Anna Paul’s Mum’s Turkish Pasta for the win 👌🏼

Anna Paul’s Mum’s Turkish Pasta for the win 👌🏼

If you’re not used to measuring with your heart, here’s what you need:

For the mince:
1kg beef or lamb mince
1 large onion, finely chopped
salt to taste
1 teaspoon fine black pepper
½ tablespoon onion powder
1 tablespoon paprika
2 tablespoons curry powder (I used Kashmiri chilli powder)
½ tablespoon ginger & garlic paste (my addition as we add this to any meat based dish - it’s a habit)

Method:
Add the mince to a pot on medium-high heat & break it up. Allow to cook for about 3 minutes or until it’s slightly browned.
Add in salt, fine black pepper, onion powder, paprika, curry powder or chilli powder & ginger & garlic paste.
Mix & break up the mince even more until there’s no big chunks of meat.
Cook until all the meat has browned & then add in the chopped onions.
Mix & cook until onions are soft & the meat gets more browned.
Turn off the heat & set aside.

Pasta:
500 grams Farfalloni pasta
Salt to taste
1 tablespoon olive oil
Water as needed

Method:
Add the water, salt & oil to a pot & allow it to come to a boil. Once it reaches a boil, add in the pasta & stir. Allow to boil until al dente & strain in a colander.

Yogurt:
2 cups Greek yoghurt
Salt to taste
1 ½ tablespoons crushed garlic

Method:
Mix the yoghurt, salt & garlic together & set aside in the fridge until ready to use.

Paprika butter sauce:
200 grams butter
3 tablespoons paprika

Method:
Heat the butter in a pot until melted & add in the paprika. Mix well until combined & turn off the heat.

Other ingredients:
3-4 cherry tomatoes (per serving)
Chopped parsley as needed for garnishing

Assembling:
To a serving bowl, add pasta, top with a good amount of garlic yoghurt. Add the mince, drizzle over the paprika butter. Top with chopped cherry tomatoes & a whole lot of parsley.
Enjoy!

Tip: if you’re using lean mince then I suggest adding oil - my mince was lean & it became way too dry & needed that extra oil.

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