Pastitsio and Greek Yogurt

[JonK]

I recently made a pastitsio recipe that called for Greek yogurt as part of the custard. Greek yogurt is not always the easiest thing to find around here (though it is available) so I substituted Danon whole milk yogurt, and things turned out just fine, quite tasty, in fact.

Of course, I got to thinking whether it would have been even better if I had used the genuine article and, whilst I was giving it thought, what are the differences between Mr. Danon's product and the Greek variety?

[phatch]

Less whey mostly. It's traditionally drained better meaning you're getting more milk solids. It should also have less or hopefully no additives, (gums stabilizers).
And I think it gets more fermentation for a tangier product.

[Mezzaluna]

I've made pastitzo for many years and have not seen a recipe that called for yogurt, just bechamel sauce. I learned from two generations of Greek home cooks. I guess they represented one region of Greece, though (Sparta). That could be a factor....

[OregonYeti]

Regarding Greek yogurt: it generally has a different mix of cultures than Dannon, and the result is a different flavor.

[shel]

Doesn't Dannon contain a fair amount of sugar?

scb

[phatch]

Not if you're buying plain yogurt as opposed to vanilla yogurt.

[Mezzaluna]

Shel, the sugar in plain Dannon is only the natural lactose (milk sugar). When I was almost carb-phobic, I wouldn't even eat that. Now that I'm watching blood sugar, I count it and enjoy it.

Still, on the topic: I'm curious to know if using yogurt in pastitzo is regional, a family preference, a new development, an old one I hadn't heard of, or what??

Where's Athenaeus?

[Chef_Matt]

Dannon seems to me more runny. Greek Yogurt is more I would say more solid and definatley more tangy. I personally really like Greek Yogurt.

[kuan]

Originally Posted by OregonYeti

Regarding Greek yogurt: it generally has a different mix of cultures than Dannon, and the result is a different flavor.

Different countries different culture?

[Mapiva]

I'm Greek and I've met lots of greeks from all different regions. I've never heard of using yogurt in a pastitsio before. Can you share the recipe please?

[JonK]

Glad to share the recipe.

1 tbsp olive oil
1 lb lean ground lamb
1 onion, chopped
2 cloves garlic, crushed
2 tbsp tomato paste
2 tbsp all-purpose flour
1 1/4 cups lamb stock (or substitute chicken stock)
2 large tomatoes, sliced
4 oz shaped pasta, such as elbows or fusilli, cooked al dente and drained
1 lb Greek yogurt
2 eggs, slightly beaten

Preheat oven to 375 degrees F (190 C). Heat oil in large frypan over medium high heat; add lamb and saute until the color is lost, breaking up the lamb with a spoon. Add the onion and garlic and saute until onion is tender, but not browned. Stir in tomato paste and flour, and cook for one minute, stirring. Stir in the stock. Season to taste with salt and pepper and simmer for 20 minutes over low heat, stirring ocassionally. Place the meat mixture in an oven proof dish, spreading evenly. Layer the sliced tomatoes over the lamb. Mix together yogurt and eggs; fold in pasta. Spread mixture over tomatoes. Bake for one hour or until top is nicely browned. Let cool slightly before serving.

After "The Pasta Cookbook", Jeni Wright, Hermes House

[MikeLM]

You can come close to the consistency - if not the flavor - of Greek yogurt by just draining it for several hours. I just put a paper towel in a strainer, add the yogurt, and set over a bowl for 3-4 hours or put in the fridge overnight.

Mike

[Mapiva]

Thanks for posting the recipe. This is not pastitsio. The word in Italian basically means "a big mess" and it usually describes pasta mixed with a lot of ingredients, any you may have left over.

In Greece however pastitsio is a very orderly dish made up of three basic layers, always in the same order:

1. A layer of noodles on the bottom. They are a specific thick thick hollow spaghetti labeled No. 2 in size I believe.

2. A layer of meat ragu on top of the noodles, made with tomatos, onions, ground beef (or ground lamb, but it's a little out of fashion nowadays to make it with lamb). Garlic is not usually used in the sauce.

3. Cover with a layer of real bechamel and bake.

The personal variations come in your recipes for each layer. For example, traditionally it's baked as is, but I like to add a sprinkling of parmesan and breadcrumbs on top. The noodles are usually boiled al dente and then added to the bottom of your pan, but I like to toss either with a little bit of the ragu, OR some butter, OR an egg white for fluffiness and not sticking together.