EGYPTIAN BECHAMEL PASTA
Welcome to the world of Egyptian cuisine, where flavors dance and aromas tantalize the senses! Let’s dive into the delicious world of Egyptian cuisine with a classic favorite: Egyptian Bechamel Pasta. Imagine creamy pasta layers baked to perfection. It’s the ultimate comfort food with an Egyptian twist! Join me as we explore the simplicity and yumminess of this dish together.
WHAT IS THE EGYPTIAN BECHAMEL PASTA?
Bechamel pasta, also known as “pastitsio” in Greece, has its origins in Mediterranean and Middle Eastern cuisine. The dish likely originated in Greece and Egypt. Bechamel sauce itself has French origins, named after the French financier Marquis Louis de Béchamel, who popularized it in the 17th century. However, the combination of pasta, meat sauce, and bechamel likely evolved independently in Mediterranean and Middle Eastern cuisines over time. Today, it’s enjoyed in various forms and with regional variations across the globe.
INGREDIENTS YOU WILL NEED:
- Penne Pasta
- Minced meat
- Onion
- Garlic
- Butter
- Flour
- Milk
- Salt and pepper
- Cinnamon
HOW TO MAKE THE BEST BECHAMEL PASTA?
- To make the minced meat, in a saucepan over medium heat, add some butter and sauté some chopped onion and minced garlic until fragrant. Add in the minced meat and break it down till browned. Season with salt, pepper and cinnamon.
- Add in tomato paste and tomato sauce and mix. Set aside.
- To make the bechamel sauce, in a saucepan, add in the butter, flour and whisk it well. Add in slowly the hot milk and heavy cream and whisk till creamy and slightly thick.
- Add in the pepper, salt and cinnamon and whisk. Set aside.
- In a pot, add in the cooked pasta and add some bechamel sauce to it and mix.
- For the assembly, in a baking dish, brush with some butter and some bechamel sauce.
- Add in the first layer of the pasta then the minced meat then another layer of pasta then the bechamel sauce.
- Bake at 180 degrees till golden at the top.
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EGYPTIAN BECHAMEL PASTA
Ingredients
- 500 g penne pasta
FOR THE MINCED MEAT
- 2 tbsp unsalted butter
- 1 onion thinly chopped
- 2 garlic cloves minced
- 500 g minced meat
- Salt and pepper
- 1 tbsp tomato paste
- 1/2 cup tomato sauce
FOR THE BECHAMEL SAUCE
- 5 tbsp unsalted butter
- 5 tbsp flour
- 1.5 litres hot milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 tsp cinnamon
Instructions
FOR THE MINCED MEAT
- In a saucepan over medium heat, add some butter and sauté some chopped onion and minced garlic until fragrant. Add in the minced meat and break it down till browned. Season with salt, pepper and cinnamon. Add in tomato paste and tomato sauce and mix. Set aside.
FOR THE BECHAMEL SAUCE
- In a saucepan, add in the butter, flour and whisk it well. Add in slowly the hot milk and whisk till creamy and slightly thick. Add in the pepper, salt and cinnamon and whisk. Set aside.
FOR THE ASSEMBLY
- In a pot, add in the cooked pasta and add some bechamel sauce to it and mix.
- For the assembly, in a baking dish, brush with some butter and some bechamel sauce.
- Add in the first layer of the pasta then the minced meat then another layer of pasta then the bechamel sauce.
- Bake at 180 degrees till golden at the top.