How to Make the Roux for Turkish Pasta Sauce

Video Transcript

"Hi I'm Leah on behalf of Expert Village, and today I'm going to show you how to make some quick and easy Turkish dishes. So while our pasta is boiling, we are going to go ahead and make the rue, which is for the sauce. Now we are going to need to add some milk in a little bit later, but we don't want that milk to be really cold, or else it won't blend in very well. So what we're going to do is just sit our cup of milk out on the stove, and the warmth from the heat of the pasta and the stove preheating to bake the pasta is going to warm it up just enough. So we'll start out with four tablespoons of butter. And we will put that on medium and just let it melt. Ok, so our butter is melted, and I'm going to go ahead and turn the heat down just a little bit. And we're going to add about a quarter cup of flour. Now we're going to add that slowly to make sure that it doesn't get too, too thick. We're just going to stir as we add it. Again, this is going to make the base that is going thicken up our cheese sauce. We're building this just like any regular macaroni and cheese. There are just going to be a couple of additions, using the feta is going ot make it Turkish. That looks good. Now we're just going to continue to stir it, and let it thicken up. What we want to do is we want to cook that raw flour flavor out of it. So we'll let it cook for about two minutes. "