A Turkish home classic: pasta baked in an egg-enriched béchamel with white cheese and kashar until golden, then cut into squares. Vegetarian.
Ingredients
Instructions
- 1
Cook the pasta according to the package directions and drain. Preheat the oven to 180 °C.
- 2
Melt most of the butter in a saucepan, add the flour and cook over low heat for 2 minutes. Gradually add the milk, whisking constantly, and cook for 5-6 minutes until thick. Season with the salt and black pepper and remove from the heat.
- 3
Let the béchamel cool for 5 minutes, then whisk in the eggs one at a time.
- 4
Crumble the white cheese. Mix the pasta with most of the béchamel, the white cheese and half the kashar.
- 5
Grease a 25x35 cm baking dish with the remaining butter and spread the pasta mixture in it. Pour over the rest of the béchamel and scatter the remaining kashar on top.
- 6
Bake at 180 °C for 30-35 minutes until golden. Rest for 10 minutes, then cut into squares.
Nutrition
Per serving
| Calories | 510 kcal |
|---|---|
| Protein | 23 g |
| Carbs | 55 g |
| Fat | 22 g |
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