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Makaronia se forma me kima (macaroni & hamb
Artist: _
Categories: Cereals, Eastern European, Entrees, Greek, Pastas & Noodles, Rice & Grains
Yield: 6
Rating: 0
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Ingredients:
1 lbsCoarse ground meat
1 ea Onion, chopped
6 tbspButter
1/2 lbsTomatoes, peeled, strained OR
1 tbspTomato paste diluted with:
1 cupWater
Salt & pepper to taste
1/2 lbsThick macaroni
2 ea Egg whites
1 cupParmesan cheese, grated
4 ea Sheets of Phyllo pastry
Melted butter
BECHAMEL SAUCE
8 tbspButter
10 tbspFlour
4 cupHot milk
2 ea Egg yolks, lightly beaten
Salt & pepper to taste
Procedures:
1Brown meat and onion with 3 tbs.
2Of the butter, breaking up the meat with a wooden spoon during the process.
3Add tomatoes (or paste w/water) and seasoning, and cook over low heat for abt.
420 min., or until the luquid is absorbed.
5Meanwhile, cook macaroni as directed; drain.
6Brown remaining butter in another pan and pour it over macaroni.
7Beat egg whites lightly and add.
8Prepare the bechamel, melt the butter and add the flour slowly to it, blending in well.
9Add hot milk, stirring it in rapidly with a clean wooden spoon until the sauce thickens..
10Remove the sauce from heat; blend in egg yolks.
11Pour over macaroni.
12Sprinkle with cheese.
13Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend over the pan; do not trim).
14Brush with melted butter.
15Spread 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.
16Use the 2 remaining phyllo sheets for the top: butter each and trim to fit the pan.
17Bake in preheated oven at 375°F. for abt.
1820 min., or until golden brown.
19Cool; turn out onto a platter
 
 
 
 

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