Anna Paul's Turkish Pasta

Name: Anna Paul's Turkish Pasta
Cook time: 32 min
Total time: 32 min
Yield: 4 servings
Ingredients: 2 tbsp Olive Oil; 1 Onion, yellow, diced; 2 tsp Curry Powder; 2 tsp Paprika; 2 tsp Cumin; Some Salt, to taste; Some Pepper (Black), to taste; 1 lb Ground Lamb; 3 tbsp Tomato Paste; 1 cup Greek Yogurt; 4 cloves of Garlic, minced; Some Salt, pinch; 1/2 lemon of Lemon Juice, juice from; 4 tbsp Butter; 1 tbsp Paprika; Some Salt, pinch; 1 lb Pasta (Cooked); 1 cup Cherry Tomatoes, sliced; 1/2 cups Feta, crumbles; 2 tbsp Parsley, chopped

Anna Paul's Turkish Pasta is a hearty, warmly spiced pasta dish that pairs savory ground lamb with tangy tomato and creamy yogurt for a delightful balance of flavors. Aromatic spices and caramelized onions give the sauce depth, while bright cherry tomatoes, crumbled feta and fresh parsley finish it with freshness and texture. It’s a comforting, slightly exotic weeknight meal that comes together quickly and feels special enough for guests.

Anna Paul's Turkish Pasta is a hearty, warmly spiced pasta dish that pairs savory ground lamb with tangy tomato and creamy yogurt ... Show more

By Viral Recipes · Original recipe

Health Grade

B+ · Healthy

Time

30 min

Price

2,03 €

Calories

820 kcal

high protein

low carb

low sugar

satiating

Method

Prep the produce

Peel and finely dice the onion. Mince the garlic, slice the cherry tomatoes, roughly chop the parsley, and crumble the feta if it is not already crumbled. Keep everything nearby in little piles so the cooking goes smoothly once the pan is hot.

Mix the yogurt

In a medium bowl, stir together the Greek yogurt, the minced garlic, a pinch of salt, and the juice from half a lemon until smooth and creamy. Taste it and adjust with a little more salt if you want a brighter, punchier yogurt. Set it aside while you cook the rest.

Cook the pasta

Bring a large pot of well-salted water to a boil. Add the pasta and cook for 8-10 minutes, or according to the package directions, until al dente. Drain well and set it aside; if you like a slightly looser final bowl, save a small splash of pasta water before draining.

Cook the lamb sauce

Heat a large skillet over medium heat and add the olive oil. Add the diced onion and cook for 4 minutes, stirring now and then, until softened. Stir in the curry powder, paprika, cumin, a good pinch of salt, and a few grinds of black pepper, and cook for 30 seconds until fragrant. Add the ground lamb, break it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Stir in the tomato paste and cook for 1-2 minutes more, until it darkens slightly and coats the lamb in a rich, glossy sauce.

Make paprika butter

In a small pan, melt the butter over low heat. Stir in the remaining paprika and a pinch of salt for 30-60 seconds, just until the butter turns a deep red and smells toasty; do not let the paprika scorch or it can taste bitter.

Assemble and serve

Divide the pasta among bowls or plates. Spoon over the garlic yogurt, top with the lamb sauce, then scatter over the tomatoes, feta, and parsley. Finish with the warm paprika butter and serve right away while the hot sauce and cool yogurt still contrast beautifully.