The Turkish Pasta I Make Every Week — Ready in 30 Minutes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 563 kcal
- Carbs
- 52.00 g
Ingredients
- 8 ouncespasta (farfalle or any shape)
- 1 poundground beef (93%)
- 1medium size onion (chopped)
- 1 tablespoonred pepper paste (or tomato paste)
- 1 teaspoononion powder
- 1 teaspoonground cumin
- 2 teaspoonssweet paprika
- ½ teaspoonkosher salt
- ¼ teaspoonground black pepper
- 1 cupGreek yogurt (unsweetened plain)
- 2 clovesgarlic (minced)
- 1 tablespoonlemon juice
- 4 tablespoonsunsalted butter
- ½ cupcherry tomatoes (cut in half)
- 4 tablespoonsdried mint (or fresh parsley)
- 2 tablespoonssumac (optional)
Instructions
- 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. 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 1 pound ground beef. Cook, breaking up the large chunks of meat for about 4-5 minutes until it is no longer pink. Add the chopped onion and remaining spices, cooking until the onions are softened, about 5-6 minutes.
- 3
In a bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust seasoning as needed.
- 4
Before serving, melt the butter in a small saucepan and stir in the sweet paprika and red pepper flakes until bubbly.
- 5
In serving bowls, layer the cooked pasta, yogurt sauce, and beef. Drizzle with butter sauce and garnish with cherry tomatoes and mint or parsley.