Makaronia tou fournou (Cypriot pasta bake) with salad

What is in the dish

The standard portion, before the app adjusts it to your calories.

How to make it

Serve makaronia tou fournou. Serve with salad and lemon.

The recipe for the whole pot: Makaronia tou fournou (Cypriot pasta bake)

8 servings · 120 minutes

• Thick hollow macaroni, boiled1 packet, 500 g (uncooked) · 1100 g
• Minced pork650 g
• Onion, finely chopped1 small · 100 g
• Olive oil2 tablespoons · 28 g
• Parsley½ bunch, finely chopped · 25 g
• Grated halloumi1¼ cups · 150 g
• Milk 1.5% fat (for the béchamel)1 litre · 1030 g
• Flour8 tablespoons · 80 g
• Butter3 tablespoons · 45 g
• Eggs2 · 100 g
• Salt⅓ teaspoon · 2 g

Seasoning: dried mint (3–4 tablespoons), cinnamon, pepper

1. Boil the macaroni in salted water for 8–10 minutes, so it stays a little firm, and drain.
2. Sauté the onion in the oil for 3 minutes. Add the mince, the cinnamon and the pepper and cook for 8–10 minutes, until browned. Add the parsley at the end.
3. Béchamel: melt the butter, add the flour and stir for 1 minute. Slowly add the hot milk, whisking, until it thickens. Off the heat, add the eggs, the salt and 4 tablespoons of the halloumi.
4. Sprinkle a little halloumi over an oiled baking tin. Layer half the macaroni, the mince and the rest of the macaroni, and sprinkle with halloumi.
5. Pour the béchamel over the top and add the rest of the halloumi, with a little dried mint.
6. Bake at 180°C for 45 minutes, until golden. Leave for 10 minutes before cutting.

A lighter béchamel than the source (milk 1.5%, less butter and flour). Baking: −8% weight (estimate, as for pastitsio).

This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 30: Makarónia tou foúrnou · Flavours of Cyprus, Cyprus Tourism Organisation, 2015 · kopiaste.org (Ivy Liacopoulou): Makaronia tou Fournou