Traditional Greek Pastichio
Bechamel Sauce
  1. In a skillet, brown meat until cooked. Add chopped onion to meat and cook until translucent. Add tomato paste, spices, and wine. Simmer for 1/2 hour, put to the side.
  2. In a separate pan, melt butter, add flour and whisk.
  3. Add milk and heat up, stirring often to prevent sticking.
  4. In a separate bowl, add eggs and reserved milk and whisk. Set aside. After the milk, flour, and butter mixture has boiled and thickens, temper egg mixture by slowly adding the warmed milk to the eggs.
  5. After eggs are tempered, add them to the pot and mix thoroughly. Add salt, pepper, and haloumi. Mix until combined.
  6. Add a ladel of beschamel to the cooked pasta and mix.
  7. In a large pyrex casserole dish, layer- 1/2 the pasta, all the meat, the rest of the pasta, and then add the beschamel on top. Place in a 350 degree oven for 45 minutes, or until you have a golden color on top of the entire casserole. Let sit for a half hour and serve.