A pasta like tagliatelle called eriÅte is a traditional Turkish food that is still made by hand in rural areas. This recipe, with feta cheese, eggs, and milk is easy-to-make comfort food. It can be served as a first or main course and can be made in advance and heated through before serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the milk to the boil. Lightly beat the eggs in a bowl, then beat in the milk. Add the mashed feta to the milk and eggs with some salt (it still needs some despite the saltiness of the cheese).
Step 2
Crush the tagliatelle nests into small pieces with your hands. Throw them into plenty of boiling, salted water and cook until done al dente, about 5 to 8 minutes. Drain and turn into a greased baking dish. Pour the milk, egg, and cheese mixture over the pasta and mix well.
Step 3
Bake in an oven preheated to 350Ā°F for 45 to 60 minutes, until the creamy mixture has set.
variation
Step 4
Another, quicker dish is the same pasta tossed with melted butter and topped with plenty of crumbled feta cheese, and a generous amount of chopped flat-leaf parsley.
