You may also like
Categories:
olive oil onion garlic ground lamb tomatoes sugar ground cinnamon ground nutmeg ground cloves salt ground black pepper noodles macaroni eggs Greek yogurt feta cheese crumbles salt ground black pepper Parmesan cheese
Viewed: 34 - Published at: 5 years agoIngredients
- olive oil
- 1 onion finely diced
- 2 garlic cloves diced
- 1 3/8 pounds ground lamb or veal
- 1 2/3 cups crushed tomatoes
- 1 tablespoon fresh mint diced
- 2 teaspoons sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- salt
- ground black pepper
- 5 15/16 cups noodles macaroni
- 2 eggs beaten
- 1 1/4 cups greek yogurt unflavored
- 4 cups feta cheese crumbles
- salt
- ground black pepper
- 6 3/8 tablespoons Parmesan cheese grated
Method
- In a large stock pot, heat up a drizzle of olive oil. Add the onion and saute until softened. Then add the garlic and do the same.
- Add the ground meat and stir until golden on all sides and well separated.
- Add the tomatoes, mint, sugar, cinnamon, nutmeg, cloves, and salt and pepper to taste. Bring to a boil. Lower the heat and simmer 20 minutes, stirring occasionally until the mixture starts to thicken.
- Preheat the oven to 200 degrees Celsius.
- Boil the macaroni noodles according to package directions. Drain and set aside.
- In a bowl, beat the eggs together with the Greek yogurt and feta cheese. Salt and pepper to taste but remember feta is usually pretty salty.
- Grease a baking dish.
- Pour the meat mixture into the baking dish. Top with the drained macaroni. Then finish with the Greek yogurt mixture. Sprinkle Parmesan cheese on top and bake for 40 minutes or until the top is golden.
- This dish is best when left to refrigerate for 1 day and served at room temperature.
