Pasta, lamb, and feta cheese casserole (Ghiymya hinkal) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

  • ground allspice
  • ground cayenne pepper
  • feta cheese
  • ground cinnamon
  • lamb shoulder
  • paprika
  • parsley
  • tomatoes
  • pine nuts
  • eggs
  • yogurt
  • all-purpose flour

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

  • ashallen on October 30, 2020

    Great comfort food for a cold night. The flavor of the spiced meat mixture with the salty feta is delicious and I enjoyed the springy texture of the homemade noodles. Recipe calls for a "medium-size" casserole dish - I used a 1.5 quart/8x8-inch dish which worked well. I substituted 6 oz drained canned whole tomatoes for the fresh tomato and roughly chopped slivered blanched almonds for the pine nuts - both substitutions worked very well. I was also short on lamb and used 2/3 lamb + 1/3 ground beef. We accidentally ate up all of our yogurt earlier this week and were unable to make the sauce, but the casserole was still great without it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.