Turkish Pasta

• portions: 4

Ingrédients

1️⃣ Beef mixture: Sauté 1 lb ground beef in a pan over medium heat with 1 tbsp each of curry powder, sweet paprika, and garlic powder, plus a couple generous pinches of salt and pepper. As it browns, mince it with a spatula since I dont like large beef crumbles. Add 1 diced yellow onion and keep cooking until browned and crispy.

2️⃣ Cook pasta: Boil 8 oz pasta of choice in generously salted water. I used my Kaizen fusilli to keep it low-carb + high protein, but any pasta works.

3️⃣ Butter sauce: To make the butter sauce, melt 2 tbsp butter in a pan, stir in 1 tsp sweet paprika, and mix. You won’t use this all, you’ll just use about 1 tsp of it when plating up the dish.

4️⃣ Yogurt sauce: Mix 2 cups strained or Greek yogurt with 2 minced garlic cloves, juice of half a lemon, and a pinch of salt.

And finally, assemble it all. Layer a quarter of the pasta, yogurt sauce, beef, and butter sauce. Top with slice cherry tomatoes and lots of finely chopped fresh parsley.