Makaronia Se Forma Me Kima (Macaroni and Ground Beef)

Recipe Ingredients

1 lb	454g / 16oz	Coarse ground meat
1		Onion - chopped
6 tablespoons	90ml	Butter
1/2 lb	227g / 8oz	Tomatoes - peeled, strained or
1 tablespoon	15ml	Tomato paste diluted with:
1 cup	237ml	Water
		Salt and pepper to taste
1/2 lb	227g / 8oz	Thick macaroni
2		Egg whites
1 cup	146g / 5.1oz	Parmesan cheese - grated
4		Phyllo pastry
		Melted butter
		Bechamel Sauce
8 tablespoons	120ml	Butter
10 tablespoons	150ml	Flour
4 cups	948ml	Hot milk
2		Egg yolks - lightly beaten
		Salt and pepper to taste

Recipe Instructions

Brown meat and onion with 3 tbs. of the butter, breaking up the meat with a wooden spoon during the process. Add tomatoes (or paste w/water) and seasoning, and cook over low heat for about20 min., or until the liquid is absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining butter in another pan and pour it over macaroni. Beat egg whites lightly and add.

Prepare the bechamel, melt the butter and add the flour slowly to it, blending in well. Add hot milk, stirring it in rapidly with a clean wooden spoon until the sauce thickens.. Remove the sauce from heat; blend in egg yolks. Pour over macaroni. Sprinkle with cheese.

Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend over the pan; do not trim). Brush with melted butter. Spread half the macaroni on the phyllo, top with the chopped meat; add the rest of the macaroni, and fold edges of the phyllo up over it. Use the 2 remaining phyllo sheets for the top: butter each and trim to fit the pan. Bake in preheated oven at 375F. for about20 min., or until golden brown. Cool; turn out onto a platter.

Source:
Cole Publishing Group Recipe Collection

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.