If there is one thing I have learned in the kitchen, it is to keep recipes like Siniyet Macaroni close at hand. I love a main course with enough character to carry the whole meal. This is another beautiful reminder of how welcoming a Middle Eastern table can be. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 450g/1 lb coarse ground beef
- 1 medium onion, chopped
- 3/4 tbs salt or to taste
- 1/2 tsp black pepper or to taste
- 1/4 tsp cinnamon, ground
- Olive oil and vegetable oil
- 10 cups water
- 1 tbs salt
- 3 cups elbow macaroni
- 2-3 tbs tomato paste, heaping
- Chopped parsley
Instructions
- Preheat oven to 400 F.
- In a nonstick pan add the ground beef, onion, spices listed on top and a mixture of olive oil and vegetable oil enough to to coat the meat and onion (trust me you can’t mess up this dish) mix well and place in the oven to bake.
- Make sure to keep an eye and check on the meat, stir in between until the meat is cooked, and no longer pink, and the onions are soft.
- In a large pot boil 10 cups water add 1 tbs salt add the macaroni and let cook for 10 minutes. Stir in 2-3 tablespoons of tomato paste and turn off the heat. Let sit while the meat is cooking.
- Add the macaroni with the liquid to the meat tray, it will will look soupy but it will bake off in the oven. Stir the macaroni with the meat so it’s spread and mixed well.
- Raise the temperature to 425 F, bake in the oven for 20 minutes.
- Top with the chopped parsley and place the tray on the top shelf bake until the edges are a bit crispy and the parsley is wilted. You can also broil instead if you like.