Turkish Pasta
Right now this dish is taking the internet by storm thanks to Anna Paul sharing her mothers recipe. It looks absolutely amazing. It’s a beautifully vibrant plate with so many textures and notes of flavor that all come together so perfectly. Being Palestinian, we have a very similar dish called “Macarona bil Leban” which translates to “Macaroni in Yogurt” so naturally I was very intrigued by this dish. After making it once, this is now in my common rotation because it’s very simple to make and beyond delicious.
Serves: 4
Time: 60 minutes
Ingredients
1 pack Fusili Pasta
1 lbs Ground Beef
10 Cherry Tomatoes
4 cups Plain Yogurt
10 Garlic Cloves Minced
1 tbsp Arabic 7 Spice
2 tsp Salt
0.5 cup Fresh Parsley
0.25 cup Olive Oil
1 tsp Smoked Paprika
Instructions
In a large mixing bowl, mix together the plain yogurt and half the minced garlic. Add salt to taste and set aside.
Set a medium pan on high heat for two minutes then drop to medium. Add a bit of neutral oil and cook the meat down until most of the fat is rendered out. Add salt and arabic 7 spice and mix well. Cook until all fat is rendered out.
Set a pot of water to boil and and a decent amount of salt. Once boiling, add the pasta and cook according to packet instructions. Then strain and set aside.
Chop the tomato and parsley and set aside. Plate by first adding the pasta, meat, & yogurt. Finally place a small pan on high heat for two minutes and then drop to medium. Add the olive oil, paprika, and remaining minced garlic. Flash fry until fragrant and immediately drop on top of the plate.
Top with fresh parsley and tomato and maybe a pinch of Aleppo Pepper. Mix the plate together and enjoy.
