Turkish-Inspired Pasta𓌉◯𓇋

Turkish pasta went super viral on Tik-Tok last year. You probably saw it at one point, it has a garlicky-yogurt/ sauce, bursting tart grape tomatoes, a melted butter finishing sauce, ground beef and shells or bowties. It pops with color and everyone seems to put their own little touch onto it. When I am looking for recipes to switch up my meal-rut with me and my family I usually turn to blogs and videos myself. Scanning video after video on how people make their version of "Turkish Pasta" I was feeling excited to try my own version.

I called this recipe "Turkish-Inspired" because I made some switches to the more traditional version of the recipe and opted for different ingredients just based on my own preference. The notes of the meal are smoky, meaty, slightly bright with the garlicky-yogurt/dill sauce, and crunchy green onions on top. I opted for a liberal amount of green onions to garnish this dish, green onions are so full of sweet punchy onion flavor. Traditionally you would see parsley. The traditional recipes finished off the dish with a garlic, seasoned butter. In this version, I opted for a store-bought chili crisp. It gives smoky heat and the flavors tie in so perfectly. Add it to your bowl of Turkish Pasta while it's still hot so the chili crips melts in with the sauce! Chef's kiss.

Ingredients:

For the main:

• 1lb pasta shells

• 1 lb 85% lean ground beef

• 1 large white onion, diced

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 3 tbsp butter

• 1 tbsp balsamic glaze

  
  

  For the Sauce:

• 1 1/2 cup full fat greek yogurt

• 3 cloves garlic (minced)

• 1 tsp onion powder

• 1 tbsp dill

• 1 tsp salt

• 1 tbsp extra virgin olive oil

  
  

  To top it off:

• 3 green onions, chopped (greens and whites)

• Chili-Crisp ( I love Lao Gan Ma)

Let's Make It:

1. In a heavy-bottom pan on low/medium heat, add your 3 tbsp of butter, diced onion and a pinch of salt. Cook down the onions slowly, stirring occasionally. After 5 minutes, add your balsamic glaze and stir the onions. Continue to cook on low/medium until the onions are jammy and translucent.

   
   

2. To the same pan, add your ground beef and seasonings. Turn the burner up to high heat and cook the beef until no pink remains. The onions may become caramelized and charred in some spots (lucky!). Set aside your beef and onions.

   
   

3. Cook your pasta according to the package and set aside while we make our garlicky-yogurt sauce.

   
   

4. In sauce pan on low, add your yogurt, garlic, onion powder, salt, and dill. Add 1/3 cup of water to thin it out and stir frequently. We only want the sauce to be warmed up slightly. Turn off the heat and stir in the olive oil. Taste and see if it needs any extra salt/ garlic!

   
   

5. Top with green onions and chili crisp and enjoy!

   
   

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