Macarona Bechamel (مكرونة بشاميل, Egyptian Baked Pasta)
Macarona Bechamel: A Savory Delight from Egypt's Culinary Treasure Trove
Introduction
Step into the enticing world of Egyptian cuisine and savor the comforting flavors of Macarona Bechamel, the beloved Egyptian Baked Pasta dish that has won the hearts of countless food enthusiasts. In this article, we embark on a culinary journey to explore the rich history, the delectable layers, and the heartwarming essence of this classic Egyptian comfort food. Join us as we unravel the secrets of crafting Macarona Bechamel and learn how to recreate this tantalizing delight in your own kitchen.
The Origins of Macarona Bechamel
Macarona Bechamel, also known as "Macaroni Bechamel," is deeply rooted in the heart of Egyptian culture and cuisine. This delightful dish has been cherished for generations, passed down from grandmothers to mothers, preserving the flavors of tradition and family gatherings.
Macarona Bechamel (Egyptian Baked Pasta)
Ingredients
- 1 1/2 pounds (680 grams) dried penne pasta
- 1 tablespoon (15 milliliters) olive oil
Beef:
- 2 tablespoons (30 milliliters) olive oil
- 1 onion peeled and diced
- 2 cloves garlic peeled and minced
- 2 pounds (900 grams) ground beef
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 cup (240 milliliters) tomato sauce
- 1/4 cup (10 grams) freshly chopped parsley
Bechamel:
- 4 tablespoons (60 grams) unsalted butter
- 1/2 cup (64 grams) all-purpose flour
- 4 cups (950 milliliters) milk
- 1/2 cup (120 milliliters) chicken broth
- Salt to taste
- 1/4 teaspoon ground nutmeg
- 4 ounces (113 grams) low moisture mozzarella shredded
- 1 large egg
Instructions
- Preheat oven to 400˚F (200˚C). Lightly grease a deep 10×14 inch (25×35 1/2 centimeter) baking dish with olive oil.
- Bring a large pot of salted water to a boil.
- Add the penne and cook, stirring often, until barely tender, al dente. Drain (do not rinse) and toss with 1 tablespoon (15 milliliters) olive oil.
To make the beef:
- In a large pan, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
- Add the onion and cook, stirring occasionally, until softened.
- Mix in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the ground beef. Continue to cook, breaking up the beef, until browned. Season with the salt, cumin, cinnamon, and black pepper.
- Stir in the tomato sauce. Cook for a few more minutes until the liquid has mostly evaporated.
- Remove from heat, stir in the parsley, and adjust seasonings to taste.
To make the bechamel sauce:
- In a large pot, melt the butter over medium heat.
- Stir in the flour with a whisk. Cook, while continuously stirring, just until golden.
- Slowly pour in the milk, while continuously whisking to prevent lumps, followed by the chicken broth.
- Whisk in the salt and nutmeg.
- Cook, stirring often to prevent the bottom from burning, until the mixture has thickened.
- Remove from heat.
- Once the mixture stops bubbling, stir in the mozzarella until smooth.
- In a small bowl, beat the egg. While continuously beating, pour in a little of the hot béchamel to temper the egg. Pour the egg mixture back into the pot of béchamel while whisking until smooth.
To layer the Macarona Bechamel:
- Arrange half of the cooked penne in the prepared baking dish.
- Top with all of the beef mixture.
- Cover the beef with the remaining penne.
- Fully cover with an even layer of the béchamel sauce.
- Bake the Macarona Bechamel, uncovered, in the preheated oven until golden and bubbly, 40-50 minutes.
- Allow to cool for at least 15 minutes before cutting and serving.
Ingredients: The Symphony of Flavor
At the heart of Macarona Bechamel lies a harmonious symphony of flavors, each ingredient contributing to the dish's savory essence. The key components that make this dish a true delight include:
1. Macaroni Pasta
The star ingredient, macaroni pasta, forms the foundation of Macarona Bechamel. The short, tubular pasta is cooked to perfection, absorbing the flavors of the sauce while maintaining a delightful al dente texture.
2. Meat Sauce
A rich and flavorful meat sauce, typically made with ground beef or a combination of beef and lamb, serves as the soul of this dish. The meat is seasoned with a blend of aromatic spices, garlic, and onions, creating a robust and savory filling.
3. Tomato Sauce
The meat sauce is complemented with the addition of tomato sauce, adding a tangy sweetness that balances the richness of the meat and infuses the dish with an inviting aroma.
4. Bechamel Sauce
The crowning glory of Macarona Bechamel is the creamy and velvety bechamel sauce. Made from a roux of butter and flour, combined with milk and seasoned with a pinch of nutmeg, the bechamel adds a luxurious and comforting layer to the dish.
5. Cheese
A generous layer of grated cheese, often mozzarella or a blend of mozzarella and parmesan, crowns the dish. As it bakes, the cheese forms a golden crust that envelops the pasta in gooey, cheesy goodness.
Preparation: Crafting the Perfect Macarona Bechamel
Creating Macarona Bechamel is an art that requires care and precision to ensure the flavors meld seamlessly. Let's walk through the step-by-step preparation:
1. Cooking the Pasta
Begin by cooking the macaroni pasta in a pot of salted boiling water until it reaches the desired level of tenderness. Drain the pasta and set it aside.
2. Preparing the Meat Sauce
In a separate pan, cook the ground meat with diced onions, minced garlic, and a medley of aromatic spices until the meat is fully cooked and fragrant. Stir in the tomato sauce, allowing the flavors to blend harmoniously.
3. Making the Bechamel Sauce
In a saucepan, melt butter and whisk in flour to create a roux. Gradually pour in the milk, whisking constantly to create a smooth and creamy sauce. Season the bechamel with a pinch of nutmeg, salt, and pepper.
4. Layering the Pasta
In a greased baking dish, create the first layer by spreading the cooked macaroni pasta evenly.
5. Adding the Meat Sauce
Next, add the prepared meat sauce as the second layer, covering the pasta entirely and distributing it evenly.
6. Bechamel Layer
Pour the luscious bechamel sauce over the meat sauce, ensuring it covers the entire dish and creates a creamy, flavorful coating.
7. Cheese Topping
Finally, generously sprinkle the grated cheese over the top of the bechamel layer, creating an irresistible golden crust.
8. Baking to Perfection
Bake the assembled Macarona Bechamel in the oven until the cheese turns golden brown and bubbling, and the flavors meld together in a delicious symphony.
Savoring the Flavors of Macarona Bechamel
As you take your first bite of Macarona Bechamel, you'll experience a medley of textures and flavors that come together in perfect harmony. The tender pasta blends seamlessly with the hearty meat sauce, while the creamy bechamel envelops each bite in a luxurious embrace. The golden crust of melted cheese adds a delightful contrast of textures, making every mouthful a delightful indulgence.
Preserving Tradition: Macarona Bechamel in Egyptian Homes
Macarona Bechamel holds a special place in Egyptian households as a cherished family recipe. It is a dish that brings generations together, evoking memories of shared meals and moments of togetherness.
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