Sunday, June 12, 2011

REWIND - Egyptian Recipe

Some of you may be looking for something to cook tonight. I am sharing an old post with you - my husband's favorite recipe.

Enjoy:

REWIND -
I do not know how many times my friends ask me to share an "egyptian" recipe with them. I always give them easiest one - Tahini, Hummus, things like that. But THAT does not make an egyptian's stomach full. The recipe I am about to share with you is one that is found on many of an egyptians dinner table. It's easy, it's cheap, it has all the major stuff you would need to feed a family - but it is a little time consuming. (Remember, most of the women are housewives there.) I tend to wait until the weekend to make it.

I actually attempted to take pics with my mobile phone last night. The quality sucks, but I think you will get the picture.

المكرونة بالبشاميل

That is the name of the recipe. I am not kidding you. LOL Just follow the instructions and check out the pics.

What you will need:
1 pound of ground beef (1/2 kilo beef)
1 pound of pasta (penne, macaroni, whatever you would like to use) (1/2 kilo macaroni)
1 large onion
3 tbsp butter
3 tbsp flour
2 cups milk
1 egg
mozzarella
Salt, Pepper, Nutmeg, White Pepper, Cumin, Oil

Okay.. let's begin.
Start by chopping your onion! (Simple enough - but makes me cry like a baby.)
Now, add a little oil to a skillet, and for about five minutes, saute the onions until they are tender.

While you are doing that - boil the pasta on another burner

Drain the pasta when it is al dente!

Add just a smidge of oil to keep the pasta from sticking together. Set it aside in a bowl.

Since my husband is a muslim - we try to eat Halal as much as possible. (It means it is butchered a certain way.) So - I grab my thawed beef.

Mix it with the onions and brown for about 10 minutes on a medium heat.

Now I am going to add a littl cumin (well - a lot! We love the stuff) Most middle eastern meat is seasoned with cumin! Gives it that "different" flavor.

Stirring it up.

Add black pepper

Add salt. I prefer a Kosher or Sea Salt. (Just add enough to season.)
Now turn the heat down and let it simmer for 20 minutes in the seasoning.

Cut three tablespoons of butter. I use Sweet cream unsalted Butter.

Melt it in a sauce pan over medium heat

Grab your three tablespoons of flour.
Mix the two together for about three minutes, stirring constantly

Add your two cups of milk. (I used 2%)

Whisk for about 3 minutes or so that everything is combined, the sauce gets thicker and does not get chunky.

Then you set the sauce aside and allow it to cool. Then add one egg. Whisk together.

Add a little bit of salt and white pepper.

Sprinkle with Nutmeg

Whisk everything together

Now divide the mixture. That would mean 2 - 1cups.

In 1/2 of the mixture, add 3 tablespoons of the meat and fill it with pasta.
Mix it together.

Poor that into a deep baking dish. That is your first layer.

Add a layer of meat mix.

Sprinkle a little cheese.

Add the rest of the pasta

Then the rest of the meat mix.

Pour the rest of the Bechamel over the entire container. Spread it evenly.

Top with the remaining cheese (I just use one bag of Mozzarella)


Cook in the overn at 350 for about 40 minutes and voila! Let me tell you - it is thick, it lasts forever and it is good reheated.

Let me know if you try it!

2 comments:

becca said...

looks good

Everyday Life

Catherine said...

My senses are a little bit skewed because it's almost dinner time here but this looks so yummy!! Warm and filling and it's raining here so that's a good thing.

Your comment on the pictures made me laugh. I feel that way about mine when everyone else is so arty and professional. I think yours are just fine. And I will be trying this recipe!

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