Ma’akarounah Bel-Bandourah

August 17th, 2014

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Ma’akarounah Bel-Bandourah is pasta with tomato meat sauce. Usually spaghetti is used for making this dish.

Let’s make Ma’akarounah Bel-Bandourah:

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1. In a pot, heat 1/2 tablespoon ghee.

2, 3,4. Add ground meat, stir meat until completely cooked and set aside.

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5,6. In another pot, heat 1/2 tablespoon ghee.

7,8. Add tomato paste and stir, then add 1 1/2 cups water and stir.

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9, 10, 11, 12. Add tomato sauce to the cooked ground meat, season with salt and black pepper. Turn on heat and keep on low heat to simmer for about 15 minutes, then turn off heat.

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13. Bring large pot of salted water to boil.

14, 15, 16,17. Add spaghetti, stir and cook until al dente, follow packet direction for cooking time.

18. Once cooked, take the pot and put under running water.

19,20. Drain the spaghetti into a colander and rinse it under running water (I want to wash off the starch).

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21. Keep spaghetti in the colander and allow to drain, and set aside.

22. In a large pot, heat 1 1/2 tablespoons ghee and bring it to high heat, then turn off heat and allow the ghee to slightly cool, just leave it for about 5 to 7 minutes.

23. Add spaghetti to ghee.

24, 25, 26. Hold the pot and shake it several times to flip spaghetti and help coating with ghee.

27. Turn on heat, gently toss spaghetti to coat with ghee, I use my hand because using a spoon or a fork may turn spaghetti into small pieces.

28. Turn off heat, keep spaghetti in the pot, and set aside. Usually, I keep the spaghetti in a Pyrex dish covered with aluminum foil and in the oven on low heat, just to keep it hot.

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29. Heat the tomato sauce.

30. Transfer spaghetti into a serving plate.

31. Serve hot spaghetti with hot tomato sauce.

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32. Enjoy.

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Ma’akarounah Bel-Bandourah

From: Family Recipe / Servings: 4 – 5 People
PDF Text Only / Print With Images

1/2 tbsp ghee, for meat

200 g fat free ground lamb meat

1/2 tbsp ghee, for tomato paste

1 cup tomato paste

1 1/2 cups water

Salt

Black pepper

Salted water, for cooking spaghetti

550 g dry spaghetti

1 1/2 tbsp ghee, for spaghetti

 

In a pot, heat 1/2 tablespoon ghee.

Add ground meat, stir meat until completely cooked and set aside.

In another pot, heat 1/2 tablespoon ghee.

Add tomato paste and stir, then add 1 1/2 cups water and stir.

Add tomato sauce to the cooked ground meat, season with salt and black pepper. Turn on heat and keep on low heat to simmer for about 15 minutes, then turn off heat.

Bring large pot of salted water to boil.

Add spaghetti, stir and cook until al dente, follow packet direction for cooking time.

Once cooked, take the pot and put under running water.

Drain the spaghetti into a colander and rinse it under running water (I want to wash off the starch).

Keep spaghetti in the colander and allow to drain, and set aside.

In a large pot, heat 1 1/2 tablespoons ghee and bring it to high heat, then turn off heat and allow the ghee to slightly cool, just leave it for about 5 to 7 minutes.

Add spaghetti to ghee.

Hold the pot and shake it several times to flip spaghetti and help coating with ghee.

Turn on heat, gently toss spaghetti to coat with ghee, I use my hand because using a spoon or a fork may turn spaghetti into small pieces.

Turn off heat, keep spaghetti in the pot, and set aside. Usually, I keep the spaghetti in a Pyrex dish covered with aluminum foil and in the oven on low heat, just to keep it hot.

Heat the tomato sauce.

Transfer spaghetti into a serving plate.

Serve hot spaghetti with hot tomato sauce.

Enjoy.

Notes and Tips

Look at picture here of spaghetti I use.

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One Response to “Ma’akarounah Bel-Bandourah”

  1. I love the presentation of such a classic recipe! I love to add mashed garlic and fried onion with herbs.

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