Casserole of Pasta with Meat
(click to enlarge)

Pasta Casserole with Meat


Lebanon   -   Ma'karoni b'ssaneeyeh
Makes:
Effort:
Sched:
DoAhead:  		 4 main
***
2-1/4 hrs
Yes		 The cosmopolitan nature of Beirut and Lebanese culture is revealed in this dish. It's European in style, made with imported pasta, but spicing is distinctly Lebanese.

12
1
1
-----
2
1/2
1/2
1/4
-----
1/2
4
1
8
2/3
4
oz
#
#
---
t
t
t
t
---
c
T
T
oz
c

Pasta (1)
Onions
Meat chopped (2)
-- Spicing
Salt
Pepper
Mixed Spice (3)
Cinnamon
-------------
Cheese (4)
Olive Oil
Vinegar, white wine
Tomato Sauce (5)
Water
Eggs
Prep   -   (25 min)
  1. Cook PASTA in plenty of boiling salted water until just done. Drain and return to the pot, stirring in a little olive oil to keep the pasta from sticking.
  2. Chop ONIONS small.
  3. Chop small or grind MEAT.
  4. Grind as needed and mix All + Items.
  5. Grate Cheese for topping.
Run   -   (1-3/4 hrs)
  1. In a skillet or sauté pan heat OIL over medium heat and fry Onions stirring for a minute, then stir in Meat and fry stirring until lightly browned..
  2. Stir in Seasoning mix, Tomato Sauce, Vinegar and Water. Bring to a boil and simmer covered until meat is tender, 30 to 45 minutes.
  3. Preheat oven to 400°F/200°C.
  4. In a greased casserole, layer 1/2 the Pasta in the bottom. Pour the Meat Mix evenly over the pasta, then top with the other half the Pasta.
  5. Beat Eggs medium and pour evenly over the pasta, giving it time to sink in well (this binds the top layer).
  6. Slip into the oven and bake at 400°F/200°C for about 40 minutes. Take out of the oven and immediately sprinkle grated cheese over. Slip it back into the oven for just a minute or so to melt.
NOTES:

  1. Pasta:

      The photo example is made with Penne Rigate, but any tubular pasta, including Macaroni, could be used.

  2. Meat:

      Lamb or Goat would be most common but Beef can also be used, and Lebanese Christians can use pork

  3. Mixed Spice:

      Baharat is the name for various spice mixtures used throughout Anatolia, the Middle East and North Africa. See my Mixed Spices page for recipes.

  4. Cheese:

      A regional cheese that melts well (some Turkish Tulum) would be fine - but usually what I have on hand is Monterey Jack.

  5. Tomato Sauce:

      This should be a simple sauce without strong flavorings. I use an 8 oz can of Faron (Mexican for Pharaoh) brand.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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