Arnabeet B'bashamel (Cauliflower Casserole)
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Arnabeet B'bashamel (Cauliflower Casserole)



  1. Bring 3 cups of water to a boil in a saucepan, add cumin and cauliflower, and boil for 2 minutes, until cauliflower is tender.
  2. Drain and set aside.
  3. Saute ground meat, onion, salt, pepper and allspice until meat is browned.
  4. Add tomato sauce, and cook over lowered heat for 10 minutes.
  5. Set aside.
  6. To prepare cream sauce, melt butter in medium-sized saucepan, add flour and stir until the flour is light brown.
  7. Reduce heat, slowly add milk, then salt and pepper and cook, stirring constantly, until the sauce is thick and smooth.
  8. Set aside to cool for 5 minutes, then add sauce, a little at a time and stirring constantly, to the egg.
  9. Place half the cauliflower in a greased 9" x 9" pan, cover with the meat sauce, then the rest of the cauliflower and pour the cream sauce over the top.
  10. Bake at 350f for 30 minutes.

Other Information

Author: Person.Soad Mansour, Person.Layla Risk, Person.Suzy Grindi

Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: cauliflower, cumin, meat, onion, tomato sauce, salt, pepper, allspice, butter, flour, milk, egg

Equipment: measuring cups, measuring spoons, saucepan, knife, strainer, oven

See Also