Anna Paul Turkish Pasta

A pasta that is gaining traction on social media finds its way into the Expresso kitchen!

Serves: 4
Preparation time: 15 -25 minutes
Cooking time: 20 – 20 minutes

Ingredients:

For the butter sauce:

For the yoghurt sauce:

To serve:

Start by cooking the pasta according to packet instructions.
In a large skillet over medium heat, sear the ground beef until almost cooked through. about 2-3 minutes.
The beef should release its natural oils, and no need to add oil.
Add in onions, salt, pepper to taste, sweet paprika powder, onion powder, and tomato paste.
Mix and sear everything until the onions are translucent and cooked through. About 3 minutes.
Remove from heat and set aside.
To make the butter sauce, melt the unsalted butter over low heat in a small saucepan.
Add the olive oil, pepper paste, dried mint, sweet paprika, and chili flakes.
Mix with a spatula to combine. About 1 minute. Set aside.
For the garlic yogurt sauce. In a bowl add the Greek yogurt, garlic cloves, salt and pepper, and a bit of water to thin it down.
If it is too thick, mix well to combine.
To assemble, place cooked pasta on a deep dish or plate.
Then add 1/4 cup of the yogurt sauce, top with seasoned beef, drizzle some of the seasoned butter sauce, and garnish with chopped parsley and cherry
tomatoes.

Chefs Tip:

Let the beef sear without stirring too much initially to create a caramelized crust. If the beef is lean and doesn’t release much oil, you can add a small drizzle of olive oil.
Adjust the chili flakes in the butter sauce to suit your heat preference. Turkish chili flakes are slightly milder and more aromatic, but regular chili flakes work just as well if you don’t have them.
For the yogurt sauce, freshly minced garlic gives a bold and aromatic kick. If you prefer a milder garlic flavour, you can roast the garlic before mincing.
Add a pinch of cumin or a dash of lemon juice to the beef mixture for extra depth of flavour. If you’re vegetarian, swap the beef for plant-based mince or cooked lentils.