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

Kıymalı Garavolli (One-Pot Turkish Minced Beef Pasta)

40 minVoor 4Nutri-Score C€
van @aussiemumcooks5 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken stockVoorraadkast1,2 liter
  • olive oil (divided between the pasta and the chilli butter)Voorraadkast45 ml
  • onion (finely chopped)Groente en fruit2 stukken
  • ground cuminKruiden en specerijen1 g
  • paprikaKruiden en specerijen1 g
  • tomato pasteVoorraadkast1 g
  • minced beef (or lamb)Vlees500 g
  • saltKruiden en specerijen500 mg
  • ground black pepperKruiden en specerijen500 mg
  • conchiglie pasta (large shells, dry)Granen300 g
  • bay leavesKruiden en specerijen2 stukken
  • halloumi cheese (finely grated)Zuivel100 g
  • dried mint (divided between the cheese topping and the chilli butter)Kruiden en specerijen2 g
  • garlic (large clove, finely grated)Groente en fruit1 stuk
  • Greek yogurt (thick)Zuivel150 g
  • sea salt flakesKruiden en specerijen500 mg
  • unsalted butterZuivel45 g
  • Turkish tatlı biber salçası (sweet red pepper paste)Voorraadkast15 g
  • pul biber (Turkish chilli flakes)Kruiden en specerijen1 g

per portie

Voedingswaarden

611kcal

Koolhydraten
61 g
Eiwitten
33 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Mengkom
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Make the halloumi topping

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

  5. Make the garlic yogurt

    • Mix the grated garlic and sea salt flakes into the thick Greek yogurt.
    • Set aside.
    Stap 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.
    Stap 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.
    Stap 7
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