Pastitsio Bunny Chow

Ingredients

For the Pastitsio Filling adapted from Chef Michele Ragussis:

• ¾ cup diced onion
• 3 garlic cloves, chopped
• 1 bunch fresh parsley, roughly chopped
• 2 pounds ground beef
• 1 6-ounce can tomato paste

To Assemble:

• 4 large sour-dough bread rolls, about 8-ounces, 5 1/2 inches in diameter (for bread bowls)
• 1 batch turmeric béchamel (recipe below)

Instructions

1. 1
   Set the oven rack in the middle position. Preheat the oven to 350°F.
2. 2
   In a large sauté pan over medium heat, sauté the onion, garlic, and parsley until translucent. Add the ground beef and sauté until browned.
3. 3
   Drain most of the rendered fat from the meat. Add the tomato paste mixed with a little water. Cook the mixture for about ten minutes until you have a thick meat sauce. Reserve.
4. 4
   Prepare the bread bowls. Using a sharp paring knife, cut a 3-inch lid from the top of the rolls, remove, and reserve. Using your fingers or a spoon, remove the soft crumb from inside the bread bowl, making sure to leave the sides intact.
5. 5
   Divide the meat filling among the bread bowls. Top each bread bowl with 2 to 3 tablespoons of turmeric béchamel and bake about 20 minutes or until the béchamel is slightly puffed and golden. Serve immediately with the bread lid ajar on top of the mixture and extra béchamel on the side.