ideally no.1 long tubes)1kg minced pork or beef4 tbsp olive oil3 onions, finely choppeda bunch of flat leaf parsley, chopped400g can chopped tomatoes, optional1tsp ground cinnamonsalt and pepper to tasteFor the sauce2 litres fresh milk3 eggs, beaten3 tbsp cornflour100g grated halloumi or kefalotiri cheesel Bring a large pan of lightly salted water tothe boil. Add the pasta and cook until just‘al dente’ then drain thoroughly and toss with1 tbsp olive oil.l In another pan heat 3tbsp of olive oiland gently cook the onions until translucent.Add the minced meat and parsley, cook untilbrowned and crumbly. Season with salt andcinnamon to taste. If using tomatoes, addat this stage.l Make the sauce by heating ¾ of the milkin a pan. Mix the remaining milk with thecornflour in a large bowl to make a paste.Beat in the eggs. Now briskly beat in some ofthe hot milk then add this egg mixture backinto the remaining hot milk. Heat, stirring allthe time until the sauce becomes smoothand thickened.l Assemble the makaronia tou fournou.First pour a thin layer of sauce in the baseof a large rectangle ovenproof dish, thencover with half of the pasta. Now spread onthe meat mixture, followed by another layerof pasta. Finally cover with the remainingcheese sauce and top with grated cheese.l Cook in a preheated oven at 180°C/Gas4for 40–45 minutes or until golden brown ontop. Leave to cool a little before cutting intogenerous square portions.h Rosé: Olympos, Cabernet Sauvignon,Olympus Winery, Lemesos.16