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2024 10 12 Creamy Egyptian Macaroni Bechamel

Egyptian Macaroni Bechamel

Egyptian Macaroni Bechamel is a comforting and creamy baked pasta dish layered with ground beef and bechamel sauce. It’s similar to Greek pastitsio or Italian lasagna and is a favorite in Egyptian households. Here’s how you can make this delicious dish:

Ingredients

For the Pasta Layer: - 500g (1 lb) penne or rigatoni pasta - Water for boiling - Salt for boiling - 2 tablespoons olive oil

For the Meat Layer: - 500g (1 lb) ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and black pepper, to taste - 1 teaspoon ground cinnamon - 1 teaspoon ground allspice - 2 tablespoons tomato paste - ¼ cup water

For the Béchamel Sauce: - 4 tablespoons butter - 4 tablespoons all-purpose flour - 4 cups whole milk - Salt and white pepper, to taste - A pinch of nutmeg

Additional Ingredients: - ½ cup grated Parmesan or Egyptian Rumi cheese (optional for topping) - 1 egg, lightly beaten

Instructions

  1. Cook the Pasta:
  2. Bring a large pot of water to a boil. Add salt and a drizzle of olive oil.

  3. Add the pasta and cook until al dente, following package instructions. Drain and set aside.

  4. Prepare the Meat Layer:

  5. In a large skillet, heat the olive oil over medium heat.
  6. Add the chopped onions and sauté until translucent.
  7. Add the minced garlic and cook for an additional minute.
  8. Add the ground beef and cook until browned. Break it up with a spoon to ensure even cooking.
  9. Season with salt, black pepper, cinnamon, and allspice.

  10. Stir in the tomato paste and water. Allow the mixture to simmer for about 10 minutes until a thick sauce forms. Set aside.

  11. Make the Béchamel Sauce:

  12. In a medium saucepan, melt the butter over medium heat.
  13. Add the flour, whisking continuously to form a smooth paste. Cook for about 1-2 minutes to eliminate the raw flour taste.
  14. Gradually add milk, continuing to whisk to prevent lumps.
  15. Bring the mixture to a gentle boil while continuously stirring. It should thicken to a creamy consistency.

  16. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.

  17. Assemble the Dish:

  18. Preheat the oven to 180°C (350°F).
  19. Grease a large baking dish with butter or olive oil.
  20. Mix ⅓ of the béchamel sauce with the drained pasta and add the beaten egg to this mixture. This helps the pasta stick together.
  21. Spread half of the pasta in the prepared baking dish.
  22. Layer all of the meat mixture over the pasta.
  23. Top with the remaining pasta.
  24. Pour the rest of the béchamel sauce evenly over the top.

  25. If using, sprinkle the grated Parmesan or Rumi cheese over the béchamel sauce.

  26. Bake:

  27. Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and bubbly.

  28. Serve:

  29. Allow the dish to cool slightly before cutting into slices. This helps it hold together when serving.

Prep Tips

  • Béchamel Consistency: Aim for a sauce that is thick enough to coat the back of a spoon. If it’s too thick, add more milk. If too thin, cook longer while stirring.
  • Flavor Boost: For additional depth, you can add a bay leaf while making the béchamel sauce and remove it before assembling the dish.
  • Cheese Option: While Parmesan or Rumi is recommended, you can use any similar hard cheese available.

Enjoy your homemade Egyptian Macaroni Bechamel, a savory blend of creamy, spiced goodness!