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-----------------------For the makaroni ----------------------

  One package of makaroni ( about 1.5 kilos)

  Some cheese

  Some mint

  Two eggs' white (well bitten with a mixer)


------------------------------For the stuffing-----------------------------------------

  half kilo of chopped meat (pork or maybe chicken)

  some chopped parsley

  two big chopped onions

  salt, pepper, one or two tomatoes

  two or three soup spoonful of oil (Corn Oil)

  half cup of dry white whine

------------------------------For the "mbeciammel" cream-------------------

  two eggs (only the yolks)

  six glasses of whole milk

  six soup spoonful of flour ( full the spoon well to the top)

  salt , white pepper

  half a cup of corn oil


LETS' GO....


--------------Preparation of the stuffing-----------------------

Put in a small casserole the meat, the onions, the two chopped tomatoes,

the oil, wine, a glass of water, salt and pepper. Cook it for about one hour in low

heat. When you see that the meat is done, and there is no more juice in it, put the

parsley and cook it for a few more minutes.

-------------Preparation of makaroni---------------------------


Put a lot of water and some salt in a big casserole. Boil it well and then put the

package of makaroni in it. You can divide makaroni in half before putting them in the

casserole. Cook them for about 5 minutes. **Don't cook them to be done because

they will be cooked in the oven at the end.**


When the makaroni is ready, take them out of water and leave them for a while until

they cool down. Add the two eggs' white (well bitten with a small mixer).

(Hint: if you want the makaroni to cool down quickly, put them under the tap of cold

water) . Mix the makaroni, beaten eggs' white , mint and some cheese.


Then take pan or pyrex 37x23x10 cm or a round one of 30cm. Lightly grease the pan

with a little oil and flour. Then put the half of the makaroni in it. Put the cooked

meat on top and then the other half of makaroni. On the top put the mbeciamell



------------------Mbeciamell cream-------------------------------

Boil 6 cups of milk in a casserole.

Put the half glass of oil in another casserole and leave it boil (not burning).

Then add the flour very very slowly in the hot oil and keep beating it well for a few

minutes. It must be like a cream.

When the flour is done, pour the hot milk in the mixture of flour and oil but be

careful to beat it very fast. Beat it until you see it like a cream. Then beat the two

eggs' yolks with a spoonful of water. Add the eggs in the cream together with salt

and pepper and beat it for some more minutes.


Pour the cream on the top of makaroni.


Then add some cheese on the top of the cream. Then pour half glass of water


on the top but be carefull not to destroy the cream.


Bake at a low heat in the oven (180Celsius or less) for about one hour or

until you see the top of the cream to be somehow red.





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