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Fouli's Makaronia du Fornou - Baked Pasta with minced meat and bechamel sauce |
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- 750g minced meat
- 4 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 4 tablespoons parsley finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 medium ripe tomatoes, grated or half a tin of tinned tomatoes chopped
- 1 stock cube
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 packet of long makaroni
- 1 egg
- 250ml milk
Variation on béchamel sauce
- 1.5ltr milk
- 8 tablespoons corn flour
- 150g butter or margarine
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 ½ halloumi grated, the more halloumi you put the better but, check the salt in the rest of the food
Preheat the oven to medium hot 180C (340F/Mark 4)
In a large saucepan bring 2ltr of water to the boil over a high heat, add the macaroni and salt stir and cook till macaroni is al dente, 8-10 minutes.
With a hand mixer beat the egg and add the milk. Drain the makaroni, add 4 tablespoons of grated halloumi and the beaten egg mixture and mix lightly.
Grease a baking tin or ceramic dish (approx. 40 x 30 cm) and transfer 2/3 macaroni, keeping the rest in the pan.
In a large frying pan heat the oil over moderate heat, adding the onion and garlic stirring occasionally for 5-7 minutes until translucent. Add the meat, parsley, oregano cinnamon stock cube salt and pepper. Stir well and cook for 10 minutes till lightly browned; add the grated tomatoes and cook for another 5- 7 minutes. Pour the meat mixture over the macaroni making sure to it evenly across the dish. Then cover the minced meat with the remaining macaroni.
To make the béchamel sauce:
In a measuring jug, put the corn flour and add about 10 tablespoons of milk and mix into a smooth paste. In a large saucepan add the milk, the corn flour paste, the beaten eggs, the butter, salt and pepper and cinnamon and half of the remaining halloumi. Bring the milk mixture to boil over moderate high heat stirring all the time.
When the sauce thickens pour the béchamel sauce evenly over the macaroni and meat mixture. Sprinkle the rest of the halloumi over the béchamel sauce and bake in the middle of the oven for 45 minutes or until the top is golden brown.
Can be eaten hot or cold. Can be served as a starter or as main meal.
Serve with a tomato and cucumber salad.
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Last Updated ( Sunday, 19 June 2005 )
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