Turkish Pasta

10 MINS

20 MINS

4

METHOD

1.    Bring a large pot of water to a boil. Season the pasta water generously with salt. Add the pasta and cook until it is al dente around 10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.

2.    While the pasta is cooking, in a large skillet over medium heat, add your mince beef.  Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. 

3.     Add the 1 medium-sized chopped onion, 1 tablespoon or tomato paste, 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.

4.     To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon kosher salt in a bowl. Set is aside.

5.     Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.

6.     To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and ⅔ cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Serve & garnish with a handful of cherry tomatoes, a tablespoon of fresh parsley.