Скачать или смотреть The Most Flavorful Pasta You’ll Ever Make | Layered Turkish Pasta with Garlic Yogurt and Eggplant

The Most Flavorful Pasta You’ll Ever Make | Layered Turkish Pasta with Garlic Yogurt and Eggplant. This isn’t your everyday pasta — it’s the Turkish way of layering flavor, texture, and comfort in one dish. Juicy ground beef, smoky eggplants, creamy garlic yogurt, a hint of spice, and a whole lot of love 💛 Inspired by a wildly popular version, we made our own—using traditional Turkish techniques and a few of our favorite touches.

Viral Turkish Pasta
A savoury layered pasta dish packed with roasted eggplants, walnuts, ground meat and creamy yogurt. Viral Turkish pasta with Refika’s touch. You can stack it in layers like a cake or plate it freestyle—the flavour is always a winner.
For the ground beef layer:
500 g ground beef, rib or brisket cuts work best
3 medium onions, finely diced
1 good pinch of black pepper
1 good pinch of salt
1 teaspoon cumin
⅓ of a whole nutmeg, freshly grated
For the eggplant & walnut layer:
4 cloves of garlic
3 medium eggplants, diced
5–6 tablespoons olive oil
A handful of walnuts, roughly crushed
1 pinch of salt
For the pasta:
1 pack, 500 g, of pasta, any shape you like
1 pinch of salt
For the yogurt sauce:
400 g savoury yogurt, 1½ cups
1 pinch of salt
1 pinch of black pepper

Topping:
15 sprigs parsley, finely chopped
15 cherry tomatoes, quartered
Optional:
3 tablespoons butter
1 teaspoon red pepper flakes
½ teaspoon ground red pepper
• In a wide pan, begin browning the ground beef over medium-high heat. Once the colour changes, add the onions and a pinch of salt. Stir and continue cooking for about 15 minutes on medium-low heat until deeply browned. Season with black pepper, cumin, and grated nutmeg.
• In a separate large pan, heat the olive oil and fry the diced eggplants. At first, they will soak up the oil, but as they cook, they will release it back. Fry until they turn brown and lose their greenish hue. You can remove any excess oil after frying.
• When the eggplants are halfway browned, add the crushed walnuts to the same pan. Let them toast along with the eggplants until fragrant. Add garlic and a pinch of salt and cook a few more minutes. Set aside.
• Meanwhile, cook the pasta in salted water according to the cooking time on the package or until al dente. Drain and set aside. Save some pasta water for the yogurt sauce if needed.
• For the yogurt sauce, mix the yogurt with salt, black pepper. If your yogurt is too thick or cold, stir in a spoonful or two of the reserved pasta water to loosen it up.
• For extra richness, melt and slightly brown the butter in a small pan. Add the red pepper flakes and ground red pepper. Once it starts to bubble and become fragrant, drizzle it over the final dish.
• To assembly, Plated presentation: Start with a layer of pasta. Spoon over the garlic yogurt. Add a layer of the seasoned ground beef. Top with the eggplant and walnut mixture. Garnish with chopped parsley and cherry tomatoes. Finish with melted butter mixed with red pepper flakes, if desired. Layered mold presentation: Spread a spoonful of yogurt at the bottom of a glass dish. Layer yogurt, pasta, yogurt, ground beef, eggplant-walnut. Repeat until all used. Make sure the layers are clean and visible. Dig in and enjoy your summer pasta with




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