Turkish Pasta (Yalancı Mantı)
Pasta of your choice is topped with a delicious yogurt based garlic sauce, chopped tomatoes, seasoned ground beef, and a hefty drizzle of paprika butter. The result is a protein packed pasta dish with a creamy, light sauce seasoned to perfection in the form of Turkish comfort food!
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Ingredients
Beef
- 1 lb Ground Beef 90% lean 10% fat
- 1 cup Yellow Onion diced
- 5 cloves Garlic minced
- 1½ tsp Paprika
- 2 tsp Cumin ground
- 3 tbsp Tomato Paste Cento brand
Paprika Butter
- 5 tbsp Salted Butter Kerrygold brand
- 1½ tsp Paprika
Yogurt Sauce
- 2 cups Whole Milk Plain Yogurt
- 2 tsp Garlic Powder
- 2 tbsp Lemon Juice
- 1 tsp Salt
- 1 tsp Dried Mint
Pasta
- 16 oz Cavatappi Pasta or pasta of your choice
- 2 tbsp Fresh Parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil and adding in a 16 oz of cavatappi pasta. Pasta cooking times can vary so refer to the pasta box for length of time (normally this takes about 10 minutes).
- While the water boils and the pasta cooks, move on to the ground beef. Salt roughly 1 lb of ground beef to preference and cook in a large frying pan on medium-high heat.
- After about 1 minute, add 1 cup of diced yellow onion, 5 cloves of minced garlic, 1 ½ tsp paprika, 2 tsp ground cumin, and 3 tbsp tomato paste to the ground beef. Cook for an additional 5 minutes until the ground beef is no longer pink and the onions are translucent. Set aside to cool.
- Make the paprika butter. Melt 5 tbsp of salted butter in a small pot or pan and add 1½ tsp paprika.
- Make the yogurt sauce. In a medium bowl, add 2 cups of whole milk yogurt, 2 tsp garlic powder, 2 tbsp lemon juice, 1 tsp salt, and 1 tsp dried mint.
- Assemble the Turkish pasta. Place a serving of pasta in a bowl or on a plate followed by the yogurt sauce and ground beef mixture. Drizzle with paprika butter and top with fresh parsley. Enjoy!