How To: Turkish Pasta!

June 12, 2017

 

Serves 6 People

  • 1 lb. ground chuck 

  • 4T olive oil

  • 1 cup chopped onion

  • 1 small can of mushroom

  • 4 cups chopped tomatoes

  • ½ cup chopped feta cheese

  • 4T Greek yogurt 

  • parsley to garnish

  • salt and pepper to taste

  • 1 lb.  of angel hair (or any other kind of pasta)

 

 

Cook the chopped onion in oil; when golden, add the meat.  When the meat is not red anymore, add the mushroom and the chopped tomatoes.  

The sauce is ready when there is a little layer of fat on the surface.  At that point add the feta cheese and the yogurt.

Cook the pasta, al dente of course, and drain it.  Pour the sauce over the pasta and garnish with coarsely chopped parsley.

 

 

Buon appetito!

Note:

 

Turkish pasta is very similar to Italian pasta. The only two differences are the addition of feta and yogurt.

The addition of yogurt is very common in the Turkish cuisine: my Turkish guests put yogurt on my meat lasagna.

I use angel hair pasta when I am hungry and in a rush to put food on the table because this kind of pasta cooks in two minutes.

 

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