PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Macaroni with Cheese and Eggs
This baked macaroni sits between casserole and pasta pie: meat on the inside, cheese through the noodles, and an egg-and-milk binder that sets softly in the oven.
Prep 25 min · Cook 35 min · Total 60 min · Difficulty: medium
Servings
6
Ingredients
400 g
macaroni
250 g
minced meat — ≈ 1 1/4 uqiyas
1
onion
4
eggs
1 1/2 cups
milk
100 g
grated local cheese — ≈ 1/2 uqiya (about scant 1 cup grated)
1 tbsp
flour
Method
1
Cook the minced meat gently with seasoning and a little water, then add chopped onion and let the mixture reduce until it is savoury but not dry.
2
Parboil the macaroni, drain it, and toss it with butter and grated cheese while it is still warm.
3
Make a quick white sauce from lightly toasted flour and milk, then whisk in the eggs with salt and spice.
4
Layer half the macaroni in a greased dish, spread in the meat, cover with the rest, and pour the egg mixture over the top. Bake at about 375°F/190°C (the source gives no temperature) until the centre is set and the surface is no longer wet.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.