Manti-inspired Turkish pasta (kiymali makarna)
Ingredients
Metric
Imperial
Spiced lamb
- 1 small onion, finely chopped
- 200g of lamb mince
- 2 garlic cloves, grated to a paste
- 1 tsp ground cumin
- 1 tsp tomato purée
- 2 plum tomatoes, from a can
- 1 tsp pul biber chilli flakes
- 250g of short pasta, such as shells
- olive oil, for cooking
Sumac onions
- 1 red onion, finely sliced
- lemon juice
- 1 pinch of salt
- 1 tsp sumac
- 1 handful of parsley leaves, finely chopped
Spiced butter
- 25g of butter, melted
- 1 tbsp of pul biber chilli flakes
Garlic yoghurt
- 200g of thick yoghurt
- 1 garlic clove, grated to a paste
- 1 dash of lemon juice
Method
Make the sumac onions by combining the onions with the lemon juice, a pinch of salt and mixing well. Add the sumac and parsley leaves and set aside
- 1 red onion, finely sliced
- lemon juice
- 1 pinch of salt
- 1 tsp sumac
- 1 handful of parsley leaves, finely chopped
Bring a pan of salted water to the boil for cooking the pasta
Heat a splash of olive oil in a frying pan then add the diced onion, cooking until soft and translucent
- olive oil, for cooking
- 1 small onion, finely chopped
Add the minced lamb and cook until well coloured. Add the garlic and cumin and cook for a couple of minutes, stirring
- 200g of lamb mince
- 2 garlic cloves, grated to a paste
- 1 tsp ground cumin
Add the tomato purée and cook out for a couple of minutes, then add the plum tomatoes, mashing them down a little
- 1 tsp tomato purée
- 2 plum tomatoes, from a can
Continue to simmer and stir, adding a splash of water if necessary. Season with salt and the pul biber
- 1 tsp pul biber chilli flakes
Cook the pasta until al dente
- 250g of short pasta, such as shells
For the spiced butter, melt the butter and add the pul biber, allowing it to simmer for a minute or so
- 25g of butter, melted
- 1 tbsp of pul biber chilli flakes
Mix together all the ingredients for the garlic yoghurt
- 200g of thick yoghurt
- 1 garlic clove, grated to a paste
- 1 dash of lemon juice
To serve, spread a plate with the garlic yoghurt and top with some of the drained pasta. Add another layer of yoghurt and top with spiced lamb, then add the sumac onions on top
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