Name: Turkish Manti Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: ¼ cup (55 g) butter; ½ tsp sweet paprika; 1 ½ lb (675 g) lean ground beef; 1 tsp (5 ml) vegetable oil; 1 onion, chopped; 2 tsp onion powder; 2 tsp sweet paprika; 1 tsp dried oregano; 1 tsp curry powder; ½ tsp red pepper flakes; 1 ½ cups (375 ml) 10% yogurt; 3 garlic cloves, finely grated; ¾ lb (340 g) short pasta; ¾ cup (105 g) cherry tomatoes, quartered; ¼ cup (10 g) flat-leaf parsley leaves

Preparation

Paprika Butter
- In a small pot, melt the butter with the paprika until the butter is foaming. Remove from the heat. Season with salt. Keep warm.
Pasta
- In a large non-stick skillet over high heat, cook the beef in the oil, breaking it up with a wooden spoon, until starting to brown. Add the onion and spices. Continue to cook, stirring, until the meat is nicely browned.
- In a bowl, combine the yogurt and garlic. Season with salt and pepper. Set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta.
- Divide the pasta among four shallow bowls. Cover with the garlic yogurt. Top with the meat mixture, tomatoes and parsley. Drizzle with the warm paprika butter. Serve immediately.

Turkish Manti Pasta

Categories

Ingredients

Paprika Butter

Pasta

Preparation

Paprika Butter

Pasta

Personal Note