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?

Accompaniments: Yogurt and garlic sauce (Sikhdorov madzoon)

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.

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