Egyptian cuisine
Macaroni ingredients:
- 2 lbs of ground beef.
- 1 large onion, finely chopped.
- 2 tbsp of vegetable oil.
- 1 tsp of allspice.
- 1 tsp black pepper.
- ½ tsp each of cinnamon.
- 1½ salt.
- large package of penne macaroni
Béchamel sauce ingredients:
- 4 cups of cold milk.
- 4 tbsp of flour.
- 1 egg, whisked.
- 3 tbsp of butter.
- 1 cup cheddar cheese, grated.
- ½ cup Parmesan cheese, grated.
Directions:
- Start by boiling the pasta until it’s just cooked. Drain.
- In a pan, sauté the chopped onion until soft.
- Add the ground meat. Cook thoroughly, breaking it up so you don’t end up with any large clumps.
- Season with the allspice, pepper, cinnamon and salt.
- Coat the bottom of a large baking dish with butter.
- Make an even layer of half of the cooked pasta in the bottom of the baking dish.
- Add all of the cooked meat on top of pasta, spreading it out to make an even layer.
- On top of the meat, add another layer of pasta using the remaining half.
- Set this aside while you make the Béchamel sauce.
- In a saucepan, melt the butter on a medium heat.
- Add the flour and stir constantly, letting it cook for about a minute and turn golden.
- Add the cold milk and, stirring constantly until boil and smooth.
- Add salt and pepper and bring to a boil, stirring constantly.
- When it boils, cook for a couple of minutes, then remove from heat.
- Add the cheese; stirring constantly until melt.
- Add the egg, and whisk until smooth.
- Pour the Béchamel all over the top of the pasta.
- Spread it to even it out, making sure to cover the pasta entirely. Set it aside for a few minutes to let it cool and set a bit.
- Bake the pasta baking dish in a hot oven (450 degrees) until the top of the Béchamel is golden browns; it takes about 30 minutes.