Introduction: A Fusion of Culture and Flavor
Macarona Forn, also known as Egyptian Béchamel Pasta, is a delightful pasta bake that brings together flavors from Greek Pastitisio and Italian Lasagna. This layered dish starts with al dente penne, followed by a flavorful meat-tomato sauce infused with warm spices, and finished with a creamy béchamel sauce baked to golden perfection. It’s a product of Egypt’s rich history of cultural exchange, where Egyptians, Italians, and Greek expats contributed to its creation during the mid-20th century.
Growing up in Egypt, I vividly remember savoring the best Macarona Béchamel made by our neighbor Tante Adria, a perfectionist cook who mastered every dish she made. The memories of her pasta bakes have stayed with me, reminding me of the cosmopolitan influences that shaped this iconic dish.
Personal Experience
I remember the first time I made Macarona Forn for a family gathering. The kitchen was filled with the rich aroma of baked béchamel and spiced beef as it sizzled in the oven. As I layered the al dente penne, meat sauce, and creamy béchamel, I could feel the excitement building. When we finally sat down to eat, the flavors were a hit. The crispy golden top and the perfectly balanced layers of pasta and sauce made it a truly memorable meal. Now, Macarona Forn has become a go-to dish in our household, especially for special occasions when we want something both comforting and indulgent.
Here is my recent recipe for Transform Your Diet with the Power of Egyptian Termes
Necessary Ingredients
Perfect Ingredient List for Macarona Forn
The Pasta:
- 1 1/2 pounds (680 grams) dried penne pasta
- Water, enough to cover the pasta
- Salt
- 1 tablespoon (15 milliliters) olive oil
The Meat Sauce:
- 2 pounds (900 grams) ground beef
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 cup (240 milliliters) tomato sauce
- 1 tablespoon tomato paste
- 2 teaspoons meat spices (or 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon)
- Salt and pepper to taste
- 1/4 cup (10 grams) freshly chopped parsley
The Béchamel Sauce (White Sauce):
- 4 cups (950 milliliters) milk
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (64 grams) all-purpose flour
- 1/2 cup (120 milliliters) chicken broth (optional)
- 1/2 cup (113 grams) shredded mozzarella and/or parmesan cheese (optional)
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 large egg (for brushing the surface of the pasta bake)
How to Make Macarona Forn?
To prepare Macarona Forn, boil penne pasta until al dente and set it aside. Sauté minced onions, then add ground beef and cook with spices like cumin, cinnamon, and black pepper until browned. Stir in tomato sauce and tomato paste, letting the meat sauce simmer. For the béchamel, melt butter, add flour, and stir until golden, then gradually add milk, whisking until thickened. Preheat the oven to 375°F, butter a 13×9 baking dish, and layer the pasta with a portion of the béchamel, followed by the meat sauce. Top with the remaining béchamel, and bake for 45 minutes or until golden brown. Serve hot.
Step-by-Step Preparation
Step 1: Cook the Pasta
- Fill a big, heavy-bottom pot with enough water and bring it to a vigorous boil.
- Once boiling, add salt to the water and then add the penne pasta.
- Cook the pasta according to the package instructions until it reaches al dente texture, meaning it should be tender but firm to the bite.
- Drain the pasta once it’s cooked and set it aside. Do not rinse the pasta with water, as this helps the sauce stick better.
Step 2: Prepare the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat.
- Once the butter has melted, add the flour and stir continuously. Cook for about 5 minutes until the mixture becomes a golden paste.
- Gradually add warm milk, continuing to stir to avoid lumps. The sauce should begin to thicken as it heats.
- Continue stirring until you achieve a smooth and creamy consistency. Remove the sauce from heat and set it aside.
Step 3: Make the Meat Sauce
- Heat a pan over medium heat and add a small amount of oil (optional).
- Add the minced onion and sauté it until the onions become soft and translucent, or “sweat.”
- Add the ground beef to the pan and cook it until browned. Season the beef with your chosen meat spices, salt, and pepper.
- Allow the beef to simmer until most of the water has evaporated and the meat is thoroughly cooked.
- If there’s too much fat in the pan, drain the fat before proceeding.
- Add tomato sauce/juice and tomato paste to the beef mixture, stirring to combine. Continue cooking the sauce until it is thick and well-blended with the meat.
Step 4: Preheat the Oven
- While you assemble the pasta, preheat your oven to 375°F (190°C).
Step 5: Assemble the Macarona Forn
- Butter a 13×9-inch baking dish to prevent sticking.
- Take about a quarter of the béchamel sauce and mix it with the penne pasta. This step helps coat the pasta for added creaminess.
- Add the coated pasta to the baking dish, spreading it evenly as the first layer.
- Spread the meat sauce evenly on top of the pasta as the second layer.
- Pour the remaining béchamel sauce over the top as the third layer. Use an offset spatula to spread the sauce evenly across the dish.
Step 6: Optional Topping
- If desired, beat an egg with a drop of vanilla extract and brush it over the top layer for a beautifully tanned surface after baking.
Step 7: Bake the Macarona Forn
- Place the dish in the preheated oven (375°F) and bake for about 45 minutes, or until the surface turns golden brown and crispy.
Step 8: Serve and Enjoy
- Once baked, allow the Macarona Forn to cool for about 10-15 minutes.
- Serve hot alongside a fresh green salad for a complete meal.
Step 9: Storing the Leftovers
- Store any leftovers in the fridge for up to two days.
- You can also freeze the unbaked, assembled dish for up to three weeks. Simply thaw it and bake when ready to enjoy!
Frequently Asked Questions
Can I use a different type of pasta instead of penne?
Yes, you can substitute penne pasta with other types like rigatoni or ziti, but make sure it’s a pasta that can hold the sauce well and cook it al dente for best results.
What does “al dente” mean?
Al dente” refers to pasta that is cooked until it’s firm to the bite, not too soft. This texture is ideal for Macarona Forn to hold up during baking.
Can I make the dish ahead of time?
Yes, you can assemble the dish, cover it, and store it in the fridge for up to two days or freeze it for up to three weeks before baking. Just make sure to bake it when ready to serve.
What can I use as a substitute for the ground beef?
You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative to suit your preferences.
What spices are essential for the meat sauce?
Cumin, cinnamon, and black pepper are key spices for flavoring the meat sauce, giving it a distinct taste. Adjust these to your liking.
Can I skip the béchamel sauce?
The béchamel sauce is an essential layer in Macarona Forn that provides creaminess. If you’re looking for a lighter version, you can reduce the amount or try using a white cheese sauce as a substitute.
How long should I bake the dish?
Bake the dish for about 45 minutes at 375°F until the surface is golden brown and bubbling.
What can I serve with Macarona Forn?
It pairs well with a fresh green salad or garlic bread to balance the richness of the dish.
How do I store leftovers?
Store leftovers in the fridge for up to two days, ensuring they are in an airtight container. Reheat in the oven to maintain the texture.
Can I add cheese to the béchamel sauce?
Yes, you can add mozzarella, parmesan, or a combination of cheeses to the béchamel sauce for added richness and flavor.