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Turkish-Style Firin Makarna (Macaroni in the Oven)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very popular Turkish version of lasagne but not as saucy but with a wonderful thick cheese sauce. Wonderful with a salad drizzled with olive oil and lemon or with a roast chicken and roast potatoes which is how we eat it at home on a Sunday with brown sauce-its nice trust me! Its a little time consuming but well worth it-trust me. I think Nigella would be like this one-its comfort food at its best.

Ingredients

Serves: 6

For the Firin Makarna

  • 1 packet macaroni )
  • 1 packet ground beef (small packet)
  • 1 finely chopped onion
  • salt
  • pepper
  • dried mint
  • 1 handful finely chopped fresh parsley

For the Cheese Sauce Topping

  • 1 pinch of whole milk
  • 1 packet grated halloumi
  • 1 handful grated cheddar cheese
  • 1 egg
  • 3 tablespoons all-purpose flour (or sauce flour)

Method

Turkish-Style Firin Makarna (Macaroni in the Oven) is a community recipe submitted by Trkishdelight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First of all cook the macaroni to packet instructions. Whilst the pasta is cooking fry the onion (in frying pan) until softened and add the mincemeat and salt and pepper and sprinkle of dried mint, fry well but don't burn. Once fried well throw in the parsley and stir well.
  • Drain pasta and tip into the dish, scrape the mincemeat over this and stir in to distribute into the pasta and leave aside.
  • Pre-heat oven to 190C. Make the cheese sauce (this is the time consuming part but it works every time-don't worry): Pour milk into a med saucepan and before the heat goes on whisk in the egg. Put the heat on low and keep whisking gently-you don't need to be vigorous here. As the milk warms up - before boiling add the cheese in handfuls at a time and whisk as you do so - don't worry it will be lumpy but it doesn't matter, just be patient as you are doing this, don't allow to boil too much. Turn the heat up to medium and add the flour ,spoonful at a time, whisking in between. Now you just need to stir well with a whisk/spoon until the sauce is very thick and paste like-may take up to 10 mins. Don't worry if its lumpy the cheese will melt in the oven anyway!
  • Once its very very thick (think thick custard) take off the heat and pour all over the pasta and smooth over on top. Sprinkle with a bit of cheddar and put in the oven until browned on top, about 45 mins!
  • Once its out allow to cool a bit then cut into squares. Eat hot or cold on its own or with a salad with olive oil and lemon. ENJOY!!!!!!!
  • Tell us what you think

    What 1 Other has said

    • This is a great way of making the sauce topping without the risk of scrambling the egg. I add a little cinnamon powder to flavour my mincemeat. It's delicious!

      Posted by Sheln21 on 5th October 2014
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