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Home Ground Beef Recipes / Beef Mince Recipes

Egyptian Cheesy Macarona

Egyptian Macarona
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This Egyptian pasta bake, known simply as macarona, is a staple comfort food in many Arab homes. While relatively simple (no spice beyond salt and pepper, no cheese, and no herbs), the recipe delivered much more flavour than anticipated. I put that down to the tomato paste. If I had one complaint, it would be just how addictive this macarona is and not suitable for dieters. If I had two complaints, it would be the number of pots I had to wash, one for each component, and then the oven dish itself once the pasta was polished.

Egyptian Macarona

Egyptian Cheesy Macarona

Gretel ShawGretel Shaw
This Egyptian cheesy macarona is a staple in Arab homes. It's a tasty comfort food that's very similar to your favorite baked pasta.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Egyptian
Servings 6 people
Calories 452 kcal

Ingredients
 
 

  •  
    400 grams pasta
  • Raw meat mince450 grams ground beef
  • Spoon with tomato paste isolated on white background4 tablespoons tomato paste
  • decanter of milk1 litre milk
  • Pile of flour isolated on white background½ cup flour
  • bowl of fresh chicken broth2 cubes chicken stock (chicken broth or chicken bouillon)
  • fresh butter pieces½ cup butter
  • Ripe yellow onion on a white background1 medium yellow onion - diced
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper
  • chicken egg1 medium egg

Instructions
 

Bechamel Sauce Instructions

  • In a pan, melt butter, add flour and stock cubes and stir for a couple of minutes. Add the room-temperature milk gradually, one cup at a time, stirring vigorously as the sauce will thicken, plus one more cup of water.
  • When it is bubbly and coats the back of a spoon, turn off the heat and set it aside until needed.

Beef Mince Instructions

  • Cook the beef by sauteing with the diced onion until browned. When it is done, add 2 tablespoons of tomato paste, a scant teaspoon of salt and pepper and stir to combine.
  • Cook pasta according to package directionsa and drain completely. Put 2 tablespoons of tomato paste to the pasta and about half a cup of the bechamel sauce; combine well.
  • In a 9×13 oven dish, spread about 1 cup of the bechamel sauce evenly top with half the pasta, then spread the meat mixture. Add the remaining half of the pasta and level. Crack an egg over the remaining bechamel sauce and combine well. Pour the bechamel over the pasta and spread evenly.
  • The dish can be covered and refrigerated at this stage, or it can be baked off immediately. Bake in 350 degrees Fahrenheit preheated oven for about 45 minutes or until golden brown.
  • Let it cool slightly before serving.

Nutrition

Calories: 452kcalCarbohydrates: 24gProtein: 24gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 137mgSodium: 1036mgPotassium: 862mgFiber: 2gSugar: 13gVitamin A: 1244IUVitamin C: 8mgCalcium: 250mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: pasta
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