Recipe 26

Name:

Recipe name and category: Egyptian Lasagna

No. of servings:

Preparation time:

Recipe ingredients and directions:

8 tbs all purpose flour

1 bar butter (or 1-1/2 cup corn or canola oil)

1 quart milk

1 lb ground beef

1 egg

1 tbs salt

1 tsp black pepper

1/8 tsp nutmeg

1 small onion, chopped

¾ lb penne pasta

White sauce preparation

1 Add the butter, or oil to saucepan on a medium heat

2 Add the flour and stir regularly for around 6 minutes.

3 Slowly add the milk and continuously stir the mix until all the milk is in.

4 Cook for 6 minutes and constantly stir your sauce, and remove from heat when mix gets a little thicker.

5 Leave 30 minutes to cool down.

6 Add the nutmeg, ½ tsp pepper and ½ tsp salt to the mix.

7 Add the egg to the mix, and make sure it is mixed throughout the sauce.

Beef preparation

1 In another pan, add the onion to the ground beef and cook on a medium heat.

2 Add a pinch of salt and ½ tsp of pepper.

3 Cook for 10-15 minutes.

Macaroni preparation

Boil the penne for 8 minutes then remove and rinse.

Putting it all together

1 Mix ¼ of the white sauce with the whole amount of cooked penne.

2 Layer half the penne in a baking pan.

3 Add all the cooked beef.

4 Add the rest of the penne.

5 Pour the rest of the white sauce on top.

6 Cook in a 400˚ preheated oven for 30-40 minutes.

Recipe source: Ibrahim Attwa is Noor’s dad. Noor is in Guy’s Kindergarten class (2002-03).

Recipe anecdote: