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Macaroni Shuta (M, TNT)
Source: "Rashelika," a wonderful (Hebrew) cookbook, reminder of the influence of authentic Sephardic cookery in Jerusalem in the beginning of the 19th century
Serves: 6

1 package thick pasta (i.e., macaroni)
1 tsp. salt
1 tbsp. oil
Water for cooking pasta

1 lb. ground beef meat
3 onions, thinly sliced
3 tbsp. oil
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. sugar
1 medium sized can crushed tomatoes
3 garlic cloves, diced
3 tbsp. parsley, shredded
2 tbsp. oil

Bring the water to boiling stage with oil and salt. Add pasta and cook about 7 minutes. Drain and mix with 2 tbsp. of oil.

Fry onions and garlic until golden, add meat, continue frying and mixing until crumbles. Add spices, tomatoes.

Mix with the cooked pasta.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A