This creamy topping to many Greek dishes is truly an easy and flavorful sauce to make. Whenever you are looking to top a meat dish, you can never go wrong with bechamel sauce. It goes great on pastitsio, moussaka, and even greek stuffed apples. Not to mention, you can always add the spicy yet sweet topping, cinnamon, to liven up the flavor.
When I was introduced to Greek dishes roughly five years ago (this is Jane writing by the way), bechamel was my first love. Kenton made me his famous pastitsio recipe and immediately I thought, holy moly, what is this sauce on top? I was hooked. It was surprisingly perfect over ground beef, noodles and tomato sauce. How, I wondered. But I would come to find out that it didn’t stop there. This was a topping that could be found in most Greek stores in the instant form! This is how popular it was. Dish after dish, it never seemed to amaze me how perfect the taste was. If I could suggest trying something new, putting something on your bucket list and knocking it off, it would be topping a meal with bechamel sauce. For some Greek inspiration, try one of the recipes highlighted above. I hope you get as much enjoyment out of it as I do. καλή όρεξη!
- 1 quart milk (4 cups)
- ¼ cup butter
- 1 cup semolina
- salt to taste
- Melt butter in a deep pan on medium-high heat
- Add milk to pan and stir; add salt to taste
- Right before milk starts to boil, slowly add in semolina flour; stir frequently
- When sauce becomes thick, turn off heat and add over meal of your choice