Egyptian Creamy Baked Pasta, known as Macarona Bechamel, is a beloved dish in many Egyptian households. This dish features layers of macaroni, savory ground meat, and a rich béchamel sauce, all baked to golden perfection. It’s a delightful representation of how Egyptian cuisine beautifully combines Mediterranean and Middle Eastern influences.
This pasta dish can be found gracing the tables of festive gatherings and cozy family dinners alike. The combination of creamy sauce and tender pasta with the seasoned meat filling makes it an unforgettable treat. Whether you’re familiar with Macarona Bechamel or trying it for the first time, this recipe promises to deliver authentic flavors with a comforting twist.
Ingredients
- 1 small spoon of butter (or ghee)
- 1 small onion, minced
- 2 garlic cloves, minced
- 500 gm ground meat
- 2 tomatoes, peeled and minced
- 1 tbsp tomato sauce
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/4 tsp seven spice mix (optional)
- 500 gm macaroni
- 4 tsp butter (or ghee)
- 3 tsp oil
- 4 tsp flour
- 1.5 liters of milk (room temperature)
- 1 tsp creamy cheese (cheddar or cream flavored)
- 1 tbsp salt
- 1 cube of chicken stock
- Black or white pepper (to taste)
Preparation
- In a pot, heat 1 small spoon of butter, then add the minced onion and stir well.
- Add the minced garlic cloves, stirring until the onion and garlic change color.
- Add 500 gm of ground meat, cooking until it browns. Then, add the minced tomatoes and 1 tbsp of tomato sauce, stirring well.
- Season with 1 tbsp of salt, 1/2 tsp of black pepper, and optionally 1/4 tsp of seven spice mix. Cover and cook on low heat for 5 minutes.
- Boil water with 1 tsp of salt and cook 500 gm of macaroni for 8 minutes. Drain and set aside.
- In another pot, melt 4 tsp of butter with 3 tsp of oil. Stir in 4 tsp of flour, cooking on medium heat for 2 minutes.
- Gradually add 1.5 liters of room-temperature milk, stirring continuously to avoid lumps. Add 1 tsp of creamy cheese, 1 tbsp of salt, black or white pepper, and 1 cube of chicken stock.
- Continue stirring until the béchamel sauce is creamy but not too thick.
- Mix half of the béchamel sauce with the boiled macaroni.
- In a baking dish (25×30 cm with high edges), spread a layer of béchamel sauce, followed by half of the macaroni.
- Spread the cooked ground meat over the macaroni, then layer the remaining macaroni on top.
- Pour the remaining béchamel sauce over the top, ensuring an even distribution.
- Optional: Add a mixture of whipped eggs or cheese for a golden crust.
- Bake in a pre-heated oven at 180 degrees Celsius for about 5 minutes, or until the top is golden.
Did you know?
Macarona Bechamel is sometimes affectionately called the Egyptian version of Greek Pastitsio. Both dishes share a common Mediterranean heritage but are distinct in their flavor profiles. In Egypt, adding seven spice mix can give the meat filling a unique and aromatic edge, while the choicest blend of butter and ghee enriches the béchamel sauce.
Historically, pasta dishes like this became popular in Egypt during Ottoman rule, incorporating influences from various regions. The layering technique, similar to Italian lasagna and Greek pastitsio, showcases the adaptability and fusion of different cuisines. Using ghee, a staple in Middle Eastern cooking, instead of butter, can lend a deeper flavor, making this dish a true testament to the blend of eastern and western culinary traditions.
Additionally, the trick to a perfect Macarona Bechamel is balancing the béchamel sauce’s texture. It should be creamy enough to coat the pasta but sturdy enough to hold the layers together when sliced. This dish not only warms the dinner table but also carries a piece of Egypt’s rich culinary history with every bite.
