One-Pot Turkish Mantı Pasta (Kıymalı Makarna)
578kcal
Ingredients
- 8 oz Short Pasta (Shells or Elbows)
- ½ lb Ground Beef (Minced)
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 2.5 tbsp Tomato and Pepper Paste (Mixed)
- ⅓ cup Vegetable Oil
- 1 tsp Sweet Paprika
- ½ tsp Black Pepper
- 4 cups Hot Water
- Salt (to taste)
The Topping:
- 1 cup Plain Yogurt
- 1 tsp Mayonnaise
- 2 cloves Garlic (crushed)
- Dried Mint and Red Pepper Flakes (sautéed in oil for garnish)
Equipment
- Wide, Shallow Pot: Best for even cooking and sautéing.
- Wooden Spoon: For sautéing the meat without scratching the pot.
- Small Bowl & Whisk: For the perfectly smooth garlic-yogurt topping.
Method
- Sauté diced onions in oil until translucent, then add 1/2 lb ground beef and cook until browned.
- Stir in minced garlic and the tomato-pepper paste. Sauté for 2 minutes.
- Add 8 oz dry pasta to the pot and stir to coat every piece in the meat sauce.
- Season with salt, black pepper, and paprika. Pour in 4 cups hot water.
- Cover and simmer on the lowest heat setting until the water is fully absorbed.
- Whisk 1 cup yogurt, garlic, and mayo until smooth. Prepare the mint oil in a small pan.
- Plate the warm pasta, top with cold yogurt, and drizzle with sizzling mint oil.
Nutrition
Serving1servingCalories578kcalCarbohydrates50gProtein23gFat31gSaturated Fat7gPolyunsaturated Fat12gMonounsaturated Fat9gTrans Fat1gCholesterol43mgSodium449mgPotassium518mgFiber3gSugar6gVitamin A402IUVitamin C5mgCalcium103mgIron2mg
Notes
If the pasta absorbs the water too quickly and still feels a bit firm, simply add another 1/2 cup hot water and keep the lid closed. For the best flavor contrast, ensure the pasta is hot and the yogurt is cold when serving!