* 1 teaspoon dried herbs may be used instead of fresh.

Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat.Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl.  Add onions to pan and cook until   light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil.  Cover and bake   in oven until beef is tender, about 2 hours.  (Can be prepared 1 day ahead.  Cover and refrigerate. Rewarm to 350 F oven before continuing.)

Stir feta into stew. Return to oven and continue baking until cheese is  heated through, about 10 minutes.  Season with salt and pepper and serve

Ingredients:

1/2 kilo pastitsio noodles

1 egg, beaten

Meat Sauce:

Béchamel Sauce:

1/4 cup olive oil

2 tbs. butter

1 kilo ground beef or lamb

2 tbs. flour

1 large onion, chopped

1/2 liter of milk

2 crushed garlic cloves

salt and pepper

2 cups of crushed tomatoes

nutmeg (optional)

bay leaf

grated cheese

salt and pepper to taste

In a large pot, boil your noodles in salted water al-dente. Drain and then let cool.

To make your meat sauce, heat the oil in a pot. Brown the ground beef with the garlic and onions. Add your tomatoes, bay leaf, salt and pepper and cook on low heat for about 20 minutes.

Butter a large casserole pan, and put your noodles into it. Add the beaten egg, and toss the noodles with it. Pat them down into the pan. Pour your sauce over the noodle layer, smoothing it out. Set aside.

To make the Béchamel Sauce, you have to make what's called a roux. Melt the butter in a pot. Add the flour and mix constantly with a wire whisk. It will look like bubbling cake batter (roux). Add some salt and pepper, and a dash of nutmeg (optional). Add the milk, and remember, you have to keep whisking constantly while cooking until the sauce thickens. Pour it over the casserole. Sprinkle with some grated cheese.

Bake at 200C for about 20 minutes, or until the top crust has browned.

1lb 
1 md 
1 
2 sl  
1
3 tb 
2 
1/2 ts 
1 tb 
2 tb  

*Note: Bread slices should be soaked in water, then squeezed dry. *Ground 
cinnamon or corriander may be substituted for allspice if desired. In a large 
bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, 
spice, and wine and knead for 2 minutes. The mixture should be soft; add a few
tablespoons of water if necessary. Season with salt and pepper to taste, then 
cover and refrigerate for at least 1 hour. Pinch off small pieces the size of  walnuts 
or smaller and roll into balls between your palms, then dredge lightly in flour. 
Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp,
turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper.  

2 lb            
1/2  c            
1/2  c             
3 cloves        
1 tbsp       
1 tbsp         

Combine olive oil, lemon juice, garlic cloves, thyme, oregano and pepper in bowl. Place lamb 
strips in the marinade and coat well.  Cover and chill (4 to 6 hours or overnight)  turning 
several times. Meat can be grilled or baked in the oven on a rack (strips can be threaded 
for skewers).  

To make the gyro, place meat, lettuce, diced or thinly sliced  tomato, thinly sliced onion, 
and crumbled feta cheese in middle of pita bread. Top with Tzatziki (yogurt & cucumber sauce) 
and fold or wrap pita around meat & vegetables.