Pasta with lamb, tomato & garlic yoghurt

Pasta with lamb, tomato & garlic yoghurt

Etlİ makarna

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

A deliciously simple lunch, this dish is fantastic eaten hot or cold, and is so good that no one will complain if you decide to serve it for dinner! If you like, serve a small bowl of long green chillies on the side, for extra fire and crunch.

Ingredients

Quantity Ingredient
140ml olive oil
155g finely chopped onion
2 long green chillies, finely diced
200g vine-ripened tomatoes, finely diced
2 tablespoons tomato paste
200g minced lamb
30g finely chopped flat-leaf parsley
2 tablespoons pul biber, (see note)
500g bow pasta
garlic yoghurt, to serve, (see note)
torn mint leaves, to garnish

Method

  1. Heat 60 ml of the olive oil in a heavy-based frying pan over a medium heat. Fry the onion for 6–8 minutes, or until soft.
  2. Add the chilli, tomato, tomato paste and lamb and season with sea salt and freshly ground black pepper. Add the parsley and cook for a few minutes, until the lamb is cooked through. Stir in the pul biber, then remove from the heat and allow to rest while cooking the pasta. Reheat the tomato sauce for a few minutes just before serving.
  3. Add the pasta to a large saucepan of boiling water and cook according to the packet instructions. Drain, then return to the pan and toss with the remaining 80 ml olive oil.
  4. Divide the hot pasta among serving bowls. Spoon the tomato sauce over, then add a good dollop of garlic yoghurt to each bowl. Garnish with mint leaves and serve.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.

Note

  • To make the garlic yoghurt, crush 2 peeled garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and 1 tablespoon sea salt through 500 g plain Greek-style yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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