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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 minServes 4Nutri-Score C€
from @aussiemumcooks5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken stockPantry1.2 litres
  • olive oil (divided between the pasta and the chilli butter)Pantry45 ml
  • onion (finely chopped)Produce2 pieces
  • ground cuminSpices1 g
  • paprikaSpices1 g
  • tomato pastePantry1 g
  • minced beef (or lamb)Meat500 g
  • saltSpices500 mg
  • ground black pepperSpices500 mg
  • conchiglie pasta (large shells, dry)Grains300 g
  • bay leavesSpices2 pieces
  • halloumi cheese (finely grated)Dairy100 g
  • dried mint (divided between the cheese topping and the chilli butter)Spices2 g
  • garlic (large clove, finely grated)Produce1 piece
  • Greek yogurt (thick)Dairy150 g
  • sea salt flakesSpices500 mg
  • unsalted butterDairy45 g
  • Turkish tatlı biber salçası (sweet red pepper paste)Pantry15 g
  • pul biber (Turkish chilli flakes)Spices1 g

per serving

Nutrition

611kcal

Carbs
61 g
Proteins
33 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Make the halloumi topping

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

  5. Make the garlic yogurt

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