• RECIPES

Recipe Directions

1. Prepare the minced meat. Heat the olive oil in a cast iron pan and fry the onion for 1 minute. Put the minced meat in the pot and fry it with the onion for 2 minutes until it changes color. Add the salt, the pepper, the oregano, the dried mint, the fresh mint leaves, the cinnamon and mix them. Put the red wine into the pot and wait so that the alcohol evaporates. Add the beef broth and the tomato. Stir and let the mixture simmer for 2 minutes. Lower the heat and simmer for 5 minutes. Finally, add the parsley.

2. At the same time, make the béchamel. Put the milk, the butter and the whipping cream into a wok. Put it on the fire and stir with a whisk until the milk is warm and the butter is melted. In a bowl, add the nutmeg, the eggs, the broth, the salt, the pepper, the milk, the dissolved flour and mix with the whisk. When the milk is well warmed, add the contents of the bowl and stir over high heat with a whisk, until the mixture starts to thicken. Remove from the heat and add the halloumi.

3. Boil the spaghetti in salted water following the instructions on the package. When they are ready, add 50 gr. butter and stir.

4. Mix the spaghetti with 1/3 of the béchamel and place a portion of spaghetti at the base of the pan. Place half the minced meat on the spaghetti layer. Repeat the process with the remaining spaghetti and the rest of the minced meat. At the end, spread another layer of béchamel. Sprinkle the surface with a little grated halloumi and toast. Bake in a preheated oven at 180 ° C  for 30 minutes. Let the spaghetti cool for a while and then serve.