Turkish Pasta With Ground Beef Yogurtlu Kiymali Makarna Glute Recipes

TURKISH OVEN-BAKED PASTA RECIPE IS LIKE 'MAC AND CHEESE'

Steps:

• First, cook the pasta in salted water for eight to ten minutes until tender. Drain it and rinse under cold water. Toss it with the vegetable oil the first two cups of the grated cheese in a large mixing bowl. The cheese should have enough salt to season the pasta, but you can add salt and pepper to your taste.
• Butter the bottom and sides of a large glass or ceramic baking dish and add the pasta mixture.
• To prepare the Bechamel sauce, melt the butter or margarine in a small saucepan. Add the flour and stir until bubbly. Don't let the flour darken or burn.
• Turn the heat to low, add the milk and whisk until smooth. Whisk in the salt and pepper and continue whisking until the mixture scalds and begins to thicken. Don't let it boil. Continue until you have a smooth, white sauce. Adjust the salt to your taste.
• Pour the hot Bechamel over the pasta and gently turn over the pasta to combine them, if needed. Cover the top of the pasta with the remaining two cups of grated cheese. Bake in a 350 F/ 170 C oven until the dish is firm and the top is golden brown.
• Remove the dish from the oven and let it rest about ten minutes before serving. Cut it squares or serve it with a spoon.

GROUND BEEF PASTA IN THE OVEN (FIRINDA KIYMALI MAKARNA)

Steps:

• Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish.
• Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally.
• Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.

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.