Turkish people love pasta and my dear son, Can is definitely one of them. This is one of his favorites. I like to prepare it too. Although it is like a whole meal, and looks complicated, it is definitely not. It doesn’t make a big mess, looks like lasagna but it is much easier. The material is quite straight forward too. Here it goes;
First get the pasta. If possible pick the one shown in the picture, called mezzalini. If not available farfalle, penne rigate or even normal spaghetti will do.
Pick a tall, wide pot to cook the pasta. Add about 2 litres of water and a tea spoon full of salt. Do not add oil. Bring to boil. Put the pasta in, do not break the pasta. Mix several times. Close the lid. Wait around, the water will come to boil again very soon. You need to watch out or there will be starchy water all around. When the water boils, remove the lid and stir again. Do not cook the pasta all the way, cook only 3/4’th of the time you would normally cook. You will be cooking it in the oven too anyway. So when pasta is not even “all dente” drain. However do not rinse.
While the pasta is cooking prepare the yogurt mixture. One of the things I like about this dish is you don’t have a lot to clean afterwards. Pick your oven dish. In it break an egg, grate your cheeses, mix with olive oil, melted butter, cruched garlic cloves.
When the pasta is ready, pour it into the yogurt mixture. Mix until all the pasta is surrounded by the yogurt mixture. On top put additional cheese slices and finally sprinkle with red pepper flakes.
Cook about 20 minutes in a pre-heated oven at 180 degrees until the cheese on top melts and gets brownish.
Add about 2 litre of water to your spaggeti pot. Use a tall pot if possible, so when the water boils, it won't sprinkle around-definitely worth the investment. Add 1 teaspoon of salt. Bring to boil.
Add the spagetti. If you can find the type of spagetti shown in picture, it will work the best. If not available farfalle, penne or even spagetti will do. Try not to break the spagetti. Stir often at first and then occasionally. Cover the lid, until the water comes to boil again.
Once the water comes to boil again, open the lid and stir. Cook the spagetti only half way, as it will be cooked again in the oven. So cooking for about 6-8 minutes should be enough. Drain, set aside. Do not rinse.
Meanwhile prepare the mixture. Break the eggs in your serving dish. Whisk slightly with a fork.
Grate the white-peta cheese.
Melt the butter.
Crush the garlic cloves.
Grate also about 25 gram of the fresh kashar cheese. If you cannot find it muenster, provolone or similar cheese will do.
Mix the egg, yogurt, chrushed garlic cloves, white cheese, melted butter, olive oil and the grated fresh kashar cheese in the oven dish. Do not add salt as there will be enough salt in the cheese.
Combining and cooking
When the pasta is ready pour it on to the yogurt mixture and mix well.
Slice the remaining fresh kashar cheese evenly on top. Might not cover completely, it will be fine.
Sprinkle with red pepper flakes.
Cook in a pre-heated oven at 180 degrees until brownish on top and bottom. It will take about 20 minutes.