Here’s a recipe from, of all books, a Lebanese cookbook. This is the only recipe that I made from the book, and it was disappointing. I can’t speak for the rest of the recipes, but this one was definitely lacking. Not that it was terrible, just uninspiring and somewhat bland. The book is The Lebanese Kitchen by Monique Bassila Zaarour.
I had always associated Middle-eastern food as highly flavorful, but this was not. My guess is that many of the other recipes are good, and just this one is a dud. I picked out a couple more to make, so we’ll find out when I get around to those.
What you’ll need:
- 1 lb spaghetti
- 3 cups skim milk
- 2 cups water
- 0.25t grated or pre-ground nutmeg
- 1t sea salt
- 0.5t white pepper
- 4T cornstarch
- 0.5 cups shredded mozzarella cheese
What to do:
Cook the spaghetti, per the package directions. Drain well and set aside.
In a saucepan mix the milk, water, nutmeg, salt, white pepper and cornstarch. Cook over low-medium heat, stirring constantly until the mixture starts to thicken. This seems to take forever—you have to be patient.
Once the sauce has thickened, add the spa getting and grated cheese, cooking for a couple more minutes over low heat.