Friday, 12 August 2011

Macaroni with Minced Meat and Bechamel Sauce recipe from Cyprus

The following is a classic Cypriot dish:

Macaroni with Minced Meat and Bechamel Sauce


For the Béchamel Sauce:
1l milk, boiling
60g butter
6 tbsp plain flour
2 eggs
90g Halloumi cheese, grated
pinch of salt

500g thick, long, macaroni (sometimes called tubular spaghetti)
650g minced pork
5 tbsp olive oil
1 tsp onion, grated
flat-leaf parsley, finely chopped
1 tbsp butter
2 eggs, lightly beaten
200g Halloumi cheese, grated
salt and freshly-ground black pepper, to taste

grated Halloumi cheese, for sprinkling.

Begin with the Béchamel sauce. Bring the milk to a boil then take off the heat and set aside. Melt the butter in a pan, scatter over the flour and stir to form a smooth roux. Gradually whisk in the boiling milk until smooth and completely incorporated. Heat until thickened then take off the heat and set aside for 2 minutes to cool.

Beat the eggs in a bowl. When the sauce has cooled, add two ladlefuls into the eggs then whisk the egg mixture back into the sauce. Add the grated Halloumi cheese and stir to combine then set aside.

Now prepare the meat mixture. Heat the olive oil in a pan. Add the minced pork and onion. Season to taste and fry over medium heat until the meat has released its liquid and this has evaporated away and the meat is browned.

Add the parsley and stir briefly then take off the heat. In the meantime, bring a pan of lightly-salted water to a boil and add the macaroni. Cook for about 12 minutes, or until just tender. Drain the macaroni then return to the pan. Add the butter, the eggs and the Halloumi cheese and stir to cook in the heat of the pan (do not put on the hob).

Spread 4 tbsp of the Béchamel sauce in the base of an oven-proof dish (about 28cm square). Lay half the macaroni mixture on top then spread 5 tbsp of the Béchamel sauce on top. Cover with the meat mixture then lay the remaining macaroni on top of the meat. Top with the remaining Béchamel sauce and scatter grated Halloumi cheese on top.

Transfer to an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and bubbling. Serve hot with a crisp green salad and rustic bread.

If you want to see more traditional Cypriot recipes, then here you can find More traditional recipes from Cyprus

1 comment:

Egypt Property said...

I know this dish good, you use big macaroni
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