It is easy to believe that pasta belongs to Italy, but versions of it are found all over Europe and Asia. In the south of France, nouilles are eaten with butter and cheese from the Alps. In Greece, you will always find a good dish of braised lamb and pasta on taverna menus.
In Spain, fine, short noodles are used in place of rice for a version of paella. But there are plenty of lesser-known dishes too. This one, khingal, from Azerbaijan, is a wonderful, makes a comforting supper.
The base comes in the form of soft and buttery egg pasta, which works perfectly with lightly spiced venison, fried with onions until crisp, plus a yoghurt, dill and coriander sauce.
Here, I’m using minced venison but I have no doubt…
