Our Style Pastitsio
Cook Time
90 mins
6 people


  • 250g Pastitsio (No2 Pasta) 
  • 350g Pulled Buffalo Meat
  • 500ml Tomato Juice
  • Fine Sea Salt


For the “Yaourtokomma”

  • 900g Authentic Greek Yoghurt
  • 100g Kaseri Cheese (+ some extra for the topping)
  • 3x Eggs
  • 60ml Extra Virgin Olive Oil (+ some extra for the topping)
  • 2x Espresso Spoons Nutmeg
  • 2x Pinches “Aroma Tale”


Step by step

“Vouvalitsio” is our version of the well-known “Pastitsio” made with
“Vouvali” aka Buffalo Meat & “Yaourtokomma” aka the Greek Bechamel!

We start with the making of “Yaourtokomma”, the Greek version of Bechamel that is much more light & with a fresher taste when baked. The process is quite simple since you just need to mix the ingredients. Place in a bowl the authentic Greek yoghurt, the eggs & the extra virgin olive oil & the finely grated kaseri. Add a bit of nutmeg & quite some of our herb mix. Mix well & leave it aside in a cool place.

In a big pot, you cook the pastitsio in boiling water with a bit of sea salt for around 8mins. In the same time, In a medium-size pot add some olive oil, empty the tomato juice & let it cook for 5mins. Then smash thoroughly the pulled buffalo & let it cook with the tomato juice in medium fire for around 10mins. You can also add some sea salt to taste.

Empty the boiling water from the pasta & add the meat with the sauce in the big pot & mix well. Then spread nicely the mixture in a deep oven tray of around 36x26x6cm & cover with a thick layer of “yaourtokomma”. Grate some extra kefalograviera on top & place in a preheated oven at 200oC with air circulation & the upper resistance on. Let it bake for around 30-45mins while turning it around every 15-20mins & till you have a nice crust on top.

Enjoy with a nice Greek craft beer!

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