How to Make the VIRAL Turkish Pasta

Ingredients

• 250 g Pasta (dry penne, fusilli or any short pasta that holds sauce)
• 2 Tbsp Olive Oil (for sautéing onions and beef)
• 1 medium Yellow Onion (diced)
• 4 cloves Garlic (2 cloves for beef sauce, 2 cloves for yogurt sauce, minced)
• 250 g Ground Beef (80% lean, fresh)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 2 Tbsp Tomato Paste (divided: 1 Tbsp for beef, 1 Tbsp for butter sauce)
• 1 cup Lowfat Plain Yogurt (not Greek yogurt)
• 1 whole Lemon (juiced (about 2 Tbsp))
• 1 tsp Dried Mint
• 4 Tbsp Butter (half a stick, unsalted)
• 1 tsp Harissa Paste (adjust to heat preference)
• 1 medium Fresh Tomato (diced for topping)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, add the pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water before draining.

   Time: PT10M

   Temperature: 100°C

2. Sauté Onions

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Garlic

   Add the minced garlic to the onions and cook for 30 seconds, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: Medium

4. Brown the Beef

   Increase heat to medium‑high, add ground beef, season with salt, black pepper, cumin, coriander, and stir in 1 Tbsp tomato paste. Cook, breaking up the meat, until fully browned and no pink remains, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

5. Prepare Yogurt Sauce

   In a mixing bowl, combine lowfat plain yogurt, the remaining 2 minced garlic cloves, freshly squeezed lemon juice, and dried mint. Stir until smooth.

   Time: PT3M

6. Make Spicy Butter Sauce

   In a small saucepan or the same skillet on low heat, melt the butter. Add 1 Tbsp tomato paste and harissa paste, whisk continuously until fully incorporated and the sauce is glossy, about 4 minutes.

   Time: PT4M

   Temperature: Medium‑low

7. Combine and Serve

   Return the drained pasta to the pot or skillet, add the beef mixture, and toss together. Stir in half of the yogurt sauce and a splash of reserved pasta water to create a creamy coating. Drizzle the spicy butter sauce over the top, then garnish with diced fresh tomato, chopped parsley, and the remaining yogurt sauce.

   Time: PT5M

8. Final Presentation

   Plate the pasta, ensuring an even distribution of beef, yogurt drizzle, and butter sauce. Sprinkle extra parsley for color and serve hot.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

4g