Macaroni Béchamel Balls
كرات المعكرونة بالبشاميل
Ingredients
3 Glasses small Macaroni
½ Kg mince Meat cooked with onion, salt, black pepper, cumin, and dill.
2 Eggs + Rusk
Béchamel Sauce: ½ glass Oil + 8 table spoons Flour + 5 glasses liquid Milk
Salt + Black pepper + Cumin
Method of Preparation
Boil the macaroni in water with salt inside it , drains it and wash it , and keep it on side, then add the cooked meat to the macaroni , mix them well , put the oil on the oven then add the flour , stir for two minutes , then add the milk , and stir again until it start boiling , then flow it on the macaroni, and mix it well together , then start rounding them in size of the walnuts, dip then in the egg , then in the Rusk , arrange them in the tray , put them in the refrigerator for one hour so they will become solid , after that deep fried them , and serve it…
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