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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 minPorcje: 4Nutri-Score C€
od @aussiemumcooks5 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken stockSpiżarnia1,2 litry
  • olive oil (divided between the pasta and the chilli butter)Spiżarnia45 ml
  • onion (finely chopped)Warzywa i owoce2 kawałki
  • ground cuminPrzyprawy1 g
  • paprikaPrzyprawy1 g
  • tomato pasteSpiżarnia1 g
  • minced beef (or lamb)Mięso500 g
  • saltPrzyprawy500 miligramy
  • ground black pepperPrzyprawy500 miligramy
  • conchiglie pasta (large shells, dry)Produkty zbożowe300 g
  • bay leavesPrzyprawy2 kawałki
  • halloumi cheese (finely grated)Nabiał100 g
  • dried mint (divided between the cheese topping and the chilli butter)Przyprawy2 g
  • garlic (large clove, finely grated)Warzywa i owoce1 kawałek
  • Greek yogurt (thick)Nabiał150 g
  • sea salt flakesPrzyprawy500 miligramy
  • unsalted butterNabiał45 g
  • Turkish tatlı biber salçası (sweet red pepper paste)Spiżarnia15 g
  • pul biber (Turkish chilli flakes)Przyprawy1 g

na porcję

Wartości odżywcze

611kcal

Węglowodany
61 g
Białko
33 g
Tłuszcz
26 g
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Przybory

  • Garnek
  • Patelnia
  • Miska
  • Tarka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Make the halloumi topping

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

  5. Make the garlic yogurt

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