100 gr butter
200 gr onion -finely chopped
650 gr minced beef
900 gr riped tomatoes -peeled and finely chopped
2 tablespoons tomato paste
½ tablespoon cinnamon
1 tablespoon sugar
Pinch of nutmeg (optional)
100 gr halloumi cheese
50 gr flour
600 ml milk
3 eggs -well beaten
In a frying pan heat 50 gr of the butter and fry the onions for about 5 minutes until they are soft, add the minced meat, all the spices, salt and pepper and fry gently for 10 minutes stirring all the time. Then add the skinned and finely chopped (or grated) tomatoes, together with the tomato paste and sugar. Cook gently for a further 10-15 minutes.
To make the sauce melt the butter in a medium saucepan and add the flour. Cook the roux gently for 2-3 minutes. Take the pan off the heat and add the milk a little at a time, beating all the time. Replace on the heat and bring to the boil, stirring constantly. Add 1 tablespoon of the hot sauce into the well beaten eggs and pour the beaten eggs into the sauce. Cook the sauce 4-5 minutes, stirring all the time without boiling.
Cook the macaroni in plenty of boiling salted water, until soft but firm. Drain well. Heat the rest of the butter and pour over the macaroni.
Into a well greased baking tray, put half of the cooked macaroni, sprinkle with cheese, then spread the minced meat sauce on top, into which 2 tablespoons white sauce is added and well mixed. Top it up with the rest of the macaroni, sprinkle more cheese over and cover with the white sauce. Put the rest of the cheese on the top and bake in a moderately hot oven until brown and crusty on the top.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.