Entree: Egypt – Nubian Egypt – مكرونة بشاميل ➤ makarona bishamil (Egyptian baked pasta layered with spiced ground meat and creamy béchamel sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) short pasta (penne, rigatoni, or elbow)
- 1 lb (454 g) ground beef or lamb
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) beef or vegetable broth
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground allspice
- Salt and black pepper to taste
- 6 tbsp (85 g) unsalted butter
- 6 tbsp (45 g) all-purpose flour
- 4 cups (960 ml) whole milk, warmed
- 2 large eggs, beaten (approx. 100 g)
- 1 cup (100 g) grated hard cheese such as Parmesan or Egyptian domiati
- 1/4 cup (25 g) breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Cook the pasta in a large pot of boiling salted water until just al dente (about 2 minutes less than package directions). Drain and toss with a little oil to prevent sticking.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds more. Add the ground meat, breaking it up, and brown thoroughly.
3. Stir in the tomato paste, broth, cinnamon, allspice, salt and pepper. Simmer until the sauce thickens and most liquid has reduced, about 8–10 minutes. Remove from heat.
4. For the béchamel, melt 6 tbsp (85 g) butter in a saucepan over medium heat. Whisk in 6 tbsp (45 g) flour and cook for 2 minutes without browning. Gradually whisk in the warmed milk until smooth; simmer, whisking, until the sauce thickens to a creamy consistency, about 5–7 minutes.
5. Remove the béchamel from heat. Temper the beaten eggs by whisking a few spoonfuls of the hot béchamel into the eggs, then slowly whisk the egg mixture back into the pot until fully combined. Stir in 1/2 cup (50 g) of the grated cheese into the sauce.
6. In a greased 9x13-inch (23x33 cm) baking dish, spread half of the cooked pasta, top with all of the meat sauce, then cover with the remaining pasta. Pour the béchamel evenly over the top. Sprinkle the remaining 1/2 cup (50 g) grated cheese and the breadcrumbs (if using).
7. Bake in the preheated oven until the top is set and golden brown, about 25–35 minutes. Let rest 10 minutes before slicing and serving.