Turkish Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

8 ounces pasta (I use farfalle but any shape would work)

Kosher salt

1 lbs ground beef (93%)

1 medium size onion (chopped, about 1 cup)

1 tablespoon red pepper paste (or tomato paste)

1 teaspoon onion powder

1 teaspoon ground cumin

2 teaspoons sweet paprika

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup Greek yogurt (unsweetened plain, full fat or skim)

2 cloves garlic (minced)

1 tablespoon lemon juice

½ teaspoon kosher salt

4 tablespoons unsalted butter

1 teaspoon sweet paprika

¼ teaspoon red pepper flakes (or more to taste, such as Aleppo Pepper or Urfa Chili pepper)

½ teaspoon kosher salt

½ cup cherry tomatoes (cut in half)

4 tablespoons dried mint (or fresh parsley)

2 tablespoons sumac (optional)

Instructions

Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.

While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground 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. As it cooks, it should release some of its oils.

Add the 1 medium-sized chopped onion, 1 tablespoon red pepper paste (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.

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. Give it a taste and make sure it is seasoned to your liking. Set is aside.

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.

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. Repeat the same process for the rest of the bowls.

If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.

Nutrition

• Calories: 563 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 1 g
• Cholestérol: 83 mg
• Sodium: 983 mg
• Glucides Totaux: 52 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 5 g
• Protéines: 33 g