Best 3 Egyptian Macaroni Bechamel Recipes
Egyptian Macaroni Bechamel, a creamy and flavorful pasta dish, takes culinary cues from both its Mediterranean and Middle Eastern roots, blending rich flavors and textures to create a comforting and delectable meal. The magic of this dish lies in the velvety béchamel sauce, prepared with a harmonious balance of milk, butter, and flour, enveloping tender macaroni pasta. Seasoned with aromatic spices and enhanced with the goodness of minced meat and juicy vegetables, Egyptian Macaroni Bechamel is not only a culinary delight but also a testament to the rich tapestry of Egyptian cuisine.
Here are our top 3 tried and tested recipes!
MACARONI BECHAMEL (MACARONA BECHAMEL)
Macaroni bechamel is a popular Egyptian dish made with spicy ground beef between layers of penne with béchamel.
Provided by Nita Ragoonanan
Categories Main Course
Time 1h55m
Number Of Ingredients 18
Steps:
- Cook the pasta in a large amount of water until they are cooked but firm. Drain and set aside.
- Add the oil into a Dutch oven and heat it. Brown the onions until they are translucent.
- Add the beef, chili powder, thyme, salt and pepper and cook for five minutes.
- Add the tomato puree and cook over medium low heat for 10 minutes.
- In a non-stick pan, melt the butter.
- Add the flour and whisk for a few seconds until obtaining a smooth consistency.
- Add the milk, thyme and nutmeg and whisk continuously until it becomes a smooth, thick mixture.
- Season with salt and pepper. Remove from heat.
- Once the mixture is slightly warm, add the beaten egg and whisk quickly.
- Preheat the oven to 350°F (180˚C).
- Mix half the bechamel mixture in the pasta.
- Place half of the pasta covered with béchamel sauce in a baking dish.
- Spread the meat mixture over the pasta.
- Add the rest of the pasta to form the top layer.
- Pour and spread the remaining béchamel sauce on top of the last layer.
- Bake for 45 to 55 minutes or until the top is golden.
EGYPTIAN MACARONI BECHAMEL
This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are Penne (which is my favorite) angel hair, spaghetti or elbow macaroni. I have a glass dish that is 8x11 and I prefer to bake in this dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.
Provided by UmmIbrahim
Categories Egyptian
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare pasta according to directions on the box.
- 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, return to the stove and add the parsley, thyme, and cinnamon until combined.
- Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
- Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
- TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
- Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
- Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
- Quickly whisk in the beaten eggs. Remove from heat.
- TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.
- Put half the pasta covered with the sauce into a 9x13 baking dish.
- Now layer the entire meat mixture over the pasta. You can top with a sprinkling on 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.
- Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
- Enjoy!
Nutrition Facts : Calories 1486, Fat 75.4, SaturatedFat 36.9, Cholesterol 407.8, Sodium 899.8, Carbohydrate 129.2, Fiber 14.7, Sugar 3.8, Protein 74
EGYPTIAN MACARONI BECHAMEL
Steps:
- 1. Prepare pasta according to directions on the box.
- 2. Saute the onion in a little oil over med high heat until soft.
- 3. Add garlic and saute another 2 minutes.
- 4. Add the ground beef and brown.
- 5. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
- 6. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
- 7. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
- BECHAMEL SAUCE:
- 8. In a large saucepan over med-high heat, melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minutes.
- 9. Now whisk in the milk slowly, until all the milk has been added. Keep whisking, making sure there are no lumps in it.
- 10. Add the salt and white and black peppers to taste.
- 11. Whisk constantly until the milk is almost boiling, but not quite. Add in the thyme and nutmeg. The sauce should now be fairly thick.
- 12. Quickly whisk in the beaten eggs. Remove from heat.
- ASSEMBLY:
- 13. Mix half the bechamel mixture into the pasta.
- 14. Put half the pasta covered with the sauce into an 8x11 baking dish.
- 15. Now layer the entire meat mixture over the pasta. Top with a sprinkling of parmesan cheese.
- 16. Add the rest of the pasta to form the top layer.
- 17. Pour and spread the remaining bachamel sauce on top of the last layer.
- 18. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Use High-Quality Ingredients: The quality of your ingredients, especially the macaroni, bechamel sauce, and cheese, plays a significant role in the final dish. Choose high-quality ingredients for the best results.
- Cook the Macaroni Al Dente: Be careful not to overcook the macaroni. It should be cooked al dente to maintain its texture in the dish.
- Make a Smooth Bechamel Sauce: Ensure your bechamel sauce is smooth and creamy. Avoid lumps by continuously stirring the sauce while cooking.
- Use a Variety of Cheeses: Don't limit yourself to a single type of cheese. Experiment with different cheeses to create a unique and flavorful dish. A blend of mozzarella, cheddar, and Parmesan is a popular choice.
- Don't Skimp on the Butter: Butter adds richness and flavor to the dish. Use a generous amount of butter for a decadent and satisfying macaroni bechamel.
- Season Well: Don't forget to season the dish with salt, pepper, and other spices to enhance the flavors.
- Bake Until Golden Brown: Bake the macaroni bechamel until the top is golden brown. This adds a crispy texture and an appealing appearance to the dish.
Conclusion:
Egyptian macaroni bechamel is a delightful and versatile dish that can be enjoyed by people of all ages. With its creamy bechamel sauce, flavorful cheeses, and al dente macaroni, it's a comforting and satisfying meal. Whether you're making it for a family dinner or a special occasion, this dish is sure to impress.
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