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![]() | This article was nominated for merging with Talk:Fırında makarna on 17 December 2021. The result of the discussion ( permanent link) was to merge. |
Is the cheese mixed with the meat or the noodles to bind them together? -- Gbleem 16:01, 2 September 2006 (UTC)
A recent edit claims that pastitsio sometimes has custard and béchamel. I don't think I've ever encountered it, and it seems peculiar on its face: two white sauces, one on top of the other? Do you have any sources for this? Cookbooks? -- Macrakis 21:56, 2 September 2006 (UTC)
NOOO! LOL! It's just the same cream used on the top layer of it. The cream you buy at your local store. I think it's light cream.(unsigned edit by
User:71.172.62.151 2007-04-27T20:08:53)
It is not custard - most probably the souce looks yellow because cheese, or spices or egg yolk might have been added to the sauce for the top layer. However I have looked up "custard" and you get savoury custards as well, so maybe you need to define custard. 12.39 11 Sept 2008 —Preceding unsigned comment added by 92.40.34.111 ( talk) 11:41, 11 September 2008 (UTC)
This says “Pastitsio takes its name from the
Italian pasticcio”;
but
Pastiche says “ pastiche is the French version of the greco-Roman dish
pastitsio or pasticcio”.
So isn’t it the other way around?
Moonraker12 (
talk)
22:20, 11 July 2009 (UTC)
-Please excuse my hamhanded interruption, I'm not familiar with wiki etiquette but the Turkish name was written in the wrong order so I changed it. "Fırında" means "in the oven" and "makarna" means "macaroni" but because Turkish is a suffix only language with person-noun-verb syntax, the "fırında makarna" is the name of the dish while "makarna fırında" means "macaroni (is) in the oven"
I saw the article mentioning adding cinnamon as "typically Greek", but I don't remember ever having seen pastitsio with cinnamon. However, I do remember having eaten some foods with cinnamon in the Peloponnese, which is but a specific area of Greece.
To make sure I don't just remember wrong, I searched three very representative cookbooks:
1. Nik. Tselementes, "Ta Kathimerina A'", editions H. Maniatea
2. Chrysa Paradeisi, "Megali Mageiriki - Zaxaroplastiki", editions Foibos
3. Vefa Aleksiadou, "Elliniki Kouzina - Mageiriki", editions Vefa Aleksiadou
1 and 3 suggest nutmeg, but there is no mention of cinnamon anywhere.
Aiviv ( talk) 12:11, 27 August 2009 (UTC)
Pastitsio and Pasticho derive from the same greek word (παστίτσιο). I don't see much difference between the two. -- beefyt ( talk) 05:07, 9 March 2011 (UTC)
References
The article says
bucatini, which are like thick long spaghetti with a small hole down the middle; but the picture shows some kind of pasta corta, maybe
rigatoni, as would be more usual for any pasta al forno type of dish. Is there a good source for the use of bucatini in this dish?
Justlettersandnumbers (
talk)
17:35, 30 April 2011 (UTC)
Fırında makarna is the Turkish version of pastitsio. Like other variants mentioned in this article, it is very similar. Moreover, the name fırında makarna is not used in English. -- Macrakis ( talk) 16:02, 17 November 2021 (UTC)
if a dish has to be added in this article, it should at least contain either the same ingredients (bechamel and pasta) or a similar name (like Albanian pastice). Random oven pasta dishes with no etymological similarity are no relevant to this article — Preceding unsigned comment added by Snachtbogen ( talk • contribs) 20:31, 27 March 2022 (UTC)
if Firinda Makarna should be merged to a specific article, that should be either the one about Pasta al Forno, or the one about pasta in general. Pastitsio is something very specific, etymologically, or by ingredients
Firinda Makarna should have its own article, as there is nothing indicating that the specific dish is a "Turkish version of Pastitsio". it doesn't have Bechamel, etymologically it's irrelevant to Pastitsio, and no specific source presented here supports any common roots of these two dishes, so that Firinda Makarna can be considered a "Turkish version of Pastitsio" — Preceding unsigned comment added by Snachtbogen ( talk • contribs) 20:57, 27 March 2022 (UTC)
There is no information and resources about fırında makarna. All deleted. For this reason, I re-added the article with the sources. Samizambak ( talk) 15:27, 2 May 2022 (UTC)
Maybe my comment was not clear, so I repeat it: the same is valid for Turks, which are not only present in Turkey (Greece for example). Therefore, either one write "Turks and turkish cypriots", or "Turkey and north Cyprus". Feel free to use one of the two versions. Alex2006 ( talk) 08:18, 20 June 2022 (UTC)
I've just edited the infobox where, instead of the name of the creator of the modern and globally known version of this dish, misinformation about the type of cuisine had been entered. Additionally, the two references cited for this were irrelevant (one was a recipe from Ferrara (Italy), and the other was a recipe for a Venetian dish from Kythira, an Ionian island colonized by the Venetians for centuries). -- Ekaterina Colclough ( talk) Ekaterina Colclough ( talk) 13:56, 18 November 2022 (UTC)
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||
|
![]() | This article was nominated for merging with Talk:Fırında makarna on 17 December 2021. The result of the discussion ( permanent link) was to merge. |
Is the cheese mixed with the meat or the noodles to bind them together? -- Gbleem 16:01, 2 September 2006 (UTC)
A recent edit claims that pastitsio sometimes has custard and béchamel. I don't think I've ever encountered it, and it seems peculiar on its face: two white sauces, one on top of the other? Do you have any sources for this? Cookbooks? -- Macrakis 21:56, 2 September 2006 (UTC)
NOOO! LOL! It's just the same cream used on the top layer of it. The cream you buy at your local store. I think it's light cream.(unsigned edit by
User:71.172.62.151 2007-04-27T20:08:53)
It is not custard - most probably the souce looks yellow because cheese, or spices or egg yolk might have been added to the sauce for the top layer. However I have looked up "custard" and you get savoury custards as well, so maybe you need to define custard. 12.39 11 Sept 2008 —Preceding unsigned comment added by 92.40.34.111 ( talk) 11:41, 11 September 2008 (UTC)
This says “Pastitsio takes its name from the
Italian pasticcio”;
but
Pastiche says “ pastiche is the French version of the greco-Roman dish
pastitsio or pasticcio”.
So isn’t it the other way around?
Moonraker12 (
talk)
22:20, 11 July 2009 (UTC)
-Please excuse my hamhanded interruption, I'm not familiar with wiki etiquette but the Turkish name was written in the wrong order so I changed it. "Fırında" means "in the oven" and "makarna" means "macaroni" but because Turkish is a suffix only language with person-noun-verb syntax, the "fırında makarna" is the name of the dish while "makarna fırında" means "macaroni (is) in the oven"
I saw the article mentioning adding cinnamon as "typically Greek", but I don't remember ever having seen pastitsio with cinnamon. However, I do remember having eaten some foods with cinnamon in the Peloponnese, which is but a specific area of Greece.
To make sure I don't just remember wrong, I searched three very representative cookbooks:
1. Nik. Tselementes, "Ta Kathimerina A'", editions H. Maniatea
2. Chrysa Paradeisi, "Megali Mageiriki - Zaxaroplastiki", editions Foibos
3. Vefa Aleksiadou, "Elliniki Kouzina - Mageiriki", editions Vefa Aleksiadou
1 and 3 suggest nutmeg, but there is no mention of cinnamon anywhere.
Aiviv ( talk) 12:11, 27 August 2009 (UTC)
Pastitsio and Pasticho derive from the same greek word (παστίτσιο). I don't see much difference between the two. -- beefyt ( talk) 05:07, 9 March 2011 (UTC)
References
The article says
bucatini, which are like thick long spaghetti with a small hole down the middle; but the picture shows some kind of pasta corta, maybe
rigatoni, as would be more usual for any pasta al forno type of dish. Is there a good source for the use of bucatini in this dish?
Justlettersandnumbers (
talk)
17:35, 30 April 2011 (UTC)
Fırında makarna is the Turkish version of pastitsio. Like other variants mentioned in this article, it is very similar. Moreover, the name fırında makarna is not used in English. -- Macrakis ( talk) 16:02, 17 November 2021 (UTC)
if a dish has to be added in this article, it should at least contain either the same ingredients (bechamel and pasta) or a similar name (like Albanian pastice). Random oven pasta dishes with no etymological similarity are no relevant to this article — Preceding unsigned comment added by Snachtbogen ( talk • contribs) 20:31, 27 March 2022 (UTC)
if Firinda Makarna should be merged to a specific article, that should be either the one about Pasta al Forno, or the one about pasta in general. Pastitsio is something very specific, etymologically, or by ingredients
Firinda Makarna should have its own article, as there is nothing indicating that the specific dish is a "Turkish version of Pastitsio". it doesn't have Bechamel, etymologically it's irrelevant to Pastitsio, and no specific source presented here supports any common roots of these two dishes, so that Firinda Makarna can be considered a "Turkish version of Pastitsio" — Preceding unsigned comment added by Snachtbogen ( talk • contribs) 20:57, 27 March 2022 (UTC)
There is no information and resources about fırında makarna. All deleted. For this reason, I re-added the article with the sources. Samizambak ( talk) 15:27, 2 May 2022 (UTC)
Maybe my comment was not clear, so I repeat it: the same is valid for Turks, which are not only present in Turkey (Greece for example). Therefore, either one write "Turks and turkish cypriots", or "Turkey and north Cyprus". Feel free to use one of the two versions. Alex2006 ( talk) 08:18, 20 June 2022 (UTC)
I've just edited the infobox where, instead of the name of the creator of the modern and globally known version of this dish, misinformation about the type of cuisine had been entered. Additionally, the two references cited for this were irrelevant (one was a recipe from Ferrara (Italy), and the other was a recipe for a Venetian dish from Kythira, an Ionian island colonized by the Venetians for centuries). -- Ekaterina Colclough ( talk) Ekaterina Colclough ( talk) 13:56, 18 November 2022 (UTC)