Label
All
0
Clear all filters

Fresh Pasta Pie

Rate this recipe

Preparation info
  • serve

    8-10

    • Difficulty

      Medium

Appears in

By Jeremy Round

Published 1988

  • About

An Ottoman court showpiece snack, now the speciality of many a small café in Turkey. It has a softer, more satisfying texture than Greek phyllo-pastry pies such as spanakopitta; its blandness makes it perfect autumnal comfort food.

To drink with it, try chilled buttermilk, or ayran: 50/50 plain yoghurt and iced water whisked together with a little salt, then garnished with half a hot green chilli pepper, which adds its sappy, crisp flavour to the mix, even if you don’t

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title