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Sephardic Pasta & Meat Bake Rodesli-style

Makaron reynado de karne

About the Recipe

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.


• 3 tbsp olive oil, plus more for brushing

• 6 scallions (spring onions), finely sliced

• 1lb (500g) ground (minced) beef

• 1 tbsp tomato paste

• ½ cup plum tomatoes, peeled, seeded and finely chopped (or canned)

• ½ tsp Greek dried oregano

• 1 cup hot water

• salt and ground black pepper, to taste

• 3 tbsp flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, roughly chopped

• 14oz (400g) penne or rigatoni

• 9 eggs, beaten

• ½ cup hot chicken stock

Brush a 9in x 13in (23cm x 33cm) baking dish lightly with olive oil.


1. In a large heavy saucepan, heat 3 tbsp of oil over a medium-high heat, add the scallions and cook until softened.

2. Add the ground beef, stirring frequently to break up any lumps, and cook until the meat browns, about 10 minutes. If necessary lower the heat to prevent scorching.

3. Add the tomato paste, tomatoes, oregano and one cup hot water. Season with salt and pepper. Bring to a boil. Cover with a lid, then turn the heat to medium-low and let simmer for about 30 minutes or until the liquid has reduced but is still moist.

4. Taste and adjust the seasoning. Toss in the parsley and dill and transfer to a large bowl.

5. Cook the pasta in a large pot of boiling salted water according to package instructions, until just tender but retaining some bite. Drain and set aside.

6. Preheat the oven to 400°F (200°C) and heat the oiled dish in the oven for 5 minutes.

7. Stir into the cooked pasta the meat sauce and pour in the beaten eggs. Mix well. (I add a little less cooked pasta to keep the ratio of meat and pasta balanced).

8. Remove the heated dish from the oven, pour the mixture into it evenly distributing the meat and pasta mixture, smoothing the top of the surface.

9. Bake 30 minutes or until a golden crust forms on the top. Switch off the oven. Pour the ½ cup of hot chicken stock over the baked pasta and return to the still warm oven until the stock has been absorbed.

10. Cut into squares and serve hot or at room temperature.

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