Hi all, I am wondering if anyone can help me find an "old" Pastitsio recipe. I had a hand-copied Pastitsio recipe from a circa-1960's Greek cook book (I recall it was paperback book-size with a wire binding). That recipe is now gone (an utter tragedy). Out of the dozens of Pastitsio recipes I have found, none seem to have "it" although many are close. Here is the definitive "clue" that seems to be missing: the "old" recipe called for the juice of fresh lemons and limes to be added to the lamb mixture at the end, after the fat had rendered out. The lamb mixture cooking process was also a long-time/low-heat affair... Thank you in advance, Noll
