|Flour||8 Cup (128 tbs), sifted|
|Round steak||2 Pound, ground|
|Cold water||1 Cup (16 tbs)|
|Kefalotiri||1⁄2 Pound, grated|
|Chicken broth/Beef broth||1 Quart (Hot)|
|Boiling water||1 Cup (16 tbs), salted|
In a large bowl combine flour and salt.
Make a well in center and add eggs, one at a time, working each one in with hands to make a firm dough that is smooth enough to be rolled out.
It must not be sticky, so it may not be necessary to add the last egg.
Cover with towel to prevent dough from drying out and set aside.
Saute meat in butter until browned.
Season with salt and pepper and set aside.
Roll out portions of the dough very thinly on a lightly floured board and cut each portion into a rectangle 12x15X2 inches.
Sprinkle each sheet of dough with flour and keep covered with a towel to prevent drying.
Line a greased baking pan, 12X15 inches, with a sheet of the noodle dough.
Set aside another sheet for the top of the pie.
The top and bottom sheets of the pasta are not cooked, but the remaining sheets are cooked as follows: Have ready a large pot of boiling salted water and one of cold water.
Carefully take one layer of dough at a time and toss into the boiling water.
Boil for 2 to 3 minutes.
Remove and plunge into cold water.
Remove and squeeze out excess moisture.
Cover the uncooked layer of dough in the pan with ground meat and sprinkle with grated cheese.
Add each additional layer of cooked dough as it is ready.
Cover with layer of meat and sprinkle with cheese.
Continue until all layers of dough have been cooked and added to the pan.
Cover with the last, uncooked, layer of dough and score this in squares with a sharp knife.
Bake in a 300 degree oven for 1 hour.
After 30 minutes' baking time, slowly add the hot broth.
If the top crust gets too brown before cooking time is finished, cover with aluminum foil.