Arabic macaroni recipe
I have had many doubts about what to call this recipe, I do not know if calling them Arabic macaroni is entirely appropriate but at least I think it is the closest thing to do to differentiate them from other macaroni recipes that we can make. Well, it is also "penne rigate" the pasta that I used today.
The recipe is from the book Aroma Arabic that I told you about a few days ago. The explanation of this recipe is great. He says that he met it in Libya and that they explained to him that it is a very traditional recipe, more than the Italian one, since the pasta was born in China and that it was the Arabs who brought it to Italy. Thus, very briefly explained according to the story told in the book.
Ingredients for 4 people
- 350 g of macaroni, 500 g of diced beef, 2 onions, 500 g of peeled and seedless tomatoes, 1 teaspoon of harissa (or more), 1 teaspoon of cinnamon, 1 teaspoon of curry, 1 teaspoon of cumin ground, 1 teaspoon ground black pepper, oil and salt.
How to make arabic macaroni
We will start by cutting the beef into small cubes and the peeled onion in julienne. We poach the onion in a saucepan with a little oil.
When the onion begins to become transparent, add the meat and stir until it begins to be cooked and has taken on color.
At that time we add the chopped tomatoes, previously blanched to remove the skin and seeds. We add the seasonings, mix and let cook.
At that time we cook the macaroni in salted water. When they are cooked, drain them and mix in the same saucepan.
Processing time | 40 minutes
Difficulty | Easy
For my taste, once these arabic macaroni are cooked and eaten, I think next time I'll add some fresh chopped coriander just before bringing to the table. I think it will give you a touch of freshness, which you need, to calm the spice.