Turkish Pasta (Yoğurtlu, Kıymalı Makarna)
, Serves 6
Pasta topped with a spiced lamb or beef tomato sauce, cool garlic yogurt, and Aleppo pepper–mint oil.
| 420 g plain Greek yogurt | Chop garlic with salt, stir into yogurt | Plate pasta, sauce, tomatoes, yogurt, oil | |||
| 2-3 garlic cloves | |||||
| salt, a pinch (for the yogurt) | |||||
| 60 ml extra virgin olive oil (for the spiced oil) | Infuse oil, Aleppo & mint 40 sec, cool | ||||
| 1 teaspoon Aleppo pepper | |||||
| 2 teaspoons dried mint | |||||
| 2 tablespoons extra virgin olive oil (for the sauce) | Sauté onion 5 min, add carrot & pepper 3 min | Brown meat & garlic 5 min | Add paste, sauce, water, cumin, salt & pepper | Simmer 20-25 min, stir in parsley | |
| 1 medium onion, finely diced | |||||
| 1 small carrot, finely diced | |||||
| 1 medium green bell pepper, finely diced | |||||
| 450 g ground lamb or beef | |||||
| 3 garlic cloves, finely chopped (for the sauce) | |||||
| 1 tablespoon tomato paste | |||||
| 1 8-oz / 225 g can tomato sauce (or 240 ml chopped canned tomatoes) | |||||
| 180 ml water | |||||
| 1 teaspoon ground cumin | |||||
| 1/2 teaspoon salt (for the sauce) | |||||
| 1/2 teaspoon freshly ground black pepper | |||||
| 1 small bunch flat-leaf parsley, finely chopped | |||||
| 450 g conchiglie or other pasta | Boil pasta per package, drain | ||||
| cherry tomatoes, halved (optional) |
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