Zucchini with Bechamel (Kousa Bil Bechamel) - Egypt
Ingredients: Ingredients: 5-6 small zucchini (10 cm) sliced slightly diagonally (like slicing salami) 300 g minced beef 1 onion (large green with all the green leaves) 1 tablespoon of oil 1 tablespoon of thick tomato juice, with pulp (passata) salt, pepper 1 pinch of ground coriander 1 pinch of ground cumin 1 pinch of ground cinnamon a little ground cardamom (just the black seeds) ground nutmeg (a pinch) For béchamel sauce: 500 ml milk 1 tablespoon of flour 50 g butter 1 pinch of grated nutmeg salt
To create a delicious and comforting dish, I started by preparing the meat. I placed ground pork and beef in a pan, along with a finely chopped medium onion. I added a pinch of salt and a drizzle of olive oil, letting everything simmer on low heat. It is important to stir occasionally to prevent sticking and ensure even cooking. When the meat changes color, I add quality tomato sauce along with my favorite spices: pepper, oregano, and basil. I let the mixture boil for a few minutes to combine the flavors, then transferred everything to a large bowl, allowing the meat to cool slightly.
Meanwhile, I washed some young and tender zucchini, then trimmed their ends. Since they were small zucchinis, there was no need to peel the skin or remove the seeds. I sliced them diagonally to create larger, more appetizing pieces. The zucchinis were added to the pan where I cooked the meat, without adding more oil, taking advantage of the fat left by the meat, and I sprinkled a little salt over them. I covered the pan with a lid and steamed them, stirring occasionally, until they became soft but not fully cooked, about halfway.
To complete the dish, I prepared a creamy béchamel sauce. I melted a piece of butter in a saucepan, then added a tablespoon of flour, stirring constantly. Then, I gradually poured in milk, continuously mixing to avoid lumps. On low heat, I cooked the sauce, stirring nonstop until it thickened slightly. If you want more sauce, you can double the quantities, but I opted for a thin layer, to our taste. When the sauce was ready, I added a pinch of ground nutmeg for extra flavor.
I preheated the oven to 180-200°C and greased a baking dish with a little oil. I began assembling the dish: I placed a layer of zucchini in the dish, then added the cooked meat. If you like, you can make a second layer of zucchini and meat, like in moussaka. On top, I poured the béchamel sauce evenly, making sure it covers the ingredients well. I placed the dish in the oven and baked everything for about 30-40 minutes, until the sauce turns golden and steam bubbles start to rise.
When I took the dish out of the oven, I let it cool for 5-10 minutes, just like lasagna, to set the layers. Then, I carefully cut it into slices and served it with a fresh salad, perfect to complement this comforting dish. This recipe is not only tasty but also an excellent way to enjoy vegetables and meat in a delicious way!
