Ingredients

380g can of Mortadella Zenah, chopped.

2 large cups of béchamel sauce.
1 large cup of grated kashkaval.

4 tablespoons sweet corn.

Mushrooms optional.
Green pepper optional.

200 g pasta.

Cruched Rusk.

Bechamel sauce ingredients:

2 cups of milk.
4 tablespoons flour.
1 Chicken stock cube (18g).
Liquid cheese as desired.
4 tablespoons vegetable oil.

Method

Bechamel sauce method:

Put the oil and flour on the fire and stir for two minutes

Then I add two cups of milk gradually and continue stirring,

and then it starts to boil. Add a Chicken stock cube and liquid cheese in the desired amount you have, stir them well, and when it sticks well, turn off the heat Until it cools down.

Directions:

Bring a large pot of pretzels to a boil، Add the pasta and cook until al dente, 6 to 10 minutes Drain and clean well under cold water Prepare the bread sauce, add the pasta and half the amount of béchamel Place the mushrooms, peppers and their ties on top Then put the kashkaval cheese, zenah  luncheon slices, the remaining amount of bechamel,and the cruched Rusk on its surface and place it in the oven for 15-20 minutes, or until the surface takes on a golden color.

• Mortadella

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