DUBAI: Craving a scrumptious bechamel pasta dish? Then Stylianos Tereziou, head chef at Trump Worldwide Golf Membership in Dubai, has a mouth-watering recipe to make at residence.
He instructed Arab Information: “Bechamel is a well known dish in GCC international locations and is broadly consumed throughout Ramadan. However additionally it is a dish that we eat in Greece and is a part of our custom.”
Tereziou has added a twist to the dish by utilizing hen as a substitute of beef.
2 tablespoons olive oil
3 garlic cloves, finely minced
2 pink onions, finely chopped (sub yellow or brown onions)
1 kilogram hen minced
800g canned crushed tomato
2 hen bouillon cubes, crumbled (inventory cubes)
2 tablespoons tomato paste
1 teaspoon white sugar
1 bay leaf
1 cinnamon stick
1/4 teaspoon floor cloves
1 pink chilli finely chopped
100g chopped coriander
3/4 teaspoon salt
1 teaspoon black pepper
100g butter, unsalted
110g flour, plain/all-purpose
1 litre milk, complete/full fats
Nutmeg, ideally freshly grated
1/2 teaspoon salt
100g Kefalotyri Greek cheese (sub Parmesan or Romano), finely shredded
2 egg yolks (egg whites are used within the pasta)
400g penne pasta
120g feta, crumbled
2 egg whites (yolks utilized in bechamel)
75g Kefalotyri Greek cheese (sub Parmesan or Romano), finely grated
Add the garlic and onion to a big pot over a excessive warmth. Prepare dinner it for 2 to a few minutes till the onion is softened. Then add the hen and break it up as you stir.
Then add the remaining substances. Stir nicely, carry to a simmer, then scale back the warmth to medium so it’s simmering gently. Prepare dinner for 45 minutes to at least one hour till the liquid is generally gone, stirring every so often. It needs to be a thick combination.
Take away the pot from the range and funky it to room temperature.
Soften the butter in a big saucepan over medium warmth. Add the flour and stir for one minute.
Whereas stirring, slowly pour in heat milk. Stir for 5 minutes – so the bottom doesn’t stick – till it’s thick sufficient, then take away it from the range. Stir within the nutmeg, cheese, and salt.
Depart it for 5 minutes to chill. Then whisk within the egg yolks shortly. Place the lid on the pot and put aside. If the sauce cools and will get too thick to pour, simply reheat on a low range till it’s pourable.
If you find yourself able to assemble, prepare dinner the pasta per packet directions, however deduct one minute. Drain it, then return it to the pot. Depart it to chill for 3 minutes, then stir by the egg whites. Gently stir by the crumbled feta.
Assemble and bake:
Preheat the oven to 180 levels Celsius. Place the pasta (blended with the egg white and feta cheese) in a baking dish. Prime it with the hen sauce, then easy the floor. Pour over the bechamel sauce, then sprinkle over the cheese.
Bake for half-hour or till the crust turns golden. Cool for a minimum of 10 minutes so you possibly can reduce neat slices with the layers neatly seen.