• In a saucepan, bring water to a boil and add salt. Cook the pasta al dente according to the package instructions, for about 10 minutes, as it be cooked later on. Remove from the heat, drain, and mix with a tablespoon of olive oil.
• Heat the olive oil in a sautéing pan and sauté the onion until translucent. Add the ground meat and sauté for a few minutes. While mixing, add salt, pepper, cinnamon and tomatoes and cook over moderate heat for about 15 minutes. Remove from the heat and mix in parsley. When the bechamel is ready, mix in 2 heaped tablespoons.

BECHAMEL SAUCE

• Before starting, heat the milk Also beat the eggs and set aside.
• In a saucepan heat the olive oil and add the flour, salt and nutmeg and stirthoroughly using a whisk, until it starts to slightly brown
• Remove the pot from the heat and add the warm milk, stirring constantly, until the sauce is thick and creamy  (Be careful as the hot milk may overflow).
• Add the eggs a little at a time, stirring until it is incorporated and graduallyall is added.
• Remove from the heat and mix in the grated cheese.
• Cover with cling film until ready to use.

PREPARE DISH TO BAKE

• Beat the egg white, reserved from the Béchamel sauce, and mix with the pasta as well as a few tablespoons of grated halloumi or anari and crumbled mint.
• In a baking tin (35 x 30 cm - 13.8 x 11.8 inches) layer half pasta. Put the ground meat on top and add the remaining pasta on top.
• Cover pasta with the Béchamel sauce and sprinkle with some grated halloumi and some cinnamon on top.
• Bake in a preheated oven to 180°C / 350°F, for about 45 minutes to 1 hour or until golden on top.