Cypriot Lasagne (Pastitsio)

Pastitsio derives its name from the Italian "pasticcio," meaning a pie or mess, reflecting the layered nature of the dish.

While similar to the Greek version, Cypriot pastitsio developed distinct characteristics through the incorporation of local ingredients, particularly anari cheese, a whey cheese unique to the island. The dish exemplifies the resourcefulness of Cypriot cuisine, traditionally serving as a way to extend modest amounts of meat with pasta and bechamel sauce. Historical records suggest layered pasta dishes appeared on the island during the Venetian period, though the modern form solidified in the early twentieth century.

The addition of cinnamon to the meat sauce reveals Byzantine and Levantine influences that permeated Cypriot cooking. Today, pastitsio remains a fixture at Easter celebrations, christenings, and family Sunday lunches, with each household guarding slight variations in their bechamel technique. The use of mezzani pasta - thick, hollow tubes - is essential for capturing the rich sauces between layers. ■

See the full recipe for Cypriot Lasagne (Pastitsio)