1 large lemon
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon ground pepper
2 large garlic cloves
1/2 teaspoon salt
2 chicken breast halves with skin and bones
1 tablespoon olive oil
1/2 cup plain yogurt
lemon, oregano, chicken

For béchamel sauce
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
3 cups milk, heated just to boiling
2 large eggs
2 tablespoons chopped fresh dill
1/8 teaspoon freshly grated nutmeg

3/4 pound penne (quill-shaped pasta)
chopped meat from 2 lamb shanks (about 2 cups), reserved from braised lamb
1 cup braising liquid reserved from braised lamb
1/2 cup grated Kefalotyri* or Parmesan cheese (about 2 ounces)


*available at Middle Eastern markets and some specialty foods shops

pastitsio, ,

1 3/4 cups sugar
2/3 cups water
2 cinnamon sticks, broken in half
1 teaspoon grated orange peel
1/2 cup semolina flour*
3 cups whole milk
11 tablespoons (about) unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract

10 fresh phyllo pastry sheets or frozen, thawed

*Available at specialty foods stores, Italian markets and some supermarkets.

phyllo, custard, pie