1 packet of thick (fırın) macaroni
1 helloumi cheese
7 tablespoons of flour
7 cups of milk
1 kg minced beef
1 bunch of parsley
1/2 cup sunflower oil
1 teaspoon salt
1 teaspoon pepper
Firstly palce water into a saucepan and bring to boil. Without breaking the macaroni place them into the boiling water. Boil them they are nearly cooked but not soft. Drain them and run somecold water over the drainer.
Next, chop the onions thinly, and saute them in a pan. Add over this the minced beef and stir it over low heat. Just a munite prior to removing the cooked mixture from the cooker add the thinly chopped parsley, salt and peeper, and simmer for another munite.
Divide the macaroni waiting in the drainer into two equal amounts. Place the one half of the amount into a deep tray so as to cover the bottom of the tray. Over this place the cooked minced meat mixture, then cover the mixture with the remaining amount of the macaroni.
For the sauce, place a half cup of oil in a saucepan, and add the 7 tablespoons of flour stirring constantly over moderate to low heat. When the flour begins to turn pink, slowly add the milk while continuing to stir constantly.
Next add the grated helloumi cheese and keep stirring for a while longer. Finally add the pre-whipped eggs, stir and remove from the heat. You should now have a moderately thick sauce. Now, cover the top of the macaroni waiting in the tray, with this sauce. Once this is done, place the tray in the middle shelf of a pre-heated oven and cook for an hour. When the top turns pink the oven macaroni` is ready to be served. Enjoy your meal.