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Kıymalı Garavolli (One-Pot Turkish Minced Beef Pasta)
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Kıymalı Garavolli (One-Pot Turkish Minced Beef Pasta)

40 minPour 4Nutri-Score C€
par @aussiemumcooks5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken stockÉpicerie1,2 litres
  • olive oil (divided between the pasta and the chilli butter)Épicerie45 ml
  • onion (finely chopped)Fruits et légumes2 morceaux
  • ground cuminÉpices1 g
  • paprikaÉpices1 g
  • tomato pasteÉpicerie1 g
  • minced beef (or lamb)Viandes500 g
  • saltÉpices500 milligrammes
  • ground black pepperÉpices500 milligrammes
  • conchiglie pasta (large shells, dry)Céréales300 g
  • bay leavesÉpices2 morceaux
  • halloumi cheese (finely grated)Produits laitiers100 g
  • dried mint (divided between the cheese topping and the chilli butter)Épices2 g
  • garlic (large clove, finely grated)Fruits et légumes1 morceau
  • Greek yogurt (thick)Produits laitiers150 g
  • sea salt flakesÉpices500 milligrammes
  • unsalted butterProduits laitiers45 g
  • Turkish tatlı biber salçası (sweet red pepper paste)Épicerie15 g
  • pul biber (Turkish chilli flakes)Épices1 g

par portion

Nutrition

611kcal

Glucides
61 g
Protéines
33 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Saladier
  • Râpe

pas à pas

Préparation

  1. Soften the onions with the spices

    • Heat the olive oil in a large pot over medium heat.
    • Add the chopped onions, ground cumin and paprika and cook, stirring, until the onions are soft and fragrant.
    • Stir in the tomato paste and let it cook out for a minute.
    Étape 1

  2. Brown the mince

    • Add the minced beef (or lamb) and break it up with a spoon.
    • Season with the salt and black pepper and cook until browned.
    Étape 2

  3. Cook the pasta in the pot

    • Add the dry conchiglie shells straight into the pot and mix well so they are coated.
    • Pour in the chicken stock and tuck in the bay leaves.
    • Bring to a simmer and cook until the pasta is tender and the juices have thickened slightly, keeping it nice and juicy rather than overly thick.
    Étape 3

  4. Make the halloumi topping

    • Mix the finely grated halloumi with the dried mint in a bowl.
    • Set aside.
    Étape 4

  5. Make the garlic yogurt

    • Mix the grated garlic and sea salt flakes into the thick Greek yogurt.
    • Set aside.
    Étape 5

  6. Make the chilli butter

    • Melt the butter with the olive oil in a small pan.
    • Stir in the Turkish pepper paste, pul biber and dried mint.
    • Cook gently, stirring, until the butter is glossy and thickened.
    Étape 6

  7. Plate and serve

    • Spoon the pasta into bowls while still juicy.
    • Top with the halloumi and mint mixture and a spoonful of the garlic yogurt.
    • Finish with the warm chilli butter.
    Étape 7
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