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Friday, June 15, 2012

Egyptian Baked Macaroni Bechamel

It’s a common sight to see this in Egyptian table . Bon Appetit

Ingredients:

1 box penne pasta
1 lb ground beef
1 onion (chopped)
2 garlic cloves (minced)
2 cups blended tomato (i pulse it 2 times only)
1 egg (beaten)
1 dash parmesan cheese (optional)
8 cups milk (cold)(I use 4 milk/4 water)
6 tbsps butter/oil
6 tbsps flour
1 tsp nutmeg (optional)
1 beaten eggs + 1 for the surface
salt
black pepper

 Method:

Prepare pasta according to directions on the box. 2 Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat. Stir in the tomato and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Set aside.

 Method:

Prepare pasta according to directions on the box. 2 Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat. Stir in the tomato and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Set aside.

 TO ASSEMBLE THE DISH:

Mix half the bachamel mixture into the pasta. Put half the pasta covered with the sauce into a 9x13 baking pan. Now layer the entire meat mixture over the pasta. You can top with a sprinkling of Parmesan cheese if you like. Now add the rest of the Pasta to form the top layer. Finally, pour and spread the remaining bachamel sauce over the top of the last layer adding one or two beaten egg on the surface. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Enjoy!

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