Turkish Pasta (Yoğurtlu, Kıymalı Makarna)

Turkish pasta topped with a meat sauce, cherry tomatoes, yogurt sauce and spiced oil in a bowl.

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Turkish Pasta (Yoğurtlu, Kıymalı Makarna)

Topped with a meaty sauce, garlicky yogurt, and spiced olive oil, this Turkish pasta delivers the comforting flavors of Turkish mantı in far less time than it takes to make dumplings! Make the sauce ahead of time to make this a super fast weeknight meal.

Prep Time15

Cook Time35

Total Time50

Course: Entree

Cuisine: Turkish

Servings:

Author: Emily

Ingredients

For the garlic yogurt

1 3/4 cup plain Greek yogurt
2 to 3 garlic cloves
Salt

For the pasta

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 small carrot, finely diced
1 medium green bell pepper, finely diced
1 pound ground lamb or beef
3 garlic cloves, finely chopped
1 pound conchiglie or another pasta of your choice (gluten-free, if preferred)
1 tablespoon tomato paste
1 8-ounce can tomato sauce or 1 cup chopped, canned tomatoes
3/4 cup water
1 teaspoon ground cumin
Salt
Freshly ground black pepper
Cherry tomatoes, halved (optional)
1 small bunch flat-leaf parsley, finely chopped

For the spiced oil

1/4 cup extra virgin olive oil
1 teaspoon Aleppo pepper
2 teaspoons dried mint

Instructions

Make the Garlic Yogurt. Take the yogurt out of the refrigerator and place in a bowl. Roughly chop garlic, 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 the olive oil into a pan, place over a low-medium heat, stir in the Aleppo pepper and dried mint and gently infuse for 35 to 40 seconds. Set aside to cool.
Sauté the vegetables. Pour the olive oil into a wide heavy pan and place over a medium-high heat. Stir in the onion and sauté for 5 minutes, then stir in the carrot and pepper and sauté for a further 2 to 3 minutes, until somewhat softened. Add the ground meat and garlic and sauté for 4 to 5 minutes until the meat is browned, stirring continuously.
Make the sauce. Add the tomato paste, tomato sauce, and water, swirling a little of the water in the can to get any remaining bits of tomato. Season with cumin, and a pinch (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 a handful of chopped fresh parsley and turn off the heat.
Cook the pasta. About 10 minutes before the meat sauce is done cooking, bring a pan of salted water to the boil, then add the pasta and cook according to the package instructions. Drain the pasta, then divide it amongst your serving bowls.
Finish and serve. Ladle the meat sauce over the pasta then top with cherry tomatoes. Dollop with the garlic yogurt. Drizzle with the spiced olive oil, scatter with more fresh parsley, and serve immediately.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe
Make it Ahead: The meat sauce can be made a day ahead of time and kept covered in the refrigerator. You can also freeze the cooked sauce. To safely defrost, move the sauce to the fridge 12 to 24 hours ahead of serving it. Make sure the sauce is piping hot just before topping the pasta.

Nutrition

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