Egyptian bechamel pasta recipe.
Bechamel was originated in Tuscany, Italy. It is a very simple white sauce of flour, butter and milk. Pasta was passed to Egypt from Greece through trade. However, Egyptians added their touch and created unique recipes from pasta and bechamel.
One of this recipes is bechamel pasta. It is the favorite of all Egyptians. It consists of two layers of pasta filled with ground beef and covered with bechamel sauce. It is served on all occasions and on daily basis. Some Egyptians finds it difficult to make perfect bechamel. I think that is only due to inaccurate recipes or ingredients. Egyptian bechamel pasta is an easy mouthwatering dish and don't need any professional skills. Let's do it.
Ingredients:
For bechamel: • 2 tablespoon ghee. • 3 ½ tablespoon flour. • ¾ liter milk. • Salt. • Black pepper. For filling: • 500 gm ground beef. • 1 medium chopped onion. • Salt. • Black pepper. • Water. For pasta: • 400 gm penne pasta. • 2 tablespoon tomato paste. • Salt. • Black pepper. • Oil.
Preparation:
For bechamel: • Boil the milk in a deep pan. • In a deep pan, add ghee over medium high heat then add flour little by little “1/2 tablespoon” and stir until melting. • When flour is fully melted, add the boiled milk then cook over low heat for 10 min with stirring every 3 min until it thickens then add pinch of salt and black pepper. For filling: • In a deep pan, add chopped onion to ground beef then add half cup of water then cook over medium high heat for 1 min then over low heat until water is evaporated then add ½ teaspoon salt and ½ teaspoon black pepper. For pasta: • In a deep pan, add water, ½ tablespoon salt, and 1 tablespoon oil then get it to a boil. • Add pasta to boiled water then cook over medium high heat until it is cooked, the strain pasta. • Add tomato paste to 1 tablespoon water, ½ tablespoon oil and 1 teaspoon black pepper then pour the mixture over cooked pasta and stir. • In a 24×18 cm non-stick oven pan, add 3 tablespoon of bechamel sauce on the bottom, then add half of the pasta, then ground beef, then the rest of pasta than add the rest of bechamel sauce. • Put the pan on the oven over 240°c and turn on the fan for 1 hr. or until the surface is gold.
I can't wait until you try this amazing recipe and to hear from you in comments.
