Turkish Pasta, often referred to as kiymali makarna, is a scrumptious dish that merges the robust tastes of seasoned beef with a zesty lemon and garlic yogurt sauce. This dish is further elevated with fresh tomatoes, chili butter, parsley, and sumac, crafting a balanced mixture of flavors and textures.
The process of preparing kiymali makarna consists of various elements, each adding to the overall taste profile. The pasta acts as the base, offering a starchy support that pairs well with the other components. The seasoned beef, prepared with onions, garlic, and tomato paste, contributes a rich flavor, while the yogurt sauce provides a cool, creamy counterbalance with its tangy lemon and garlic undertones.
Chili butter adds a spicy, salty touch that enhances the dish, and the fresh tomatoes and parsley infuse a burst of freshness. Optional ingredients such as dried mint and sumac can be included to introduce additional flavor dimensions.
Although there are several steps involved, each is simple and swift to perform, making this dish approachable for home chefs. The outcome is a lively and fulfilling meal that highlights the varied flavors of Turkish culinary traditions.
**Recipe for Turkish Pasta (Kiymali Makarna)**
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 4
**Ingredients:**
*For the pasta:*
– 8 ounces pasta (gluten-free for gluten-free)
– 1 cup cherry tomatoes, sliced
– 2 tablespoons parsley, chopped
– 1/2 teaspoon dried mint (optional)
– 1 tablespoon sumac (optional)
*For the beef:*
– 1 pound ground beef (or lamb)
– 1 onion, diced
– 2 cloves garlic, chopped
– 1 tablespoon tomato paste
– 2 teaspoons paprika
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
*For the yogurt sauce:*
– 1 cup plain Greek yogurt
– 2 cloves garlic, grated/minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
*For the chili butter:*
– 4 tablespoons unsalted butter (or olive oil)
– 1 teaspoon chili pepper flakes
– 2 teaspoons paprika
– 1/2 teaspoon salt
**Directions:**
*For the pasta:*
1. Prepare the pasta according to the package instructions.
2. In the meantime, make the beef, yogurt sauce, and chili butter.
*For the beef:*
1. Sauté beef in a pan, breaking it apart while cooking, and drain excess fat.
2. Add the onion and cook until soft, around 5 minutes.
3. Mix in the garlic, tomato paste, paprika, salt, and pepper. Stir well and cook for another minute, then remove from heat.
*For the yogurt sauce:*
1. Combine all ingredients thoroughly.
*For the chili butter:*
1. In a small saucepan, melt the butter over medium heat, incorporating the chili pepper flakes, paprika, and salt, and cook for a minute before turning off the heat.
*Assembly:*
1. Portion the pasta into 4 bowls.
2. Finish with the yogurt sauce, beef, chili butter, tomatoes, parsley, mint, and sumac.
3. Enjoy!
**Nutrition Facts:**
Calories: 404
Fat: 29g (Saturated: 18g)
Cholesterol: 120mg
Sodium: 811mg
Carbs: 53g (Fiber: 4g, Sugars: 7g)
Protein: 33g