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Egyptian Macarona Bechamel

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Egyptian Macarona Bechamel is a comforting and flavorful pasta dish featuring layers of tender pasta, seasoned ground meat, and a rich, creamy béchamel sauce. Often referred to as ‘Egyptian lasagna,’ it’s perfect for family dinners or gatherings.

Ingredients

  1. 500g penne or elbow macaroni (or any pasta shape you prefer)
    500g ground beef or lamb (or chicken or vegetarian substitute)
    2 tablespoons olive oil
    1 large onion, finely chopped
    2 cloves garlic, minced
    1 teaspoon ground cumin
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice (optional)
    1/2 teaspoon ground black pepper
    Salt, to taste
    1 can (400g) diced tomatoes
    4 cups milk (whole or dairy-free alternative)
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1/4 teaspoon ground nutmeg
    1 cup shredded mozzarella cheese (optional, for topping)
    1/2 cup grated Parmesan cheese (optional, for topping)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

  1. Prepare the meat filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the ground meat to the pan, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through.
  2. Season the meat: Stir in the cumin, cinnamon, allspice (if using), black pepper, and salt. Add the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to meld together. Set aside.
  3. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes until the mixture turns golden. Slowly add the milk, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes, or until the sauce thickens. Add the ground nutmeg and adjust seasoning with salt and pepper.
  4. Assemble the dish: Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the cooked pasta. Spread half of the meat mixture over the pasta. Pour half of the béchamel sauce over the meat and pasta. Repeat the layers, starting with the remaining pasta, followed by the remaining meat, and finishing with the remaining béchamel sauce. Top with shredded mozzarella and Parmesan cheese, if using.
  5. Bake the Macarona Bechamel: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
  6. Serve: Allow the dish to cool for a few minutes before slicing and serving. Enjoy!

Notes

  • Vegetarian version: Replace the ground meat with lentils, crumbled tofu, or a combination of sautéed vegetables like mushrooms, zucchini, and bell peppers.
  • Spicy version: Add chopped green chilies or a pinch of cayenne pepper to the meat filling for extra heat.
  • Cheese variations: Use feta, ricotta, or your favorite cheese combination.
  • To make it gluten-free, use gluten-free pasta and flour alternatives like rice flour or cornstarch for the béchamel sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheat leftovers in the oven or microwave until heated through.

Nutrition

Find it online: https://thefamilycooking.com/egyptian-macarona-bechamel/