Cannelloni pastitsio with minced beef and Béchamel sauce from Mazi: Modern Greek Food (page 103) by Christina Mouratoglou and Adrien Carré

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allie80 on April 20, 2019

    We gave this recipe 6/10: * It would have been 9/10 for flavour but 2/10 for the ease of making * The beginner cook might struggle with this recipe, whilst you do expect restaurant cookbooks to be more effort, the lack of clear instructions for some stages let it down slightly * Most of the ingredients can be easily found but you’ll probably need a larger supermarket for the cannelloni * The preparing and cooking takes a good 3½ hours unless you are super-speedy and it is pan-heavy – I used a total of 5 plus the baking dish * The cannelloni stuffing is really tricky, I wonder if it might be better to have more sauce around it so they can be stuffed dry and cooked longer in the oven * It is absolutely delicious, both fresh from the oven but also cold and reheated the next day (and we have tried as you can see below for today’s lunch!) but there was no instruction to remove the cloves and when you bit on one it was really disgusting

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