Difference between revisions of "Macaroni Bechamel"
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* [[black pepper]], to taste | * [[black pepper]], to taste | ||
| − | == | + | == Procedures == |
# In a large skillet cook the meat, [[Onion]] and [[garlic]] until the meat is brown and the [[Onion]] is tender. Drain fat. Stir in the [[tomato]] sauce, [[parsley]], [[oregano]], [[salt]], [[cinnamon]], [[cayenne pepper]], and 1/3 cup of [[water]]. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside. | # In a large skillet cook the meat, [[Onion]] and [[garlic]] until the meat is brown and the [[Onion]] is tender. Drain fat. Stir in the [[tomato]] sauce, [[parsley]], [[oregano]], [[salt]], [[cinnamon]], [[cayenne pepper]], and 1/3 cup of [[water]]. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside. | ||
# For Bechamel Sauce, in a medium saucepan melt the [[margarine]]. Stir in the [[Chicken]] bullion cube, [[black pepper]], and [[flour]]. Add the prepared [[milk]] all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more. | # For Bechamel Sauce, in a medium saucepan melt the [[margarine]]. Stir in the [[Chicken]] bullion cube, [[black pepper]], and [[flour]]. Add the prepared [[milk]] all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Macaroni Recipes]] | [[Category:Macaroni Recipes]] | ||
| − | [[Category:Omani Meat | + | [[Category:Omani cuisine]] |
| − | [[Category:Omani | + | [[Category:Meat Recipes]] |
| + | [[Category:Omani cuisine]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
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Latest revision as of 14:07, 15 July 2012
Description
Ingredients
- 1 bag of macaroni (500 grams)cooked and drained
Filling:
- 1 1/2 pounds of ground meat
- one large Onion, chopped
- 2 cloves of garlic
- 1 8-ounce can of tomato sauce (or tomato paste)
- 3 tablespoons chopped parsley
- 1 teaspoon dried oregano (crushed "zatar" leaves)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- a pinch of cayenne pepper
Bechamel Sauce:
- 3 cups of prepared milk
- 5 Tablespoons butter
- 5 Tablespoons flour
- 1 "Maggi" Chicken bullion cube
- black pepper, to taste
Procedures
- In a large skillet cook the meat, Onion and garlic until the meat is brown and the Onion is tender. Drain fat. Stir in the tomato sauce, parsley, oregano, salt, cinnamon, cayenne pepper, and 1/3 cup of water. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside.
- For Bechamel Sauce, in a medium saucepan melt the margarine. Stir in the Chicken bullion cube, black pepper, and flour. Add the prepared milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
- Set aside 1/3 of the sauce. Mix the rest of the sauce with the cooked macaroni. Spread half of the macaroni mixture into a 9" x 13" baking pan. Spread the meat mixture over it evenly. Spread the rest of the macaroni mixture over the meat. Pour the remaining sauce evenly over the top. Sprinkle with a little additional ground cinnamon.
- Bake in a 350 degree F oven for 30 to 35 minutes or until lightly browned. Remove from oven. Let sit for five minutes. Then serve.
