The Most Flavorful Pasta You’ll Ever Make

Ingredients

• 500 g Ground Beef (80% lean, fresh)
• 3 medium Onion (thinly sliced)
• 2 medium Eggplant (diced roughly)
• 4 cloves Garlic (peeled and minced)
• 4 tbsp Olive Oil (extra virgin)
• 2 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Cumin (ground, toasted optional)
• 0.25 tsp Nutmeg (freshly grated)
• 0.5 tsp Red Pepper Flakes (optional for heat)
• 500 g Pasta (Farfalle or Bow) (dry)
• 400 g Greek Yogurt (plain, full-fat)
• 50 g Walnuts (roughly chopped)
• 3 medium Tomato (diced)
• 1 bunch Fresh Parsley (chopped)
• 2 tbsp Butter (unsalted, melted for topping)

Instructions

1. Prepare All Ingredients

   Slice the three onions thinly, dice the eggplants into rough cubes, peel and mince the garlic cloves, dice the tomatoes, chop the parsley, and measure out all spices, oil, yogurt, and walnuts.

   Time: PT10M

2. Cook Minced Meat with Onions

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they start to soften (about 3 minutes). Add the ground beef, breaking it up with a spoon, and cook until the meat loses its pink color and the onions have released their juices, about 7 minutes.

   Time: PT10M

3. Season the Meat

   Add salt, black pepper, cumin, nutmeg, and red pepper flakes to the meat‑onion mixture. Stir well and cook for another 2 minutes to let the spices bloom.

   Time: PT2M

4. Sauté Eggplant

   In a second skillet, heat the remaining 2 tbsp olive oil over medium‑high heat. Add the diced eggplant, sprinkle with a pinch of salt, and fry, stirring occasionally, until the pieces are golden brown and become soft and creamy, about 12‑15 minutes. If the pan looks dry, add a splash more oil; the eggplant will release its own oil as it cooks.

   Time: PT15M

5. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, and drop in the 500 g pasta. Cook al dente according to package instructions (usually 9‑10 minutes). Reserve 1 cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: 100°C

6. Make Garlic Yogurt Sauce

   In a mixing bowl, combine the 400 g Greek yogurt, minced garlic, a pinch of salt, and a pinch of black pepper. Whisk until smooth. If the yogurt is very thick, stir in 2‑3 tbsp of the reserved pasta water to achieve a pourable consistency.

   Time: PT5M

7. Assemble the Layered Pasta

   In a deep serving dish, start with a thin layer of garlic yogurt sauce. Add a layer of cooked pasta, then spread half of the spiced minced meat, followed by half of the diced tomatoes, half of the sautéed eggplant, and a sprinkle of chopped walnuts. Repeat the layers: yogurt, pasta, meat, tomatoes, eggplant, walnuts, and finish with a generous handful of fresh parsley.

   Time: PT5M

8. Finish with Butter

   Melt 2 tbsp butter in a small pan or microwave and drizzle over the top of the assembled dish for a glossy finish.

   Time: PT2M

9. Serve

   Serve the Turkish pasta warm, directly from the dish or plated individually. Enjoy the blend of savory meat, creamy eggplant, tangy yogurt, and crunchy walnuts.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

22g

Fiber

6g