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Béchamel Pasta Stuffed with Kabab Halla and Dried Fruits
Béchamel pasta stuffed with Kabab Halla made from shoulder meat, along with dried apricots, prunes, and dried figs. This recipe combines creamy béchamel with the concentrated sweetness of dried fruits.
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Ingredients
- Salt (To taste)
- Black pepper (To taste)
- Bay leaves
- Nutmeg
- Ghee for the Kabab Halla
- Onion
- Shoulder meat (Cut for Kabab Halla)
- Dried apricots (Dried apricots)
- Prunes (Dried plums)
- Dried figs
- 2 cup Water (Added to the Kabab Halla)
- Ghee for the béchamel
- Flour (For the béchamel)
- Milk (For the béchamel)
- Cooking cream (For the béchamel)
- Cooked pasta (Boiled in advance; the type is not specified in the source)
- Cheddar cheese (For the top layer)
Steps
- 1
Prepare the recipe seasoning with salt, pepper, bay leaves, and nutmeg, using an unspecified amount of seasoning as stated in the source.
- 2
Heat the ghee in a pot, then sear the shoulder meat pieces until they begin to brown.
- 3
Add the onion to the meat and sauté them together.
- 4
Add 1 tbsp of the recipe seasoning to the meat and onion mixture.
- 5
Add the dried figs, dried apricots, and prunes to the pot.
- 6
Add 2 cups of water, then cook the Kabab Halla over low heat for 2 hours, until the meat is tender.
- 7
Boil the pasta in advance, then drain it in preparation for mixing it with the béchamel.
- 8
To prepare the béchamel, heat the ghee in another pot.
- 9
Add the flour to the ghee and stir, then add 1 tbsp of the recipe seasoning.
- 10
Gradually add the milk, stirring until the béchamel thickens, then add the cooking cream.
- 11
Add the cooked pasta to the béchamel and stir until it is coated.
- 12
Place a layer of béchamel pasta in the assembly dish, then add a layer of cheddar cheese.
- 13
Add the Kabab Halla with dried fruits over the layers, then add the remaining béchamel pasta.
Notes
The source does not provide quantities for most ingredients and does not specify the oven temperature or whether the dish should be baked after assembly; therefore, no unmentioned baking step has been added. A cooking time of 2 hours is given for the Kabab Halla, while the phrase “20 minutes” appeared in an advertising or unclear context in the recording and was not used as an alternative cooking time.
Nutrition per serving
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