Macarona Bechamel
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Macarona béchamel is Egypt's pasta bake, penne layered with a spiced minced meat sauce, covered in béchamel and baked until the top browns. The dish arrived through the same routes that carried béchamel across the Mediterranean, and Egypt made it its own. It is a close relative of Greek pastitsio and of the wider family of baked pasta dishes that runs around the Mediterranean rim, but the spicing is Egyptian: the meat sauce is seasoned with cinnamon, allspice and nutmeg rather than with oregano or basil. It is comfort food in the fullest sense, and it is what appears at family gatherings, on Fridays, and at any occasion where a large dish that feeds many people is required. Most Egyptians have a strong opinion about how their mother makes it. The béchamel is the part worth getting right. It should be thick enough to sit on top rather than sink into the pasta, and it is usually enriched with egg, which helps it set into a firm golden layer rather than staying loose. It reheats well and is often better the day after, which is part of why it is made in quantity.
Note de Patrimoine AFN
Macarona béchamel is Egypt's version of the baked pasta dishes found around the Mediterranean, related to Greek pastitsio, distinguished by a meat sauce spiced with cinnamon, allspice and nutmeg.
Ingrédients
Préparation
- 1
Preheat your oven to 375 degree F.
- 2
Start by boiling the pasta in salted water until al dente. Drain and set aside.
- 3
Finely dice the onion and cook in a pan with the olive oil, stirring occasionally until softened, about 5 minutes.
- 4
Add the meat and break it up using a wooden spoon and cook until browned, about 5 minutes. Add the salt, pepper, thyme and the tomato sauce and simmer for 3-4 minutes. set aside.
- 5
Begin by melting the butter over medium heat.
- 6
Whisk in the flour while over heat. Cook for 3-4 minutes as you continuously whisk.
- 7
Pour the milk in slowly while continuing to whisk until the sauce is formed.
- 8
In a deep, large casserole dish, add the pasta. Add the meat mixture and mix together. Smooth out to create a layer. Add a layer of mozzarella.
- 9
Cover using all of the Bechamel sauce and smooth it out (for presentation).
- 10
Bake at 375 degrees F for 40 mins. Serve with a smile!
Notes de l’Africook
- Make the béchamel thick. Thin sauce sinks into the pasta instead of setting as a distinct layer on top.
- Undercook the pasta by a couple of minutes, it finishes cooking in the oven and mushy pasta ruins the bake.
- Spice the meat with cinnamon and allspice. This is what makes it Egyptian rather than a generic pasta bake.
- Rest it for fifteen minutes out of the oven before cutting, or the layers slide apart.
Questions fréquentes
How is this different from lasagne or pastitsio?
The pasta shape and the spicing. Macarona béchamel uses penne or a similar tube rather than sheets, so the béchamel runs into the pasta as well as sitting on top. The meat sauce is spiced with cinnamon, allspice and nutmeg rather than Italian herbs. Pastitsio is the closest relative and works on much the same principle.
Why does my béchamel sink in?
It was too thin. The sauce needs to be thick enough to hold its own shape when spooned, closer to a thick custard than a pouring sauce. Adding egg helps it set firm in the oven. If it is runny going in, it will disappear into the pasta rather than browning on top.
Can I make it ahead?
Yes, and it is often better for it. Assemble it, refrigerate, and bake when needed, adding a little extra time from cold. It also reheats well the next day, which is part of why it is a dish made in large quantities for gatherings.
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