Turkish Pasta

Turkish Pasta

Turkish Pasta (aka kiymali makarna) is a flavour packed pasta topped with a lemon and garlic yogurt sauce, seasoned beef, fresh tomatoes, chili butter, parsley and sumac!

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ingredients

For the pasta:

• 8 ounces pasta (gluten-free for gluten-free)
• 1 cup cherry tomatoes, sliced
• 2 tablespoons parsley, chopped
• 1/2 teaspoon dried mint (optional)
• 1 tablespoon sumac (optional)

For the beef:

• 1 pound ground beef (or lamb)
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon tomato paste
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 2 cloves garlic, grated/minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

For the chili butter:

• 4 tablespoons unsalted butter (or olive oil)
• 1 teaspoon chili pepper flakes
• 2 teaspoons paprika
• 1/2 teaspoon salt

directions

For the pasta:

1. Cook the pasta as directed on the package.
2. Meanwhile, make the beef, yogurt sauce, and chili butter (below).
3. Divide the pasta between 4 bowls, top with the yogurt sauce, beef, chili butter, tomatoes, parsley, mint, and sumac, and enjoy!

For the beef:

4. Cook beef in a pan, breaking it apart as it cooks, before draining off any excess grease.
5. Add the onion and cook until tender, about 5 minutes.
6. Add the garlic, tomato paste, paprika, salt and pepper, mix well and cook for a minute, before turning off the heat.

For the yogurt sauce:

7. Mix everything well.

For the chili butter:

8. Melt the butter in a small saucepan over medium heat, add the chili pepper flakes, paprika, and salt and cook for a minute before turning off the heat.

Nutrition Facts: Calories 404, Fat 29g (Saturated 18g, Trans 0), Cholesterol 120mg, Sodium 811mg, Carbs 53g (Fiber 4g, Sugars 7g), Protein 33g

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