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Flavours of Home is a series of recipes from around the world cooked by people at home in Otago. This week Murat Genc, from Turkey, shows us how to make noodles with tomatoes and feta cheese.
Murat Genc grew up in Istanbul and came to Dunedin in 1989 to lecture at the University of Otago.
He intended to stay only two years but he liked it so much he is still here.
When he was a child in Turkey, almost every meal included pasta or rice, Dr Genc says.
A Turkish pasta specialty is manti, little ravioli-like pasta stuffed with minced meat, onions and yoghurt, but all kinds of pasta is enjoyed.
This is quick and easy.
Noodles with tomatoes and feta cheese (Domates ve beyaz peynirli makarna)
200g egg noodles or spaghetti
2 ripe tomatoes, finely chopped, or 1-2 Tbsp tomato paste
150g feta cheese, crumbled
Cook the pasta according to the directions on the packet; drain well.
Melt the butter in a pan then stir in the tomatoes and salt. Cook until the tomatoes are soft and reach the consistency of a sauce.
Stir in the pasta and cook 2 minutes over very low heat.
Stir in the cheese and cook, stirring constantly, for 1 more minute or until the cheese melts.
Toss well and serve hot, sprinkled with chopped parsley or basil.
- If using tomato paste, cook it only a few minutes, stirring constantly.
- Dr Genc loves feta and usually uses more than the recipe says.
- You could use olive oil instead of butter, but Dr Genc loves the taste of butter.
Thanks to Afife Harris and Leith Distributors.