Recipe by GreekMuse
"A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better."
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1 (16 ounce) package
olive oil, divided
sweet yellow onion, grated
salt and ground black pepper to taste
shredded Mizithra cheese
shredded mozzarella cheese
My husband is from the Peloponesian region of Greece we liked the addition of the mozzerella cheese, but the sauce is missing approx ( to taste ) 8 whole cloves and a bayleaf....the only way my husband will eat it.
I am so sorry to be the first reviewer and not leave a rave review for this recipe. I do love Greek food and this was OK. Not spicy, almost bland. I found it interesting but it is too much cheese for me. Not sure how I could change it to something I would like better. Sorry.
I have not tried this recipe. I just know Greek food is ALL ABOUT SUBILITIES. Non or Half GREEK folks know that Greek Food is about having an Auntie or a YiaYia, who could bake or cook. I had a Papooli who could bake and cook. My YiaYia could Bake! Get it right people. You have to layer Greek Food. You have to work to get it right. It is not easy. Aunt Helen said it best... "You Have To Work to Make This Sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Meat Pasta (Makaronia me kima)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 516
** Calories from Fat: 197
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