Pasta Tadig

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  1. In a saute pan, over medium heat, add half the oil. Once hot, cook the onions until just lightly caramelized. Then add in the kebab mince and break apart with a spoon into small bits.  
  2. Add the ragu and stir to coat.  Bring to a simmer and cook for 15-20 minutes until thickened.  Taste then season with salt and pepper if needed. 
  3. Add ¾ of the cooked pasta to the sauce and stir to coat well. 
  4. In a non-stick pan, add the remaining oil being sure to coat the bottom. Add the remaining angel hair pasta that hasn’t been coated in sauce.  Make a layer on the bottom and up the sides slightly.  
  5. Fill with the sauced up pasta and flatten gently. Using the handle of a wooden spoon or a fork, make some holes in the saucy pasta, to help steam escape. Make sure not to touch the bottom of the pot!
  6. Cook over medium-low/low heat, moving the pan around for even heat; until golden brown and crispy on the bottom.  
  7. Plate a plate on top of the pan and flip out to serve. Garnish with extra parsley, enjoy!