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egyptian-pasta

Thanks to Sophia Baji, this recipe was passed on to Faiza Bhabi and became a family (and friend) favourite! Although it's a bit finicky to make, this is a guaranteed crowd pleaser, and it can be prepared ahead of time. Leftovers taste even better. I never understood why it was called Egyptian pasta...until I had pasta made by Egyptians! They call it Macarona Béchamel — made with ground beef and similar in taste. Obviously we've made our own changes, especially with the addition of the occasional spinach. Either way, it's delicious!

Ingredients