Pasta With Turkish Yogurt Sauce Food

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

Steps:

• Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
• Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
• In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
• Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

PASTA WITH LEMON HERB YOGURT SAUCE

Steps:

• Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
• Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
• Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
• Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

PASTA WITH TURKISH YOGURT SAUCE

Steps:

• Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
• If using the garlic, push it through a garlic press and stir into the thickened labaneh.
• Refrigerate.
• Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
• Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Steps:

• Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
• To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE

Steps:

• Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
• Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
• Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
• Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
• Bring salted water for pasta to a boil.
• Peel onions. Cut and chop in a food processor until a pulp.
• Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
• Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
• Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
• While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
• Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
• Enjoy :D.

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

Steps:

• Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.
• Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
• In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
• Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

TURKISH PASTA WITH YOGHURT MINT SAUCE

Steps:

• Directions.
• 1.Cook onions in olive oil til soft, add meat, jalapenos, thyme, parsley til meat is browned. Stir in a few tablespoons of water and season with salt and pepper and simmer 10 mins (add more water in necessary).
• 2.To make the yoghurt sauce put all ingredients in a bowl and beat with a wooden spoon til creamy, set aside on a warm spot on the stove.
• 3.Cook and drain pasta, toss with the meat sauce in a serving bowl. Pour the yoghurt sauce over top.
• 4.For the topping, heat butter til frothy and add paprika and cayenne. cook for a few seconds and drizzle over the youghurt sauce.
• 5.Top with fresh mint leaves in desired.
• 6.Enjoy!

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.