Meliz Berg's Cypriot pasta bake (magarina firinda)

Name: Meliz Berg's Cypriot pasta bake (magarina firinda)
Total time: 90 min
Ingredients: 100g unsalted butter; 100g plain flour; 1.2 litres whole milk; 1 bay leaf; 150g halloumi, finely grated; ½ tsp coarse black pepper; 2 tbsp dried mint; 4 medium free-range eggs; 1 tsp sesame seeds; 2 tbsp sea salt; 500g long tubular pasta (we used bucatini, but Mezzani A or ziti work too – see Meliz’s know-how); 1 tsp dried mint; 3 tbsp olive oil; 750g beef mince; 1 tsp ground cinnamon; 1 tbsp dried mint; 3 onions, finely chopped; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 50g flatleaf parsley, finely chopped; Specialist kit; 34cm x 24cm deep roasting tray or dish

www.deliciousmagazine.co.uk

A pasta bake to top all pasta bakes. Once you've tried the halloumi béchamel and rich ragu in this Cypriot pasta dish, you'll never look back

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

100g unsalted butter
100g plain flour
1.2 litres whole milk
1 bay leaf
150g halloumi, finely grated
½ tsp coarse black pepper
2 tbsp dried mint
4 medium free-range eggs
1 tsp sesame seeds
2 tbsp sea salt
500g long tubular pasta (we used bucatini, but Mezzani A or ziti work too – see Meliz’s know-how)
1 tsp dried mint
3 tbsp olive oil
750g beef mince
1 tsp ground cinnamon
1 tbsp dried mint
3 onions, finely chopped
1 tsp fine sea salt
1 tsp freshly ground black pepper
50g flatleaf parsley, finely chopped
Specialist kit
34cm x 24cm deep roasting tray or dish