In her book The Sephardic Kosher Kitchen, Suzy David calls this same dish mussaka de macarons. In the cookbook from Temple Or Ve Shalom in Atlanta, Georgia, it is named maccaron reinado. Keeping with the spirit of a classic moussaka, a layer of sautéed eggplant slices can be added. Simply fry the slices in oil or bake them in the oven until soft, and then arrange them on top of the meat layer. In traditional Greek cooking, this dish is known as pastitsio. This version comes from a Sephardic menu in Le feste ebraiche.
Bring a large pot filled with salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes or according to package directions. Drain well and set aside in a bowl.
Spread half of the pasta in the bottom of the prepared dish and top with all of the meat mixture. Arrange the remaining pasta over the top. Drizzle the remaining
© 2000 Joyce Goldstein. All rights reserved.