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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large skillet over medium-high heat. Add onion and garlic; saute until onion softens, about 5 minutes. | 2. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. | 3. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 tsp cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper. | 4. Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 Tb butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. | 5. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 tsp cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using. | 6. Preheat oven to 400°F Butter deep 14-cup (we used 9x13") baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 Tb butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend. | 7. Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5-10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1 1/4	cups	chopped	80.0	18.68	2.2	0.2
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
mint	2	tablespoons	dried	-	-	-	-
ra el hanout spice mix	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
cumin	3	teaspoons	ground divided	23.625	2.7871	1.122	1.403
cinnamon	1	teaspoon	ground	-	-	-	-
milk	3	cups	divided	1656.0	39.888000000000005	16.488	171.648
butter	8	tablespoons	unsalted divided	814.512	0.0682	0.9656	92.141
purpose flour	6	tablespoons		403.4676	0.0	89.7602	2.2667
egg	3		separated	214.5	1.08	18.84	14.265
feta cheese	6	ounces	crumbled	449.064	6.9571	24.1712	36.1973
penne rigate	1	lb		403.4676	0.0	89.7602	2.2667
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.