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  • Stella Hanan Cohen

Sephardic Pasta & Meat Bake Rodesli-style

Makaron reynado de karne

The cuisine of Rhodes Island, the largest of the Dodecanese islands, had a myriad of culinary influences that enriched its gastronomy including that of the Italians who occupied the island for decades from 1912.

Makaron reynado is an appetizing version of the Greek pastitio bake and possibly derived elements from the Italian pasta bolognese.

Pasta is combined with a delicious meat sauce and baked with eggs with a crunchy golden crust.

This popular Rodesli comfort food is perfect for a cosy weeknight dinner with a tangy green salad. Left overs are wonderful for kids school lunches.

Buen provecho, or as we say in ladino, kome kon gana.

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