Photograph of the finished Macarona bechamel Egyptian

Middle East · Nui nướng xốt trắng kiểu Ai Cập Macarona bechamel

Macarona bechamel Egyptian

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 600 g
  • Photograph of Beef Beef 800 g
  • Photograph of Fresh milk Fresh milk 1.4 l
  • Photograph of Flour Flour 180 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 240 g
  • Photograph of Nutmeg Nutmeg 8 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Salt Salt 24 g

Method

  1. 1 Boil the pasta for 2 minutes longer than directed because it will continue to cook in the oven.
  2. 2 Sauté the ground beef with onions for 10 minutes, then add tomato sauce and simmer for 8 minutes until reduced.
  3. 3 Melt the butter with the flour for 2 minutes, then gradually pour in the warm milk and stir for 8 minutes until thickened into béchamel sauce.
  4. 4 Béchamel should be thick like whipped cream, not runny; if it's too runny, the cake will drip when sliced.
  5. 5 Mix one part béchamel into the pasta, then arrange half the pasta, a layer of meat, and the other half of the pasta in a baking tray.
  6. 6 Beat the eggs into the remaining béchamel mixture, brush it over the top, and bake at 200 degrees for 35 minutes, or until golden brown.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 23 minutes, rotate the tray at minute 11; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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