Turkish Pasta (Yoğurtlu Kıymalı Makarna)

For the Pasta and Sauce

• Conchiglie pasta: I love shell-shaped pasta for this recipe, as it resembles one of our mantı shapes. Its hollowed center and ridged outer surface helps the sauce cling to the pasta. You can use any other pasta you have, including gluten-free options.
• Ground meat stands in for the manti filling. Ground lamb would be my personal favorite and the most traditional choice. You can substitute ground beef or the meat of your choice, but I suggest choosing one with 15% fat for flavor.
• Vegetables: Onion and carrot add a rich savory flavor as well as natural sweetness to the meat sauce. Slightly bitter, grassy green pepper cuts through the richness of the meat in the sauce.
• Garlic adds a pungent depth and fragrance to the sauce; its earthy flavor is a nice accompaniment to the sweetness of onions and carrots. 
• Tomato: Canned tomato adds sweetness and tomato paste adds rich red color and helps thicken the sauce. Fresh cherry tomatoes are optional, but make a nice topping, too.
• Ground cumin: With its warm, comforting, earthy flavor, we turn to ground cumin often to season dishes in Turkish cooking, including this sauce. It enhances the savory, meaty flavor. 
• Flat leaf parsley: Maydanoz, as we call it in Turkish, or parsley, is the most popular herb in Turkish cuisine. The flat-leaf variety, which is sweeter than the curly variety, is commonly used. It instantly brightens the dish and adds a fresh, slightly peppery flavor. 

For the Garlic Yogurt

• Greek yogurt: Yogurt is an essential part of the Turkish diet, used in dips, marinades, soups, even in desserts! Both Turkish and Greek yogurt are well known for their thick and creamy texture. I prefer to use whole milk yogurt for this recipe.
• Garlic gives the cool yogurt a warm, savory depth.

For the Spiced Oil 

• Aleppo pepper: Pul biber, widely known as Aleppo pepper, is probably the most popular spice in my homeland; you see a pot of pul biber sitting next to salt and pepper in every eatery in Istanbul. When infused in olive oil, it adds a gentle, warm heat, bright color, and a fruity, earthy and subtly smoky flavor. 
• Dried mint: Kuru nane, as we call it in Turkish, dried mint is punchier than fresh mint and adds a more herbal note, as well as a cool, refreshing taste to the oil, balancing the smokiness and gentle heat from the Aleppo pepper.
• Extra virgin olive oil is the perfect vehicle to carry the flavor of the Aleppo pepper and mint and ties the dish together.

How to Make Turkish Pasta

• Make the garlic yogurt. Place 1 3/4 cups plain Greek yogurt in a bowl. Roughly chop 2 to 3 garlic cloves, add a pinch of salt, and continue to chop together until finely minced. Stir the garlic into the yogurt, then taste and adjust the seasoning, if needed. Cover and set aside at room temperature.
• Make the spiced oil. Pour 1/4 cup extra virgin olive oil into a pan, place over medium-low heat, stir in 1 teaspoon Aleppo pepper and 2 teaspoons dried mint and gently infuse for 35 to 40 seconds. Set aside to cool. 
• Sauté the vegetables. Pour 3 tablespoons extra virgin olive oil into a wide, heavy pan and place over medium-high heat. Stir in 1 medium onion, diced, and sauté for 5 minutes, then stir in the 1 small finely diced carrot and 1 medium green bell pepper, also finely diced, and sauté for a further 2 to 3 minutes, until somewhat softened. Add 1 pound ground meat and 3 finely chopped garlic cloves and sauté for 4 to 5 minutes until the meat is browned, stirring often.
• Make the sauce. Add 1 tablespoon tomato paste, one 8-ounce can (or 1 cup) tomato sauce or chopped canned tomatoes, and 3/4 cup water, swirling a little of the water in the can to get any remaining bits of tomato. Season with 1 teaspoon ground cumin, and about 1/2 teaspoon each salt and black pepper. Stir to combine and bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until thickened. Taste for seasoning and add more salt or black pepper, if needed. Stir in half of a bunch of fresh flat-leaf parsley, chopped, and turn off the heat.
• Cook the pasta. About 10 minutes before the meat sauce is done cooking, bring a pot of salted water to a boil, then add 1 pound conchiglie, or another medium pasta, and cook according to the package instructions. Drain the pasta, then divide it among the serving bowls.
• Finish and serve. Ladle the meat sauce over the pasta, then, if using, top with halved cherry tomatoes. Dollop with the garlic yogurt. Drizzle with the spiced olive oil, scatter with more fresh parsley, and serve immediately.

Make it Your Own

• Make a vegetarian: You can make a delicious vegetarian version of this recipe. Roasted diced squash or pumpkin, sautéed mushrooms or roasted or sautéed diced eggplants would be wonderful options instead of the meat. 
• Add lentils: I love earthy cooked lentils; they are wonderful when incorporated in the sauce, especially to a vegetarian version. Though not traditional, you could add a small amount of cooked green lentils to the meat sauce, too. It will make your sauce go further and add wholesomeness.