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Turkish   -   Pasta With Yogurt-Mint Sauce (Yogurtlu Makarna)   adapted from Classical Turkish Cooking by Ayla Algar

  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- finely chopped
  • 1/2 Pound Ground Beef
  • 2 Medium Jalapeno -- chopped
  • 2 Sprigs Thyme
  • 1/2 Cup Parsley -- finely chopped
  • Salt And Pepper -- to taste
  • 3 Cups Yogurt
  • 3 Teaspoons Garlic -- finely chopped
  • 2 Teaspoons Mint -- finely chopped
  • Salt
  • 1 Pound Penne -- or rigatoni
  • 5 Tablespoons Butter -- melted
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne
  • Mint Leaves -- for garnish
Directions Cook onions in olive oil until soft. Add meat, jalapeno, thyme, and parsley. Cook until the meat browns. Stir in 2 tablespoons water, salt and pepper, cover and simmer for 10 minutes. In separate bowl beat together, yogurt, garlic, mint and salt. Cook pasta as directed. Toss with meat sauce and keep warm. Pour yogurt sauce over the top. Stir together butter, paprika and cayenne. Pour over the pasta and garnish with mint leaves.
Serves 4
Time to Make 0:00

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