Kousa bil Béchamel: Traditional Egyptian Courgette Casserole
Step into the heart of Egyptian home cooking with Egyptian Courgette Casserole, a dish that transforms simple courgettes and spiced minced beef into a layered, comforting casserole that’s rich, creamy, and utterly irresistible. This traditional Egyptian classic brings together tender roasted courgettes, a savoury meat filling, and a silky béchamel sauce, baked to bubbling golden perfection. Every forkful is a taste of Egypt, combining warmth, comfort, and deep, fragrant flavours that linger long after the meal is over. Serve it with fresh pita, a crisp salad, or even lightly seasoned rice for a complete, memorable meal.
Scroll down or tap Jump to Recipe to start cooking this Egyptian masterpiece.
Simple Ingredients, Big Flavours
What makes Kousa bil Bechamel so special is how humble, everyday ingredients transform into something extraordinary with careful layering and attention to detail:
- Courgettes – Sliced lengthwise and roasted until golden, they act as both the base and delicate wrapper for the spiced beef filling.
- Minced beef – Lean yet flavourful, seasoned with cinnamon, cumin, salt, and pepper for a deeply aromatic filling.
- Onion & tomato paste – Cooked slowly with the beef to add sweetness, depth, and balance.
- Béchamel sauce – A velvety blend of butter, flour, milk, and cream cheese, finished with nutmeg for that classic Egyptian touch.
- Olive oil, salt, and pepper – Simple, essential seasonings that elevate every layer.
Each element plays a role in creating layers of flavour and texture that are both comforting and refined. The result is a casserole that looks every bit as beautiful as it tastes.
How to Make Egyptian Courgette Casserole
Roast the Courgettes
Preheat your oven to 200°C/400°F (convection on). Trim the ends of the courgettes and slice them lengthwise. Arrange them on a baking tray, drizzle with olive oil, sprinkle with salt, and roast until golden and tender, flipping halfway through for even caramelisation. Roasting not only softens the courgettes so they fold easily, but also brings out their natural sweetness and depth of flavour.
Prepare the Meat Filling
Heat olive oil in a skillet, add the minced beef, and season generously with salt, pepper, cumin, and a touch of cinnamon. Cook until browned, then stir in chopped onion and let it soften. Finish with tomato paste and a splash of water, simmering until you have a rich, savoury mixture. This spiced beef is the heart of the dish, carrying the warm, comforting flavours of traditional Egyptian cooking.
Whisk the Béchamel Sauce
In a saucepan, melt butter, then stir in flour to form a roux. Gradually whisk in milk until the sauce thickens. Remove from the heat and stir in cream cheese, nutmeg, salt, and pepper. For Kousa bil Bechamel, the béchamel should be slightly thinner than a typical gratin—this way it soaks into every layer without becoming heavy. Silky and indulgent, this sauce ties the whole casserole together.
Assemble the Casserole
Spread a thin layer of béchamel across the bottom of your baking dish. Arrange roasted courgettes so they slightly overhang the edges, then spoon the spiced beef filling into the centre.
Fold the courgettes over to form neat parcels, and pour the remaining béchamel evenly across the top. This layering technique ensures every bite captures the balance of creamy sauce, tender courgettes, and savoury beef.
Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 30–35 minutes, until the top is golden, bubbling, and irresistible. Let it rest for a few minutes before serving, so the layers set beautifully. What you’ll have is a comforting, traditional Egyptian casserole—creamy, hearty, and absolutely packed with flavour.
Scroll down to the printable recipe card for exact measurements.
Why You’ll Love Egyptian Courgette Casserole
This dish is the definition of Egyptian comfort food — hearty, satisfying, and elegant enough for gatherings. The roasted courgettes, spiced beef, and creamy béchamel come together in a dish that feels both nostalgic and indulgent. Every bite offers soft, savoury, and creamy layers, making it unforgettable.
It’s also versatile: pair it with fresh pita, lightly seasoned rice, or a simple salad. Leftovers reheat beautifully, keeping the flavours intact for the next day.
Traditional Egyptian Heritage
Kousa bil Bechamel is more than just a recipe — it’s a slice of Egyptian culinary heritage. Passed down through generations, it’s a dish that brings families together around the table. Its combination of spiced beef, roasted courgettes, and creamy béchamel embodies the warmth and richness of Egyptian home cooking, offering a taste of tradition in every bite.
Instagram Tutorial & More
Want to see this dish come to life? Watch it on Instagram for all the sizzling, creamy layers in action.
And if you’re hungry for more, explore the other recipes in my Comfort Layers series:
- Lancashire Hotpot (Lamb and Potato Bake)
- Karniyarik (Stuffed Aubergines with Ground Beef)
- Stuffed Giant Pepper
Happy cooking,
Izabella
Description
This Egyptian-style courgette casserole (Kousa bel Béchamel) is pure comfort in a dish. Fried courgette slices are wrapped around spiced beef, topped with creamy béchamel, and baked to golden perfection. A hearty, flavour-packed bake that’s guaranteed to steal the spotlight at any dinner table.
Ingredients
For the courgette:
For the meat sauce:
For the béchamel sauce:
Instructions
Roast those courgettes!
-
Preheat your oven to 200°C/400°F (convection on). Slice the courgettes lengthwise into thin strips, then arrange them on two parchment-lined baking trays. Sprinkle with salt and give them a good drizzle of olive oil. Pop them into the oven and roast for about 25–30 minutes, flipping halfway through, until they’re beautifully golden and bendy.
Get that meat sauce going
-
While your courgettes are roasting, heat up olive oil in a big pan. Toss in the ground beef and break it up with your spoon — let it brown and get all delicious. Stir in the spices—salt, pepper, cinnamon, cumin—and cook for a minute to wake up those flavours. Add the chopped onion and cook for another 5 minutes until everything’s soft and fragrant. Mix in the tomato paste and water, then let it simmer for 5–7 minutes until the sauce thickens nicely. Taste and tweak the seasoning if needed.
Whip up the béchamel magic
-
Melt the butter in a saucepan over medium heat. Sprinkle in the flour and stir continuously until it forms a smooth paste (roux). Slowly pour in the milk, whisking constantly to dodge lumps, and keep stirring until the sauce thickens to silky perfection—about 8 to 10 minutes. Take it off the heat and stir in the cream cheese, nutmeg, salt, and pepper until it’s all smooth and dreamy.
Layer it up
-
Grab a 20x20 cm baking dish and spread a little béchamel on the bottom to start things off. Lay your courgette strips so they hang over the edges—half in, half out of the dish. Fill the center with more courgette slices to cover the base completely. Spoon the spiced meat sauce into the middle and spread it out evenly. Now, fold the overhanging courgette slices over the meat like you’re tucking it in for a cozy nap. Pour the rest of the béchamel over everything, making sure it’s covered in creamy goodness.
Bake and enjoy
-
Slide that beauty into the oven and bake for 30–35 minutes, until the top is golden, bubbling, and just begging for a fork. Let it chill for 5 minutes before serving (if you can wait that long!). Perfect with fluffy rice or soft pita to soak up every last drop.
Nutrition Facts
Servings: 4 ServingCalories:632.98kcalTotal Fat:46.91gSaturated Fat: 20.72gTrans Fat: 1.65gCholesterol:138.29mgSodium:820.87mgPotassium:1231.54mgTotal Carbohydrate:23.55gDietary Fiber: 3.58gSugars: 14.56gProtein:30.64gVitamin A: 205.03IUVitamin C: 43.52mgCalcium: 243.38mgIron: 4.26mgVitamin D: 1.8IUVitamin E: 1.64IUVitamin K: 17.27mcgThiamin: 0.28mgRiboflavin: 0.7mgNiacin: 7mgVitamin B6: 0.87mgFolate: 79.48mcgVitamin B12: 3.3mcgPhosphorus: 433.43mgMagnesium: 86.39mgZinc: 6.67mg
Note
Courgette Preparation: Uniform slicing is key. Aim for thin, even lengthwise slices so they roast evenly and remain pliable for folding without cracking. Overly thick slices won’t soften properly and may affect the final texture.
Roasting Technique: Spread courgette slices in a single layer without overcrowding the trays to ensure proper caramelisation and prevent steaming. Roast until golden and tender but not mushy.
Meat Filling: Browning the ground beef thoroughly develops deeper, richer flavour. Incorporating warm spices like cinnamon and cumin adds aromatic complexity without overpowering the dish.
Tomato Paste: Cook the tomato paste with the meat until it darkens slightly to eliminate raw acidity and intensify its sweetness, balancing the spices.
Béchamel Sauce: Maintain a medium heat and whisk continuously when adding milk to avoid lumps and achieve a velvety texture. Incorporating cream cheese enriches the sauce’s body and adds subtle tanginess. Season carefully with nutmeg, salt, and pepper to complement the meat’s spices.
Assembly: When folding courgettes over the meat, handle gently to preserve the structure of the parcels. The béchamel serves both as a binder and a moisture source, ensuring a luscious final bake.
Baking: Monitor the casserole closely in the final minutes to achieve a perfectly golden, bubbling top without burning. Allow resting time post-baking to let the flavours meld and the dish to set for clean portions.
Serving Suggestions: This dish pairs beautifully with simple, fresh sides such as a crisp salad or soft, warm pita to balance the richness.
