Spicy pasta bake

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

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

Ingredients

Asia
Palestine
Pasta

Ingredients

Method