Turkish noodle casserole

Ingredients for 4 servings:

• 300 g macaroni
• 3 tbsp oil
• 3 cloves garlic
• 4 eggs
• 150 g hard cheese
• 250 g feta cheese, diced
• 1 lemon(s)
• 200 g whole milk yogurt
• 2 tbsp parsley, chopped
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A dish for the Roman pot

Cook the pasta in salted water until al dente, then rinse and drain. Heat the crushed garlic in hot oil in a pan. Brown the pasta in it, then transfer it to a watered earthenware pot. Whisk the eggs with salt, pepper, cheese, and lemon juice until piping hot. Finally, stir in the yogurt and parsley. Fold this mixture into the pasta and bake in a preheated oven at 190°C for about 30 minutes, uncovered for the last 10 minutes.