Authentic Egyptian Macarona Béchamel
About Recipe
The aroma of authentic Egyptian ghee toasting with flour and the sight of a golden, bubbling crust are the sensory markers of a true Egyptian home. Macarona Béchamel is more than just a baked pasta dish; it is a warm embrace of childhood memories and family gatherings. The journey begins with the Asaj meat filling, where 500g of ground beef is seared to a deep caramel brown before being softened with finely minced onions, aromatic nutmeg, and grated tomatoes to ensure every bite remains succulent and juicy, never dry.
The soul of the dish lies in the velvet-like béchamel sauce. Using eight cups of fresh full-fat milk, butter, and ghee, we whisk the sauce into a silk-like consistency, infused with bay leaves and mastic for a sophisticated earthy undertone. A signature family secret is whisking two fresh eggs into the warm sauce, providing an incomparable richness and a perfect set. After layering the penne pasta and savory meat in a large tray, we crown the dish with a generous layer of fresh clotted cream (Ishta Baladi) and a sprinkle of cheese. Baked for 30 minutes, the result is a masterpiece of textures: a crispy, bronzed top yielding to a molten, creamy interior. It is an evocative experience of Egyptian comfort food at its finest, meant to be shared with those you love.
Instructions
Easy steps for an amazing result
Preparing the Meat Filling
Finely mince the onion and set aside.
Heat a frying pan well and add the ground beef without stirring until it browns and gets a golden crust.
Crumble the meat until fine, then add salt, black pepper, minced garlic, and minced onion, and stir for 2 minutes.
Add a pinch of nutmeg and grated tomatoes, then lower the heat and simmer for 5 minutes until juicy and fine.
Preparing the Béchamel Sauce
In a pot, heat oil, butter, and ghee, then add flour and stir over low heat until slight bubbles appear and the consistency is liquid.
Add milk gradually while continuously whisking with a wire whisk to ensure no lumps form.
Add cream cheese, heavy cream, vegetable bouillon, salt, nutmeg, white pepper, bay leaf, and mastic.
Continue stirring over low heat until the béchamel reaches a silky, cream-like consistency (neither thin nor too thick).
Boiling Pasta and Assembly
Boil the pasta in salted water for only 8 minutes (al dente), then drain without rinsing.
Mix half of the béchamel sauce with the boiled pasta well.
In a baking tray, spread a layer of béchamel at the bottom, then half the pasta, followed by the meat filling, and then the remaining pasta.
Add eggs to the remaining béchamel (after it cools slightly) and whisk well, then pour the mixture evenly over the tray.
Spread clotted cream and a sprinkle of parmesan cheese on top.
Place in the oven under the broiler or on the middle rack at medium heat for 20-30 minutes until golden brown.
Chef Secrets
Simple tricks to make your dish special
Do not rinse the pasta after boiling so the béchamel sticks to it well.
Adding eggs to the béchamel makes the texture very rich and helps achieve a great color.
Serve hot if you prefer it gooey, or wait 15 minutes to cut into firm pieces.
Serving Suggestions
A final touch for a complete meal
Serve it with crispy Chicken Pane and a traditional Egyptian green salad with vinegar and lemon to balance the richness of the bechamel and complete the Egyptian spread.
A sprinkle of fresh parsley on top and a side of traditional Egyptian pickles (Torshi) will take the flavor to a whole new level.
If you prefer clean, elegant slices, let it rest for 30 minutes before cutting, and serve alongside french fries seasoned with cumin.
Try it with a chilled glass of mint lemonade after the meal to aid digestion and refresh your palate after this hearty dish.
Frequently asked questions
Practical answers on prep, storage, and substitutions
Eggs add a rich, creamy, and fluffy texture to the bechamel while providing a beautiful golden crust. To avoid any smell, only add them after the sauce has cooled slightly and use a pinch of white or black pepper.
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