6 Unique Turkish Pasta Recipes You Need to Try! My TOP List

Ingredients

• 300 g Fusilli Pasta (dry, uncooked)
• 2 medium Eggplant (grilled, flesh scooped out and finely chopped)
• 1 piece Chicken Breast (cut into 1‑cm cubes; turkey breast can be used as a substitute)
• 1 large Onion (finely diced)
• 2 cloves Garlic (sliced thin; mash if stronger flavor desired)
• 30 g Butter (unsalted, cut into cubes; extra for adjusting creaminess)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp All-Purpose Flour (heaped, for light thickening)
• 1 cup Milk (whole milk gives richer texture)
• 2 cup Water (hot, added to the milk for cooking liquid)
• 1 tsp Dried Basil (optional; fresh basil can be used)
• 1 tsp Coriander Leaves (fresh, chopped; optional)
• 1/2 tsp Black Pepper (freshly ground)
• to taste Salt
• 80 g Aged Kashar Cheese (grated; similar to feta, salty and tangy)
• 50 g Turkish White Cheese (crumbled, added at serving for extra punch)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 30 g Walnuts (roughly chopped and lightly sautéed)

Instructions

1. Grill the Eggplants

   Prick the eggplants all over with a fork, place them on a hot grill or grill pan and cook on high heat until the skins are charred and the flesh is completely soft, about 12‑15 minutes. Remove, let cool slightly, then cut each eggplant in half lengthwise and scoop out the flesh with a spoon.

   Time: PT15M

2. Prepare the Vegetables and Meat

   Finely dice the onion, slice the garlic thinly, and cube the chicken breast into 1‑cm pieces. Roughly chop the scooped eggplant flesh until it resembles a coarse puree.

   Time: PT5M

3. Sauté Aromatics and Chicken

   Heat the butter and olive oil together in the large pot over medium heat. Add the diced onion, sprinkle a pinch of salt, and sauté until translucent, about 3‑4 minutes. Add the garlic slices and chicken cubes, stirring until the chicken changes color, another 4‑5 minutes.

   Time: PT9M

   Temperature: Medium

4. Light Thickening

   Stir in the heaped teaspoon of flour and cook for 1 minute, stirring constantly to avoid lumps.

   Time: PT1M

   Temperature: Medium

5. Add Eggplant and Liquids

   Add the chopped eggplant to the pot, then pour in the milk and hot water mixture (1 cup milk + 2 cups hot water). Stir to combine.

   Time: PT3M

   Temperature: Medium

6. Cook the Pasta

   Add the fusilli pasta, dried basil, coriander (if using), black pepper, and a pinch of salt. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the pasta is al dente and the sauce is creamy, about 10‑12 minutes. Add extra hot water a little at a time if the sauce becomes too thick.

   Time: PT12M

   Temperature: Low

7. Finish with Cheese and Butter

   Turn off the heat. Stir in the grated aged Kashar cheese, crumbled Turkish white cheese, and the remaining butter cubes until melted and fully incorporated. Adjust creaminess with a splash more milk or butter if desired.

   Time: PT2M

8. Garnish and Serve

   Sprinkle chopped fresh parsley and the lightly sautéed walnuts over the pasta. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

6 g