DISHORA / RECIPES
Turkish pasta,
cool yogurt, warm beef
Penne, spiced beef and cool garlic yogurt meet a fragrant paprika-butter finish.
A mantı-inspired bowl, not a simmered cream sauce.
DISHORA / RECIPES
Ingredients • serves 4
12 oz dry penne (340 g)
1 tsp olive oil
1 small yellow onion, finely diced
1 lb 93% lean ground beef (454 g)
2 tsp sweet paprika, divided
¾ tsp fine salt, divided
½ tsp ground black pepper
1 cup plain whole-milk Greek yogurt
2 garlic cloves, finely grated
2 tbsp unsalted butter
1 cup diced fresh tomato
2 tbsp chopped fresh parsley
1–2 tbsp water, only as needed
Use unsalted water for the pasta.
DISHORA / RECIPES
Have these tools ready
Large pot for pasta
12-inch skillet for the beef
Small saucepan for paprika butter
Colander • small bowl
Food thermometer • fine grater
Knife and cutting board
DISHORA / RECIPES
First, prepare the toppings
Put a large pot of unsalted water on to boil. Mix the yogurt with grated garlic and ¼ tsp salt.
Add 1–2 tbsp water only if needed for a spoonable sauce; refrigerate. Dice the tomato and chop the parsley.
Get the full cooking and assembly steps.