Pasta with bechamel مكرونة بالبشامل


Pasta is popular as the carbohydrate component of meals.

Servings: 4

Preparation Time: 1.5 hours


1 pack any kind of pasta.
3 tablespoons flour.
3 tablespoons butter.
4 cups milk.
Vegetable oil.
1 onion.
Tomato paste.
Minced meat.
Salt and pepper.
1 egg.

Cooking Instructions

Preparing Pasta

Boil pasta and drain. set aside.

Preparing bechamel

Melt butter in a saucepan and add flour.
Add milk, salt and pepper, stir constantly untill smooth.
Set bachamel aside.

Preparing minced meat

Heat oil in a pan and add onion, cook untill yellow then add minced meat and stir.
Add salt and pepper and leave to cook.
In a cup of water, mix tomato paste then add to minced meat and leave to continue cooking.
Prepare a baking dish, put half quantity of pasta and bechamel then spread minced meat, add the rest of pasta.
Mix the egg with remaining bechamel and pour over top.
Preheat oven.
Put baking dish until the surface becomes golden brown.
Serve hot.



pasta dish with bechamel sauce

This recipe is incorrect I think as my Egyptian friend who cooked this used a particular spice in it - nothing I'd ever tasted here in UK before but it was really lovely and made this dish. Such a shame this only has salt and pepper as I was hoping it would give the name in English of what this spice is called so I can try and buy some.

All Spice

Although traditionally All spice can be used, its one of those things that either you love or hate. I personally do not care for it at all in meat but love it in sweets. It's entirely a matter of preference. I do agree that if making it without, be sure to flavor the ground beef sufficiently. By the way please be careful when using the term "minced meat" is not used in English very often for "ground beef". It is mostly a term referring to a mix of fruits and spices used as a pie filling during holiday (American Thanksgiving) baking.

Egyptian pasta dish with bechamel sauce

This recipe is definitely missing a vital ingredient - the spices my Egyptian friend used absolutely made this dish!

I have spent years looking for this spice blend - she didn't know the name of the main spice in English unfortunately but she told me the shop it was sold in.

I have been there - a shop owned by a Pakistani but they didn't have this blend and I have been to so many other shops trying to find it. Middle Eastern shops, spice shops - especially in Brighton, East Sussex but none of them had it.

I was looking on a Thai website the other day and saw one that was almost the same colour and I ordered it, just in case.

Today my order arrived and this spice is the one!! It's "galangal"

I know it was mixed with cinnamon and nutmeg and possibly cumin - so I'm going to start to start mixing and see what I come up with but galangal is the missing main part.

It smells wonderful. I cannot wait to use this and make this fantastic dish again now I've got the spice that I nicknamed "Moona spice" as my friend was called that!

Ask her what is the name in Arabic

Strange: galangal is not commonly used in Egypt. Ginger (closely related), is used (called Ganzabeel, the Egyptian dialect of the original Arabic Zanjabeel).

Galangal is more of an oriental cuisine thing.

Cinnamon and nutmeg are indeed used in many Egyptian recipes.

Ask her what is the spice name in Arabic, add it as a reply to this comment, and I will translate it.

Pasta with bechamel

It is probably cumin. Thats what I add to the tomato sauce whilst making it. Also reserve some of the sauce and put some through the pasta before building the dish.

I personally despise macarona

I personally despise macarona bechamel with anything other than salt and pepper, the onions give it more than enough flavor. I also think the onion should be very finely chopped so that it can marry with the ground beef. I also add tabs of butter and bread crumb to the bottom of dish and at the top layer. Delish!!!! Don't forget to reserve a portion of the bechamel sauce to mix with egg and add to the top layer for a golden crust

Generic term

Baharat (or Boharat) is the Egyptian generic term for "spice mix". Various mixes exist for different dishes.

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