Makaronia fournou or Pastitsio.

Directions

1. Minced meat.
2. Begin by cooking the minced meat. Heat 2 tablespoons of olive oil over high heat. Once the oil is hot, add the minced meat. Stir constantly to prevent boiling, ensuring even browning. After the meat has browned, add the chopped onion to the pan. Continue cooking for an additional 2-3 minutes, stirring occasionally until the onion is softened and translucent.
3. Stir in the tomato paste, then after a minute, add the water, salt, pepper, mint, and parsley to the pan. Reduce the heat to low and allow the mixture to simmer until the water has evaporated, approximately 5 minutes. Stir occasionally to ensure even cooking.

1. Pasta and béchamel cream.
2. Boil the pasta with the bullion until almost cooked. 1 minute before specified time. Drain.
3. For the béchamel sauce, put the butter in a deep pan over medium heat and when hot add the four and stir for a few minutes. Slowly add the milk stirring contiguously, when warm add the beaten eggs in a string and don’t stop stirring until thickened.
4. Take off the heat and add the salt, pepper and nutmeg.
5. Prepare the baking tray by greasing it with oil. Spread half of the cooked pasta evenly in the tray. Drizzle with a bit of olive oil, sprinkle half of the grated halloumi, and a pinch of dried mint. Next, evenly spread the minced meat mixture over the layer of pasta. Pour two ladles of the béchamel sauce over the meat mixture. Layer the remaining half of the cooked pasta on top, repeating the same process as before with the olive oil, remaining halloumi, and dried mint. Finally, pour the remaining béchamel sauce over the assembled layers, ensuring it covers the entire surface evenly.
6. Sprinkle some more cheese on top and bake for approximately 50 minutes at 190 Celsius.