I'd never heard of that, but I can see the resemblance. This mostly resembles Greek Pastitsio with a few minor differences so I wouldn't be surprised if there are similar dishes in italy.
There’s a deli/grocer in Boston run by a Middle Eastern family that serves exactly this, but just calls it pastitsio. Probably to keep old Boston townies from panicking. 😆
@@andrewwinson5866 pastitsio is a greek dish! it was prob brought to egypt by greeks considering there were a lot of greeks living in egypt esp in the early 20th century
I think 250gr of flour is crazy for 1.5 liter of milk. Proportion use to be for 1 liter of milk between 40 and 60 gr of flour (butter was always same amount as flour). So for 1.5 liter, 100gr should be more than enough
Hello Tobi, If I wanted to make this ahead of time for a party how long do you think I should cook it for? Say I make and assemble the dish in the morning then put it in the fridge for 5 hours. How long should I bake it for?
@@nesta3348 No, macarona is Egyptian word as translation to pasta word which is Italian originally Neither macaronaaa nor pasta are greek Also bechamel is originally French, but Egyptian one like many others have different touch
@@nesta3348 We translate the Egyptian word because you will not understand if we said مكرونة بالصوص البشاميل We don't name the food in English as i wrote here to let you understand We actually don't say macaroni bechamel but مكرونة بالبشاميل
What do you think of mixing this and your newer Bechamel video using the chicken? I like the idea of both tomato sauce and chicken instead of ground beef.
You can achieve that by making the bechmel sauce a little bit less heavy by adding more milk to it as it thickens up in the oven so medium consistency should work just fine ( the recipe I use for bechmel sauce is 12 tablespoons and 6 cups of milk and this enough for one pound of ground beef and 400 grams of pasta). The second reason is that you need to have most of your bechmel sauce on top to prevent the pasta from drying. So the recipe in the video is really good but add more milk to the bechmel sauce to make it less heavy than the consistency here in the video if you like your dish more moist and follow the rest of the recipe.
This is always served for holidays. I’ve always wanted to learn how it’s made, but too shy to ask the ladies at church. Thank you for the recipe! ✨Happy New Year!
I made this for my Egyptian fiancée, he loved it!
Wow perfect ..bravo ..I'm egyption and love it ☺😊😍😍❤❤
Thank you, I'm glad you liked it. It's one of my favourite recipes of all time.
This immediately made me think of pasticcio ferrarese (italian recipe) even though that is a bit different from this. It looks amazing!
I'd never heard of that, but I can see the resemblance. This mostly resembles Greek Pastitsio with a few minor differences so I wouldn't be surprised if there are similar dishes in italy.
There’s a deli/grocer in Boston run by a Middle Eastern family that serves exactly this, but just calls it pastitsio. Probably to keep old Boston townies from panicking. 😆
Ah interesting, maybe they are Egyptian. It's mostly an Egyptian dish, though some people make it elsewhere in the middle East.
@@MiddleEats it wouldn’t surprise me one bit!
@@andrewwinson5866 pastitsio is a greek dish! it was prob brought to egypt by greeks considering there were a lot of greeks living in egypt esp in the early 20th century
Love it! This is one of childhood favs! Can you do a video on how to make Kishk please?
that is the THICKEST bechamel I have ever seen!
I think 250gr of flour is crazy for 1.5 liter of milk. Proportion use to be for 1 liter of milk between 40 and 60 gr of flour (butter was always same amount as flour). So for 1.5 liter, 100gr should be more than enough
Oooh this looks good and easy enough to follow :D
Can I add cheese on the top layer? If so, which kind! Thanks will definitely give it a try. Keep it up
You can add cheese if you'd like, I'd go for something with a very mild flavor so you can still taste the Bechamel, maybe mozzarella.
Made this today and it was heaven! Thank you! 🤩🤩
Hello Tobi,
If I wanted to make this ahead of time for a party how long do you think I should cook it for? Say I make and assemble the dish in the morning then put it in the fridge for 5 hours. How long should I bake it for?
Super late reply I know,
But I'd say you should just cook it the same time given that you let it defrost of warm up to room temp.
Hope that helped!
This looks a lot like the greek pastitsio
4 the algorithm
It is actually Greek and its properly called pastitsio.
No don't lie
It's Egyptian dish and called macarona bechamel
Technically macrona bel bachemel is Egyptian it's similar but not the same to pastitsio.
Get your facts straight.
that's literally pastitsio 🤦🏻♀️🤦🏻♀️🤦🏻♀️
What's pastitasio ?
Anyway it's not what you say
It's an Egyptian dish called (macarona bechamel)
@@ahmedelsayed7411 not only pastitsio, even macaron and bechamel aren't egyptian words😂😂😂😂😂😂😂
@@nesta3348
No, macarona is Egyptian word as translation to pasta word which is Italian originally
Neither macaronaaa nor pasta are greek
Also bechamel is originally French, but Egyptian one like many others have different touch
@@ahmedelsayed7411 none of those words are egyptian 😂😂😂😂😂 they all have roots in greek,italian and french hahahahah
@@nesta3348
We translate the Egyptian word because you will not understand if we said مكرونة بالصوص البشاميل
We don't name the food in English as i wrote here to let you understand
We actually don't say macaroni bechamel but مكرونة بالبشاميل
What do you think of mixing this and your newer Bechamel video using the chicken? I like the idea of both tomato sauce and chicken instead of ground beef.
My favorite dish
My (Egyptian) husband likes the top more moist …”tariya” he says. Any way to accomplish this?
You can achieve that by making the bechmel sauce a little bit less heavy by adding more milk to it as it thickens up in the oven so medium consistency should work just fine ( the recipe I use for bechmel sauce is 12 tablespoons and 6 cups of milk and this enough for one pound of ground beef and 400 grams of pasta). The second reason is that you need to have most of your bechmel sauce on top to prevent the pasta from drying. So the recipe in the video is really good but add more milk to the bechmel sauce to make it less heavy than the consistency here in the video if you like your dish more moist and follow the rest of the recipe.
Loving the vids. How about a shakshuka video in the future?
Glad you're liking them. I'll add that to the list!
This is always served for holidays. I’ve always wanted to learn how it’s made, but too shy to ask the ladies at church. Thank you for the recipe! ✨Happy New Year!
Is it frm Egypt or is it Greek? The 2 nations must have a war over it for the rightful claim