Turkish Pasta

1. Garlic yogurt

2. 1
   Garlic yogurt:

   In a medium bowl, stir together 1½ cups room-temperature Greek yogurt, 2 finely grated garlic cloves, and ½ teaspoon kosher salt. Leave the yogurt sauce at room temperature while you cook the rest of the Turkish pasta.

   Mark step as done

3. Spiced beef

4. 2
   Spiced beef:

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 finely diced small yellow onion and cook for 4 minutes, until softened. Add 1 pound ground beef and break it up with a spatula; cook for 6 to 7 minutes, until browned. Stir in 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1 teaspoon Aleppo pepper, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper, and cook for 1 minute. Add ¼ cup water and simmer for 2 minutes, until saucy. Keep warm.

   Mark step as done

5. Pasta

6. 3
   Pasta:

   Bring 4 quarts of water and 1 tablespoon kosher salt to a boil. Cook 12 ounces short pasta according to the package directions until al dente, then drain.

   Mark step as done

7. Aleppo pepper butter

8. 4
   Aleppo pepper butter:

   In a small saucepan, melt 4 tablespoons unsalted butter over medium heat until it foams, 1 to 2 minutes. Remove from the heat and stir in 1½ teaspoons Aleppo pepper and 1 teaspoon dried mint; let it sizzle for 30 seconds.

   Mark step as done

9. Assemble

10. 5
    Assemble:

    Spread about ⅓ cup garlic yogurt in the bottom of each of 4 shallow bowls. Divide the pasta among the bowls and top each with a quarter of the spiced beef. Spoon about 1 tablespoon Aleppo pepper butter over each bowl of Turkish pasta, sprinkle with ½ tablespoon chopped parsley, and serve immediately.

    Mark step as done

Source: https://panfold.com/recipe/turkish-pasta