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Loading...A beloved Egyptian comfort dish, this layered baked pasta combines tender macaroni with warmly spiced ground beef and a creamy, nutmeg-scented bechamel sauce. Baked until bubbling and golden on top, it is the centerpiece of family gatherings and Sunday lunches across Cairo and Alexandria. Served in thick squares, it delivers the satisfying richness of lasagna with distinctly Egyptian warm-spice notes.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 545 kcalCalories
- 24 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 8 gSugar
- 28 gProtein
- 720 mgSodium
- 560 mgPotassium
- 290 mgCalcium
- 3.5 mgIron
- 3 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the pasta
- 500 g (1 lb) penne or elbow macaroni
- 1 tablespoon salt for the cooking water
- 1 tablespoon olive oil, to coat the drained pasta
For the spiced beef sauce
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 600 g (1.3 lb) ground beef or lamb
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons fine sea salt
For the bechamel sauce
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For assembling and topping
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente per the package directions; drain, toss with the olive oil, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat; sauté the onion for 5 minutes until translucent, then add the garlic and cook 1 minute more until fragrant.
- Add the ground beef to the skillet and brown for 8 to 10 minutes, breaking it apart, until no pink remains; stir in the tomato paste, cinnamon, allspice, black pepper, and salt, and simmer 3 to 4 minutes to let the flavors meld.
- Make the bechamel: melt the butter in a heavy saucepan over medium heat, whisk in the flour and cook 2 minutes until pale golden, then slowly pour in the warm milk while whisking constantly until smooth and thickened, about 6 to 8 minutes; season with nutmeg, salt, and white pepper.
- Preheat the oven to 200°C (400°F) and grease a 9×13-inch baking dish; in a large bowl, fold the drained pasta together with the spiced beef sauce until every piece is evenly coated.
- Spread half the pasta mixture in the prepared dish, pour over half the bechamel, then add the remaining pasta and top with the rest of the bechamel, smoothing the surface with a spatula.
- Mix the mozzarella, parmesan, breadcrumbs, and parsley together and sprinkle evenly over the top; bake uncovered for 25 to 30 minutes until the topping is melted, bubbling, and lightly golden at the edges.
- Rest the dish on a wire rack for 10 minutes before slicing into squares; serve hot with a simple cucumber-tomato salad and crusty bread for a complete Egyptian-style meal.
Cook’s Notes
- Cook the pasta 1 to 2 minutes under al dente since it will continue to soften while baking in the sauce and bechamel.
- Use warm milk when making the bechamel to prevent lumps and ensure a silky, smooth texture that pours easily.
- For a more traditional Cairo-style version, swap in 200 g of finely chopped beef liver for part of the ground beef, a classic Egyptian addition.
- Letting the assembled dish rest 10 minutes before slicing keeps the layers intact and prevents the bechamel from running when cut.
- Cinnamon in a savory meat sauce may surprise some cooks, but it is the signature warm-spice note that defines Egyptian-style meat dishes and gives the pasta its distinctive character.
