Makaronia Se Forma Me Kima (Macaroni and Ground Beef)

Course : Greek
Serves: 6
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1 pound coarse ground meat
1 medium Onion -- chopped
6 tablespoons butter
1/2 pound tomatoes -- peeled, strained or
1 tablespoon tomato paste diluted with:
1 cup water
1 teaspoon salt and pepper to taste
1/2 pound thick macaroni
2 large egg whites
1 cup parmesan cheese -- grated
4 sheets phyllo pastry
2 tablespoons melted butter
-----bechamel sauce-----
8 tablespoons butter
10 tablespoons flour
4 cups hot milk
2 large egg yolks -- lightly beaten
1 teaspoon salt and pepper to taste

Preparation / Directions:

Brown meat and onion with 3 tbs. of the butter, breaking up the meat with a wooden spoon during the process. Add tomatoes (or paste w/water) and seasoning, and cook over low heat for about20 min., or until the liquid is absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining butter in another pan and pour it over macaroni. Beat egg whites lightly and add. Prepare the b├ęchamel, melt the butter and add the flour slowly to it, blending in well. Add hot milk, stirring it in rapidly with a clean wooden spoon until the sauce thickens.. Remove the sauce from heat; blend in egg yolks. Pour over macaroni. Sprinkle with cheese. Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend over the pan; do not trim). Brush with melted butter. Spread 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. Use the 2 remaining phyllo sheets for the top: butter each and trim to fit the pan. Bake in preheated oven at 375F. for about20 min., or until golden brown. Cool; turn out onto a platter.

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