Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.

It is similar to Greek pastitsio with a different flavour and of course lots of halloumi in it.

Like pastitsio it is a layered pasta casserole dish.    There are variations throughout the regions of Greece with a few minor different spices, the Cyprus version having cinnamon as it’s main spice.

The bottom layer is bucatini or other tubular pasta with cheese and egg as a binder, or some of the béchamel cream.  If we do not add the cream our pasta will not stick together but will spread in the plate during serving.   The second layer is a ground meat sauce (usually beef or veal but it can also be substituted with pork, a mixture of veal and pork mince or chicken or turkey mince) with fresh tomatoes and cinnamon, (cloves, nutmeg and allspice are a few other spices used in other regions).

On top of the sauce there  is another layer of pasta and on top of  that is a thick creamy Béchamel sauce with grated anari or halloumi and mixed in the pasta as well as in the béchamel sauce and some sprinkled on top together with a hint of cinnamon.

It can be eaten hot but leftovers are even better the next day.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook, sold on all Amazon stores.

Other relevant recipes:

Pastitsio the Greek Way

Kopiaste and Kali Orexi,

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7 Comments on Makaronia tou Fournou or Pastitsio (Cyprus style)

  1. Peter M says:

    I think Haloumi would be wonderful in a Pastitsio…a family favourite.

  2. Valli says:

    I am so glad that I discovered your blog through comments on Peter’s blog. I have a passion for Greek food and was lucky enought to spend 5 weeks there last Spring. I love the fresh produce available there. I spent 8 days on the island of Kea at Aglaia Kremezi’s cooking school. I loved the immersion into Greek family life!!!I found some Kefaloteri cheese in our small community here. It would probably go well in the pastitsio?

  3. Ivy says:

    Hi, Valli, I have seen you commenting on Peter’s blog and I am really a fan of his site. My recipes are just simple, every day recipes and hope you’ll like them. Kefalotyri goes perfectly well in the bechamel cream and sprinkled on top. However, because it’s a bit salty, avoid putting salt in the cream.

  4. Pixie says:

    Oooh, this sounds wonderful Valli, thanks for sharing. I did search for it but for some reason couldn’t find it, I must have spelt Pastitsio wrong! (so is it spelled pasticcio???)

  5. Ivy says:

    I’m glad you got the link. I’ve just learned today from Peter that the pasta is call bucattini (but I am not still sure if that is only the brand). About pastitsio or pasticcio I think the first is the Greek way of spelling it as in Greek they cannot pronounce the “ch” sound, whereas in Cyprus we do and because this dish has its roots from the Venetians in the Italian language the double cc are pronounced as “ch” so it’s something like tom(ei)to and tom(ah)to (lol).

  6. Marino says:

    Thank you so much for the recipe…..really gonna impress my family now! Thank you!!!!!

  7. gana says:

    sas efxaristo an xerete pou ekaname ti sintagi sas simera.. :)

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