Food

(Savory)

Macarona Bechamel

(Egyptian Bechamel Pasta)

Eat / Savory

2014-05-22 - VEW Pastichio Vegani - 0003 [flickr]

"Makarona Bashamell"

how Egyptians say it

Vegetarian Status

Non-Vegetarian Friendly

(contains minced meat)

Vegan Status

Non-Vegan Friendly

(contains minced meat)

numbers can vary according to dressings and way of cooking

About

Egyptian Macarona Bechamel is a beloved comfort dish that has become a staple in Egyptian households, blending Italian-inspired pasta with the rich flavors of Middle Eastern cuisine. This layered casserole combines penne pasta, a savory ground beef mixture, and a creamy béchamel sauce, all baked to golden perfection. The dish begins with al dente pasta, often lightly tossed in a tomato-based sauce for added flavor. The beef layer, seasoned with onions, garlic, cinnamon, and a medley of warm spices, adds depth and richness to the dish. The pièce de résistance, however, is the velvety béchamel sauce, made with butter, flour, and milk, creating a luscious topping that binds the layers together.

Its introduction to Egypt can be traced back to the 19th century, during the rule of Muhammad Ali Pasha and later the Khedive Ismail, when Egypt experienced significant European influence. As part of their modernization efforts, these rulers brought in European chefs, architects, and advisors, particularly from France and Italy, to introduce new ideas and cultural elements to Egyptian society. Among the culinary traditions introduced during this period was béchamel sauce, a classic French creation that became a versatile component of Egyptian cuisine.

Italian immigrants, who settled in Egypt during the late 19th and early 20th centuries, also played a significant role in introducing pasta-based dishes. The fusion of French béchamel and Italian pasta inspired the creation of Macarona Bechamel, adapted over time to suit Egyptian tastes. Local spices such as cinnamon, nutmeg, and allspice were added to the beef filling, giving the dish its signature warmth and richness.

What sets Egyptian Macarona Bechamel apart is its adaptability. Families often add personal touches, like cheese for extra creaminess or a pinch of nutmeg in the béchamel for a hint of warmth. This dish is perfect for gatherings, offering a hearty, satisfying meal that pairs beautifully with a fresh salad or pickled vegetables. Whether served at festive occasions or as a weekday dinner, Egyptian Macarona Bechamel embodies the spirit of togetherness, bringing generations to the table to share in its comforting, irresistible flavors.

Ingredients

Penne Pasta

Onions

Vegetable Oil

Salt & Black Pepper

Recipe

Ingredients

For the pasta:

500g penne pasta
1 tablespoon salt
1 tablespoon oil (optional, for boiling)

For the meat filling:

500g ground beef (minced meat)
1 medium onion, finely chopped
2 tablespoons oil or ghee
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon allspice or ground cinnamon
1 tablespoon tomato paste (optional)

For the béchamel sauce:

1 liter (4 cups) milk
4 tablespoons all-purpose flour
4 tablespoons butter or ghee
1/2 teaspoon salt
1/2 teaspoon black pepper
A pinch of nutmeg (optional)
1 egg (to add richness to the sauce)

For assembly:

2 tablespoons grated Parmesan or Rumi cheese (optional)
Butter or oil (to grease the baking dish)

Instructions

1. Cook the pasta:

Bring a large pot of water to a boil, add 1 tablespoon of salt, and 1 tablespoon of oil (optional).
Add 500g penne pasta and cook until al dente (about 2 minutes less than the package instructions).
Drain the pasta and set aside.

2. Prepare the meat filling:

Heat 2 tablespoons of oil or ghee in a skillet over medium heat.
Add 1 finely chopped onion and sauté until translucent (about 5 minutes).
Add 500g ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked.
Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon allspice or ground cinnamon.
Stir in 1 tablespoon of tomato paste (optional) for added flavor. Cook for 2-3 minutes. Remove from heat and set aside.

3. Make the béchamel sauce:

In a medium saucepan, melt 4 tablespoons of butter or ghee over medium heat.
Add 4 tablespoons of flour and whisk continuously to make a roux. Cook for 2-3 minutes until it turns golden and smells nutty.
Gradually pour in 1 liter (4 cups) of milk, whisking constantly to avoid lumps.
Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg (optional).
Cook the sauce, stirring, until it thickens enough to coat the back of a spoon (about 8-10 minutes).
Remove from heat and let it cool for 2 minutes. Whisk in 1 egg to enrich the sauce.

4. Assemble the dish:

Preheat your oven to 200°C (390°F) and grease a baking dish with butter or oil.
Mix half of the béchamel sauce with the cooked pasta.
Spread half of the pasta in the greased baking dish.
Layer the cooked meat filling evenly on top of the pasta.
Add the remaining pasta on top of the meat layer.
Pour the remaining béchamel sauce evenly over the top. Spread with a spatula to ensure it covers the entire surface.
(Optional) Sprinkle 2 tablespoons of grated Parmesan or Rumi cheese over the béchamel for a golden crust.

5. Bake:

Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden and bubbling.
Let it rest for 10-15 minutes before cutting into squares and serving.

Enjoy your rich and delicious Egyptian Macarona Bechamel! Let me know if you’d like tips for variations or side dishes to pair with it. 😊

Enjoy your homemade Egyptian Macarona Bechamel!