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How to Finish Cooking your Turkish Pasta

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Part of the video series: Turkish Recipes Made Quick & Easy

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Summary: Making the final sauce and checking your pasta in the oven to see if it's done; learn this and more in this free online cooking video about ethnic and Turkish food taught by an expert chef.

Views: 463 | Tags: recipes, roll, ingredients, cooking, pasta, turkey, dough, dishes, rolls, feta, filo, phyllo, turkish, turkish recipes

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About the Expert

Leah Schaefer Leah Schaefer works for Matt Senatore's private catering. One of her main talents is creating innovative and tasty dishes. read more

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Video Transcript

How to Finish Cooking your Turkish Pasta

Hi, I'm Leah on behalf of Expert Village, and today, I'm going to show you how to make some quick and easy Turkish dishes. So now, we're going to go ahead and mix the mozzarella cheese into the other half of our sauce. It's about 2/3rds of a cup or so. We'll stir them in there, and this is the part that we're going to use to top the dish. So we toss the pasta with half of it, and we added the feta to that part. The parsley went on that part. And then, this is just going to get poured over top, and it's going to ooze down into the pasta, but it's also going to give us a nice top. Okay. That looks good. And we'll go ahead and pour that over, and we'll do the same thing. We'll smooth it out with our spatula. We'll go ahead and scrape to make sure we get it all. Okay. Just make sure you cover all the pasta. If there's any sticking up, you can just kind of push it down with the spatula. And just to even it out, just kind of roll it around. That looks good. So we've pre-heated the oven to 400 degrees, and we're going to go ahead and pop this in. And this is going to bake at 30 minutes at 400 degrees. So the pasta's been baking at 400 degrees for 30 minutes. We're going to go ahead and check it now and see if it's done, and it looks finished. You'll see that it is starting to puff up and turn golden brown on top. That's just what it's supposed to do. And you'll see that the egg in that mixture is what's making it puff up like that. Now, we're just going to give it a few minutes to cool off for a little bit, and then we'll serve it.

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