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Macarona Béchamel (Egyptian beef & pasta)Macarona Béchamel

Egyptian beef & pasta in béchamel sauce

Cook pasta according to package directions; drain and set aside. In a skillet, sauté chopped onion over medium-high heat in a small amount of olive oil until soft. Add minced garlic; stir and sauté another two minutes. Add ground beef to skillet; season with salt and black pepper. Cook until browned, stirring frequently. Drain beef mixture and return to skillet. Add parsley, thyme and cinnamon. Stir in tomato sauce; simmer over low heat for about ten minutes. Remove skillet from heat and allow mixture to cool. Once cooled, stir in beaten egg. Set aside.


In a bowl, combine half of the cooked pasta and half the béchamel sauce. Place mixture in a greased 9×13 baking dish. Spoon meat over pasta mixture; sprinkle parmesan cheese on top. Add remaining pasta; pour remaining béchamel sauce on top. Bake at 400-degrees F for about forty-five to sixty minutes, or until top is golden in color. Cut into squares and serve.


*Macarona Béchamel image (C) Alnokta (2007). Released into the public domain by author and copyright holder.


Related Link:

Food Fare Culinary Collection: Arabic Cookery


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