Lunch · Greek · 15 min
Pastitsio with Spiced Ground Beef and Bechamel
- Calories
- 702
- Protein
- 33g
- Carbs
- 82g
- Fat
- 26g
Ingredients
- 95.7 g ground beef
- 85.7 g barley
- 150 g tomato passata
- 50 g celery
- 40 g yellow onion
- 1 clove garlic
- 0.8071 tbsp olive oil
- 0.5 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 30 g labneh
Method
- 01Bring a saucepan of salted water to a boil. Add pearled barley and cook until tender, about 25 to 30 minutes. Drain well.
- 02Heat olive oil in a wide skillet over medium heat. Add diced onion, celery, and minced garlic; sauté for 4 to 5 minutes until translucent.
- 03Add ground beef, salt, black pepper, ground cumin, and ground cinnamon. Cook, breaking up the meat, until fully browned and thoroughly cooked to an internal temperature of 160°F (71°C), about 6 to 8 minutes.
- 04Pour in tomato passata and simmer over medium-low heat for 10 minutes until thick and rich.
- 05Fold cooked barley into the beef ragu and stir to combine. Transfer to a bowl and top with labneh to simulate a quick bechamel sauce before serving.
Cook it with the whole plan around it
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