Turkish Pasta
Spaghetti topped with cool garlic yoghurt, spiced beef mince and a sizzling paprika butter, a quick bowl modelled on the Turkish yoğurtlu makarna.
- 320 g spaghetti
- 400 g beef mince
- 1 tbsp olive oil
- 1 pc onion
- 4 pc garlic cloves
- 1 tbsp tomato purée
- 3 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp dried mint
- 300 g Greek yoghurt
- 1 pc lemon
- 50 g unsalted butter
- 15 g flat-leaf parsley
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the garlic yoghurt
- Step 1
Crush 2 of the garlic cloves with a pinch of salt to a smooth paste. Stir the paste into the yoghurt with 1 tablespoon of lemon juice and leave it at room temperature while you cook, so it does not chill the pasta.
For the spiced beef
- Step 1
Put a large pan of salted water on to boil for the pasta. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mince, press it into an even layer and leave it for 3 minutes to brown, then break it up and cook for 5 to 6 minutes more, until browned all over and the fat has run.
- Step 2
Finely chop the onion and add it to the pan. Cook for 4 to 5 minutes until soft, then crush in the remaining 2 garlic cloves and add 1 teaspoon of the paprika, the cumin and the tomato purée. Stir for 1 minute, add 50ml of water and simmer for 1 minute. Season with salt and pepper and take off the heat.
For the pasta and paprika butter
- Step 1
Cook the spaghetti for 1 minute less than the packet time. Scoop out a mugful of the cooking water, then drain.
- Step 2
While the pasta cooks, melt the butter in a small pan over low heat. Take it off the heat and stir in the remaining 2 teaspoons of paprika, the chilli flakes and the dried mint. The spices should sizzle gently for about 30 seconds in the residual heat. If the butter is too hot the paprika scorches and turns bitter.
To serve
- Step 1
Loosen the yoghurt with 2 tablespoons of the pasta water so it is easy to spoon. Divide the spaghetti between shallow bowls, spoon the yoghurt over, then add the beef. Drizzle with the paprika butter and scatter with chopped parsley. Serve straight away with lemon wedges, mixing the yoghurt through as you eat.
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