Pastitsio with Spiced Ground Beef and Bechamel

Bring a pot of salted water to a boil and cook the pearled barley until tender but still chewy, about 25-30 minutes. Drain and set aside.

In a wide skillet over medium-high heat, brown the ground beef until deeply caramelized, breaking it into small crumbles. Drain off excess fat if necessary.

Add finely diced celery to the skillet and sauté until softened and translucent, about 5 minutes. Stir in the ground cumin and toast until fragrant.

Pour in the cherry tomato passata and simmer over medium-low heat for 10-12 minutes until the sauce thickens into a rich, deep red ragu that clings to the beef.

To assemble, fold the cooked barley into the beef ragu, letting the grains absorb the savory tomato juices.

Plate the mixture in a deep bowl. Top with a dollop of cool, creamy labneh to provide the silky mouthfeel of a traditional bechamel. Serve immediately while warm, garnished with a pinch of Aleppo pepper for a subtle, smoky heat.