Cyprus Passion

Makaronia tou fournou (oven baked macaroni) is a pasta based dish with pork mince meat in the middle and béchamel on top. It is one of the most famous Cypriot dish in the island as it is always present at family party, weddings and christenings!

  • Ingredients needed to cook 'Makaronia tou Fournou'

    1kg ground pork

  • 2 large onions chopped finely
  • 1 cup of tomato juice (fresh or canned will do)
  • 1 cup of fresh parsley
  • ¼ cup of olive oil
  • ½ cup of water
  • ½ cup of white wine
  • Dried Mint
  • Salt
  • Pepper
  • A pinch of cinnamon
  • Makaronia tou fournou (cypriot oven bake makaroni)

    For the béchamel:

  • ½ cup of grated halloumi
  • 3 cups of full fat milk
  • 1 cup of thick cream (fresh cream)
  • 5 tablespoons of flour
  • 3 eggs beaten
  • ½ cup of water
  • 1 tablespoon of unsalted butter
  • For the pasta:
  • Pasta- penne 500gr
  • 1 piece of chicken stock
  • ½ of halloumi, grated
  • Instructions:

    You will additionally need: **

    ¾ of a cup Dried Halloumi grated or dried anari grated and some dried mint
    Cinammon (1 tablespoon) A deep baking dish to make this recipe as the pasta, ground pork and béchamel are assembled in layers

    Preparation of the pasta:

    Place the pasta and chicken stock in plenty of boiling water and let it cook. Once cooked drain the pasta and
    set aside.
    Pour a few drops of olive oil in the bottom of a baking dish and evenly spread ¾ of the pasta. Spread the grated halloumi in the pasta you placed in the baking dish.

    Preparation of the ground pork mixture:

    Chop the onions finely and sauté them in a pot using a bit of olive oil. Once the onions become translucent add the minced meat with the water and let it cook for about 20 minutes. When almost all the water is absorbed add the tomato juice. At this point add the parsley, dried mint, salt, pepper and cinnamon to taste.
    Pour the mixture evenly on top of the pasta in the banking dish.
    Then place the pasta we left behind on top of the ground pork mixture.
    You have already put together 3 of the 4 layers this recipe entails to complete your dish

    Preparation of the béchamel:

    Place all the ingredients needed for the béchamel (except the halloumi) in a pot and stir well with a whisk. When there are no crumbs in the mixture left, place the pot on medium fire and keep stirring until the cream has thickened. Once thickened add the grated halloumi in the bechamel and stir for another two minutes.
    Pour the béchamel in the baking dish.
    **Mix the dried mint in your dried grated halloumi or the grated anari and sprinkle evenly on top of the béchamel. In the case you cannot easily find dried halloumi or anari you, skip the dried mint also and replace with cinnamon. So once you pour the béchamel in the baking dish you can sprinkle some cinnamon (about 1 tablespoon) evenly over the cream and you are done!
    Bake at 180C for 35-40 minutes in a pre-heated fan forced oven.
    Let it cool down a bit before serving

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