Turkish Baked Pasta with Cheese

From Arabesque

500ml milk
4 eggs
200g feta cheese, mashed with a fork
salt
300g dry Tagliatelle nests

Bring the milk to a boil. Lightly beat the eggs in a bowl, then beat in the milk, and add the feta and some salt.

Crush the tagliatelle nests into small pieces in your hands and throw into boiling, salted water, and cook till al dente (5-8 minutes). Drain and turn into a greased baking dish. Pour the milk mixture over the top and mix well.

Bake at 180c/350f for 45-60 minutes, until the mixture has set.

This was a really simple dish to make (though not exactly fast), and it was so comforting. It reminded me of the noodle kugel that my grandmother used to eat, only not sweet. For those of you who don’t know Kugel, this recipe is like a pasta custard cake, but savory, not sweet. How cool is that?

I loved it, and chances are, there will be some Kugel coming soon too.