Also known as Μακαρούνα του Πασά—the Pasha’s pasta—this is a rich lasagne type dish served with rich egg pasta layers, minced pork and beef, onions and cinnamon and the local myzithra, then covered in butter and baked.
Although made elsewhere, the dish is closely associated with Kos, which still has a small Turkish community. Here the pasta is kneaded before being rolled out, giving it a unique crispy texture. It’s traditionally made on the last day of carnival.
Image by toposmas