EgyptianEgyptian Macarona Béchamel
Penne layered with minced beef cooked in tomato and baked under a thick béchamel with egg until golden in patches. The Egyptian family tray, with no cheese and no cinnamon, unlike Greek pastitsio.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Penne
10 minutesHigh heatBoil the penne in salted water for 2 minutes less than the packet time, about 8 minutes, then drain it.
Success cueThe penne is still firm in the center.
- 02
Beef
15 minutesMedium heatHeat the oil in a pan over medium heat and fry the chopped onion for 5 minutes. Add the ground beef and cook for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 71°C.
Success cueThe beef is browned with no pink left.
Watch outGround beef must reach 71°C in the center.
- 03
Meat sauce
12 minutesGentle simmerStir in the tomato paste for 1 minute, then add the tomato passata, some of the salt and black pepper, and simmer for 10 minutes until thick.
Success cueA thick sauce with almost no liquid.
- 04
Béchamel
12 minutesMedium heatFor the béchamel, melt the butter in a pot over medium heat and stir in the flour for 2 minutes. Whisk in the milk a little at a time and cook, whisking, for 8 to 10 minutes until thick, then season with salt, black pepper and nutmeg.
Success cueThe béchamel coats the back of a spoon thickly.
Watch outAdd the milk gradually and keep whisking so no lumps form.
- 05
Eggs
6 minutesTake the béchamel off the heat, let it cool for 5 minutes and whisk in the eggs.
Success cueThe eggs are fully mixed in and the sauce is smooth.
- 06
Assembling
10 minutesHeat the oven to 200°C. Mix the penne with a third of the béchamel and spread half of it in a baking dish. Cover with the meat sauce, then the rest of the penne, and pour the remaining béchamel over the top.
Success cueThe béchamel covers the top evenly.
- 07
Baking
50 minutesOven heatBake for 30 to 35 minutes until the top is golden brown in patches. Rest for 15 minutes before cutting.
Success cueGolden patches on top and the edges bubble.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Mixing a third of the béchamel into the penne binds the layers, so each slice comes out clean.
- • Undercook the penne a little; it finishes softening in the oven.
- • Cut it only after it rests, so the slices hold their layers.
Common mistakes
- • Cooking the penne fully before baking, which makes it soft and mushy.
- • Adding the eggs to boiling béchamel, which makes them scramble.
Serving ideasServe with a green salad or pickles.
Potential allergens
Wheat / gluten, Milk, Egg
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is this different from Greek pastitsio?
Egyptian macarona béchamel uses penne and a plain tomato and beef filling, with no cinnamon and no cheese in the béchamel.
Can I prepare it the day before?
Yes. Assemble it, cover and refrigerate it for up to 1 day, then bake it for 10 minutes longer.
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