Macaroni /Pasta Beshamel
Mixture of pasta and Minced meat with suace and connected with bshamel pasta and baked.
Bechamel acts as a base for many sauces. It originated in France by the way, and a favorite of many Egyptians.
INGREDIENTS:
• 1/2 cup margarine or butter
• 6 tablespoons flour
• 4 cups warm milk
PREPARATION:
Melt butter over a medium high heat.
Add flour, a little bit at a time.
Stir constantly to avoid lumping.
Stirring quickly and vigorously is very important!
Once flour and butter is a creamy, smooth mixture, slowly add the warm milk. Stir continuously, so that it doesn't clump.
Bring mixture to a boil to thicken your beshamel sauce. Stir.
Boil 1 minute.
Reduce heat to low and allow to simmer.
Add cheese and again stir constantly until the cheese is melted.
Cover and keep on low, stirring every few minutes until ready to use.
If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
posted by Almaz
Mixture of pasta and Minced meat with suace and connected with bshamel pasta and baked.
Bechamel acts as a base for many sauces. It originated in France by the way, and a favorite of many Egyptians.
INGREDIENTS:
• 1/2 cup margarine or butter
• 6 tablespoons flour
• 4 cups warm milk
PREPARATION:
Melt butter over a medium high heat.
Add flour, a little bit at a time.
Stir constantly to avoid lumping.
Stirring quickly and vigorously is very important!
Once flour and butter is a creamy, smooth mixture, slowly add the warm milk. Stir continuously, so that it doesn't clump.
Bring mixture to a boil to thicken your beshamel sauce. Stir.
Boil 1 minute.
Reduce heat to low and allow to simmer.
Add cheese and again stir constantly until the cheese is melted.
Cover and keep on low, stirring every few minutes until ready to use.
If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
posted by Almaz
Comments
Also looking for a good rice pudding recipe and grape leaves. Thank you for your help.
How much cheese? Whatever you like. you can also skip adding cheese. It only give it a flavor..
What I explained here is only the bashamel base, when you finish the bashamel base, you prepare the pasta and the minced meet then add bashamel to pasta.
Welcome to any other questions.
As for the rice pudding, Do you mean the Milk and rice recipe, It is a common recipe here in Egypt? if that what you mean , let me know
Yes, the milk and rice version of rice pudding. I've tried some "american" recipes but he always says they are not sweet enough or that he can taste the egg in them...Thank you!!!
As for the rice and the milk, I Just wrote it for you
You can find it in this link
http://egyptsearch.blogspot.com/2009/01/rice-and-milk-budding-or-roz-bellaban.html
We do not Put any kind of Egg in it
Best wishes