Turkish Pasta with Feta, Yogurt and Dill

Another recipe from the Food52 Cookbook Club!

I would probably not have tried unless others in the group had written about how good it was, but like everything I’ve made from Simple so far, it was delicious. The combination of sweet and salty and hot and tangy and savoury (who knew adding a bay leaf and a cinnamon stick to onions would work so well?) made for a surprising flavour combination which suited me.

Let’s begin.

Start caramelizing the onions.

Lots of onions, cinnamon and a bay leaf.

When the onions have started to colour, add the garlic.

Add the garlic.

After the water has been added to the pan and the onions are getting soft and sweet and all, get the other parts of the dish ready.

Mix together the milk and yogurt.

Yogurt and milk (a whatfoodimade action shot™!).

Grab the dill and chop it.


Get the butter and cayenne into a pan so they’re ready when the dish is getting assembled.

Melt the butter with cayenne pepper.

Onions are done. I think this is a good time to take out the cinnamon and bay leaf.

Beautifully caramelized onions.

Cook the pasta, then drain it. I substituted egg noodles and they worked well.

Pour the yogurt-milk mixture into the onions.

Add the yogurt-milk mixture (one more whatfoodimade action shot™!).

Then add the combined onions and yogurt to the noodles.

Add the onions-yogurt mixture to the drained pasta.

Don’t forget the dill.

Get the dill in there too.

Melt the butter and cayenne. Spoon it over and add some of the crumbled feta too.

Turkish Pasta with Feta, Yogurt and Dill.

Here’s the recipe:

Turkish pasta with feta, yogurt and dill

Turkish manti – lamb-filled pasta shapes – are served with yogurt sauce. For my meat-free take I’ve added onions and feta. It takes a while for the onions to caramelise – otherwise I would make this more often – but you can pretty much leave them to just cook. It sounds like a lot of onions but they they really cook down.

Serves: 2
Cooking Time: 20 mins
Course: Main Course
Cuisine: Turkish/Middle Eastern


425g onions (about 4 medium onions), very finely sliced
2 Tbsp olive oil
1 bay leaf
5cm piece of cinnamon stick
1 garlic clove, crushed
Salt and pepper
1 tsp caster sugar (optional)
Squeeze of lemon juice (optional)
145g tagliatelle
50g Greek yoghurt
1 Tbsp milk or buttermilk
2 Tbsp chopped dill fronds
15g unsalted butter
1/4 tsp cayenne pepper
Finely crumbled feta cheese, to serve


Turkish manti – lamb-filled pasta shapes – are served with yoghurt sauce. They’re laborious to make, but I love the basic idea of pasta with yoghurt and feta and so I came up with this instead. It takes a while for the onions to caramelise but you can pretty much leave them to cook.

Put the onions in a heavy-based pan with the olive oil, bay and cinnamon. Cook over a medium heat, stirring, until the onions start to turn golden, then add the garlic and cook for a further two minutes.

Add a splash of water, cover the pan, reduce the heat right down and leave until the onions are almost caramelised, about 35 minutes. Check on them every so often to give them a stir and ensure they’re not getting too dry.

When the onions are totally soft, remove the lid, season and boil until any excess liquid has evaporated. (If they haven’t caramelised very well you could add the 1 tsp of sugar, but balance it by adding a good squeeze of lemon juice, too.)

Cook the tagliatelle until al dente in boiling salted water, usually a couple of minutes less than suggested on the packet.

When it is almost ready, add the yoghurt and milk or buttermilk to the onions and heat, but don’t boil. Drain the pasta and toss it into the onion pan with the dill.

Quickly melt the butter in a small saucepan and add the cayenne. Cook for about 20 seconds. Serve the pasta with the spiced butter drizzled on top and offer the feta cheese on the side.


2 thoughts on “Turkish Pasta with Feta, Yogurt and Dill

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