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This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are penne (which is my favorite), angel hair, spaghetti or elbow macaroni. I prefer to bake in an 8x11 glass dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.