Name: Spicy pasta bake
Yield: Serves six generously
Cuisine: Palestinian
Ingredients: A pinch of ground nutmeg; 1 tbsp ground cinnamon; 180 g feta, roughly crumbled; 2 red peppers, stalk, core and seeds removed, flesh cut into roughly 3cm dice (260g); 130 g Greek-style yoghurt; ¾ tsp Aleppo chilli flakes (or ⅓ tsp regular chilli flakes), to serve; 1 tbsp ground cumin; 500 g beef mince (15–20% fat); Salt and black pepper; 3 sticks of celery, roughly chopped (150 g); 1 onion, roughly chopped (150 g); 2 tbsp olive oil, plus a drizzle to serve; 5 garlic cloves, crushed; 2 green peppers, stalk, core and seeds removed, flesh roughly chopped (150g); 1 tsp caster sugar; 25 g unsalted butter; 2 egg yolks; 45 g unsalted butter; 350 g macaroni pasta; 2 tbsp oregano leaves, finely chopped; 20 g parsley, roughly chopped, plus extra to serve; 2 bay leaves; 1 × 400 g tin of chopped tomatoes; 5–6 plum tomatoes (500 g), coarsely grated and skins discarded (400g); 60 g plain flour; 2 tsp ground allspice; 500 ml whole milk; 1¼ tsp chilli flakes; 1 tbsp tomato purée

Preparation info

Serves
six
generously

Difficulty
Complex

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Sami, like so many kids – Middle Eastern or otherwise – did a lot of his growing up at home on pasta bakes. There’s quite a kick in our version, but the chilli flakes can be reduced or left out if you prefer. Don’t skimp on the time the bolognese sauce sits on the stove, though. It’s this which gives the dish such depth and makes the house smell like home.

Getting ahead: The bolognese sauce can be made up to 2 days before assembling the dish, and it also freezes well. Bring i