- 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!