Spicy pasta bake from Falastin: A Cookbook (page 256) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other chilli flakes for Aleppo chilli flakes.

  • DePollepel on August 26, 2021

    spicy, not very special, a bit like chili con carne

  • anya_sf on August 21, 2021

    With 1/2 tsp red pepper flakes in the sauce and a light sprinkling of Aleppo on top, this wasn't spicy at all. Going into the oven, it seemed liquidy, but after baking and resting, it was just fine. Unsurprisingly, my family liked this a lot.

  • JoaninBE on February 16, 2021

    I made it almost as written, except that I added 2 tsp of duck fat to make up for the very low fat content of the ground beef here in Belgium. Used regular chili flakes because I haven't found Aleppo chili flakes yet. A review somewhere commented that it had a lot of liquid when it it was removed from the oven. I let it rest for 30 minutes and the liquid was reabsorbed. I will make it again.

  • e_ballad on November 14, 2020

    Even without the heat of the chillies & Aleppo pepper (making it kid-friendly), this was delicious. Demolished by the kids. A definite keeper.

  • VineTomato on April 19, 2020

    Best pasta bake of all time. Totally amazing and I wasn't sure I was going to love it. Mr VT not a huge fan of the spices used, so I cut the cinnamon down to a quarter tsp and all spice to half tsp. Could not even pick up a hint of them, so next time will follow the recipe. We used veggie mince (vivera) and it tasted great. The bechamel was the best I've ever had and will be using this recipe in other lasagnes and pasta bakes too.

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