Moroccan Spiced Pastitsio with Lamb and Feta
Discover a bold twist on comfort food with this Moroccan Spiced Pastitsio with Lamb and Feta, a dish that combines the familiar warmth of baked pasta with the exotic allure of North African flavors. This hearty casserole layers tender pasta, a fragrant spiced lamb filling infused with cinnamon, cumin, and smoked paprika, and a creamy, nutmeg-scented béchamel sauce. Finished with tangy crumbled feta and baked to golden perfection, it’s a showstopping fusion of Greek and Moroccan culinary traditions. Perfect for weeknight dinners or special occasions, this dish delivers a harmonious balance of savory, sweet, and smoky notes in every bite. Garnish with fresh parsley for a vibrant finish and serve to wow your guests with this globally inspired culinary masterpiece.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground lamb
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 15 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces dried pasta (e.g., penne or ziti)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.25 teaspoon grated nutmeg
- 2 large egg yolks
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for about 5 minutes until softened.
Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned, about 8 minutes.
Stir in the cinnamon, cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, honey, salt, and black pepper to the lamb mixture. Simmer on low heat for 15 minutes to allow the flavors to meld.
Meanwhile, cook the pasta according to the package instructions until just al dente. Drain and set aside.
To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to eliminate the raw flour taste.
Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens, about 5 minutes. Stir in the nutmeg and season with a pinch of salt and pepper.
Remove the béchamel from the heat and quickly whisk in the egg yolks. Set aside.
Layer the dish by first spreading half of the cooked pasta into the bottom of the greased baking dish. Top with the spiced lamb mixture, then add the remaining pasta.
Pour the béchamel sauce over the top layer of pasta, spreading it evenly. Sprinkle the crumbled feta cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Remove from the oven and let the pastitsio cool for 10 minutes before serving. Garnish with chopped parsley before serving if desired.
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 5951 mg | 259% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 73.0 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1464 mg | 113% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5495 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
