Makarona Bechamel: Egyptian Lasagna That is Even Better
Image Credit: Youtube/ Middle Eats

Pasta bake known as macarona bechamel is cooked with penne pasta, a delectable meat sauce, and a creamy handmade bechamel. It is the pinnacle of baked pasta and a staple in Middle Eastern homes. You'll adore it!

Simply put, the Egyptian Macarona Béchamel (also known as Macarona Forn) is a fusion of the Italian lasagna and the Greek pastitisio. Three layers make up this delectable pasta dish: al dente cooked penne, a layer of rich red meat-tomato sauce spiced with toasty herbs, and a layer of creamy, silky béchamel on top. 


     2 Onions

    400g Chopped Tomatoes

    2 Tbsp Butter

    5 Tsp Salt

    3/4 Tsp black pepper

    400g Minced Beef

    1/2 Tsp Black Pepper

    2 Pinches of Freshly Grated Nutmeg Bechamel:

    2 Bay Leaves

    200g Unsalted butter

    200g Flour

    1 1/4 L Cold milk

    1 Tsp white pepper

    Beef stock cube

    400g Penne Pasta

    1 Egg 


To make the Tomato sauce:

    Blend 100 ml of water with medium diced tomatoes.

    Place a saucepan over medium heat and add butter till it totally dissolves

    Include the onions and cook until tender.

    Add salt and pepper after adding the sauce.

    After combining the sauce, raise the heat to medium-high and bring it to a light boil.

    Let the sauce simmer at medium heat with the lid ajar for 40–45 minutes.

To make the Mince meat

    Butter should be melted over medium-high heat in a nonstick pan.

    Add 400g of minced beef and spread it out evenly.

    Once it has reached a thickness of about 1 cm, start flipping the meat over and break it up into smaller pieces using a spatula.

    When the meat has released a tonne of liquid, add 1 small-diced onion

    Add the nutmeg, salt, and black pepper

    Combine thoroughly and sauté the onions until they are tender and wilted.

To make the bechamel:

    Stir in two bay leaves and a portion of your milk to a chilly saucepan before heating it gently.

    Lightly boil the bilk, then reduce the heat and simmer for 20 minutes.

    Turn off the heat, transfer your milk to the refrigerator, and let it cool.

    When ready, melt the butter in a big saucepan over medium heat, add the flour and thoroughly combine. Cook the flour for about 4-5 minutes, or until the butter starts to leak out.

    Reduce the heat to low and pour in the milk, 100 to 200 ml at a time so it can combine thoroughly. It must be chilly. Stir the flour and milk together until the milk is completely absorbed.

    Add the freshly grated nutmeg after the salt and white pepper.

    Set the heat to medium and let the mixture to bubble for one minute before removing the heat source.

To assemble:

    Bring a saucepan of water to a boil, add the beef stock cube, and then add the pasta.

    Cook for approximately 2 minutes shorter than the packet's recommended time, then drain it.

    Take out and put aside half of the bechamel from the saucepan. Pasta and the remaining bechamel should be combined.

    Place the meat in a separate dish and stir in 1 cup of tomato sauce.

    In a large baking dish, place half of the spaghetti and spread it evenly. Arrange meat on spaghetti and flatten it. Repeat with remaining pasta. Pour a cup of tomato sauce over the top, spread it evenly.

    Top with the remaining bechamel. Brush it with an egg that has been well mixed.

    Cook for about 45 minutes in an oven set to 180°C, then finish cooking for 5 minutes under the grill. Allow it to cool for 30 minutes before exploring the fascinating pasta

Tada! This delicious Egyptian Makarona Bechamel is ready to be served. Dig in!