Turkish Pasta
Course:
Dinner
Ingredients
Garlic Yogurt Sauce
- 225 grams Plain Yogurt
- 2 cloves Garlic (minced or crushed)
- 15 millilitres Lemon Juice
- 1⁄2 teaspoons Salt
Meat Sauce
- 500 grams Turkey Mince
- 1 Onion (diced)
- 1 tablespoon Tomato Puree
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 2 teaspoons Paprika
- 1⁄2 teaspoons Salt
- Black Pepper
Pasta
- 250 grams Fresh Pasta (or 50-60g dried per person)
- Salt
Butter Sauce
- 56 grams Butter
- 1 teaspoon Paprika
- 1⁄4 teaspoons Chilli Flakes
- 1⁄2 teaspoons Salt
Topping
- Feta Cheese
Steps
- In a large skillet over medium heat, add the turkey mince.
- While that's browning, make the yogurt sauce: whisk together all the ingredients in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
- Once one side of the turkey is browned, break it up into pieces and cook until it's no longer pink.
- Add the onion and cook for 3-5 minutes.
- Meanwhile, start cooking the pasta, be sure to reserve some pasta water.
- Add the tomato puree and spices. 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. Keep this on low heat while making the butter sauce (below).
- Right before serving, melt the butter butter in a small saucepan over medium heat. Add the remaining ingredients, 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.
Source: https://foolproofliving.com/turkish-pasta/#wprm-recipe-container-79647