Turkish Pasta with Spiced Meat, Yogurt and Paprika Butter (Yoğurtlu Kıymalı Makarna)

40 min
This dish is a classic of Turkish comfort food. It combines short pasta (such as coditos or macaroni) with three key elements that create a surprising harmony. First, a generous layer of cold, fresh and sour yogurt sauce, prepared with Greek yogurt, grated garlic and a touch of lemon. Over it, a hot and spicy ground beef sauce is poured, cooked slowly in an onion sauté with cumin, paprika and tomato paste. The final touch is given by a melted butter infused with paprika, which provides color, a smoky flavor and an irresistible richness. It is usually decorated with fresh herbs and chopped tomatoes. The mix of hot pasta, spiced meat, cold yogurt and aromatic butter creates a unique experience.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Large skillet for meat.
  • + Small pan for butter.
  • + Medium bowl for yogurt.
  • + Fine grater.
  • + Wooden spoon or spatula.
  • + Small balloon whisk or fork.

INSTRUCCIONES

Step 1:

Cook the Pasta. Bring plenty of salted water to a boil in the large pot. Cook the pasta according to the instructions on the package until al dente. Drain it and reserve it.

Step 2:

Prepare the Meat Sauce. While the pasta is cooking, heat a good stream of olive oil in the large skillet over medium heat. Saute onion and garlic until translucent (about 5 minutes).

Step 3:

Season. Add salt, pepper, cumin and paprika to the sauce. Stir in the bay leaf and tomato paste. Cook for 2-3 minutes, stirring constantly, so that the tomato paste sautées well.

Step 4:

Cook the Meat. Add the ground beef to the skillet. With a wooden spoon, separate it and cook it until it loses its pink color and is well browned. Lower the heat, cover and let cook for about 10 minutes so that the flavors are concentrated. Remove the bay leaf.

Step 5:

Prepare the Paprika Butter. In the small skillet, melt the butter over low heat. Once melted and bubbly, remove it from the heat and add the paprika. Stir well. The residual heat will be sufficient to infuse the flavor without burning the spice.

Step 6:

Prepare the Yogurt Sauce. In a medium bowl, mix Greek yogurt with grated garlic, lemon zest and juice, and a pinch of salt. Whisk until smooth and smooth.

Step 7:

Assemble the plate. Serve a serving of hot pasta on each plate. Generously top with the cold yogurt sauce. Drizzle some of the paprika butter over the yogurt. Finish with a good spoonful of the hot meat sauce on top.

Step 8:

Decorate (Optional). If you want, garnish with chopped cherry tomatoes and chopped fresh herbs (parsley or mint are great for him). It serves immediately.

TIPS

  • + Temperature Contrast: The magic of this dish lies in the contrast between hot pasta and meat, and cold yogurt. Serve immediately after you assemble it to enjoy this feeling.
  • + Greek Yogurt is Key: Use a natural, thick, sugar-free Greek yogurt. Its creaminess and acidity are essential to balance the richness of meat and butter.
  • + Don't Burn Paprika: Infuse the paprika into the melted butter outside the heat. If you cook it directly, you run the risk of burning and bittering it.
  • + Cook Tomato Paste Well: Sautéing the tomato paste in the dressing before adding the meat helps caramelize its sugars and develop a deeper flavor.
  • + Adjust the Spices: Feel free to adjust the amount of cumin and paprika according to your taste. You can add a spicy touch with some chilli flakes (pul biber) in the butter.