Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 3 tablespoons | Olive oil |
| 1 cup | Chopped onion |
| 1 pounds | Ground lamb or beef -- or |
| \N \N | More |
| \N \N | If desired |
| ¾ cup | Chopped peeled tomato |
| 1½ teaspoon | Salt |
| \N \N | Freshly ground black pepper |
| ¼ teaspoon | Oregano |
| ½ cup | Grated gruyere cheese |
| 1 pounds | Macaroni -- cooked and |
| \N \N | Drained |
| \N \N | Sauce |
| 2 tablespoons | Margarine or butter |
| 1 tablespoon | Flour |
| ½ teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| 1 cup | Milk |
| 1 large | Egg yolk |
| ¼ cup | Grated parmesan cheese |
In a skillet heat the oil, cook the onion and meat over high heat stirring constantly for 5 minutes. Stir in the tomatoes, salt, pepper, and oregano. Cook over low heat 5 minutes.Stir inthe cheese and check for seasonings. In a buttered 2 quart casserole, Sauce: Melt the margarine or butter in a saucepan; gradually blend in the flour, salt and pepper. Add the milk gradually, stirring constantly , until the mixture comes to a boil.Cook it over low heat 5 minutes. beat the egg yolk and cheese in a bowl; add Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman