KİYMALI GARAVOLLİ

10 mins
Serves 1
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Directions

  1. 1Dissolve the stock cube in boiling water and leave to one side.
  2. 2Dissolve the stock cube in boiling water and leave to one side.
  3. 3Dissolve the stock cube in boiling water and leave to one side.
  4. 4Make the garlic yogurt by combining garlic, thick set natural yogurt, and sea salt flakes, then stir well.
  5. 5Make the garlic yogurt by combining garlic, thick set natural yogurt, and sea salt flakes, then stir well.
  6. 6Make the garlic yogurt by combining garlic, thick set natural yogurt, and sea salt flakes, then stir well.
  7. 7Finely grate your hellim and add dried mint to it.
  8. 8Finely grate your hellim and add dried mint to it.
  9. 9Finely grate your hellim and add dried mint to it.
  10. 10Finely chop your onion.
  11. 11Finely chop your onion.
  12. 12Finely chop your onion.
  13. 13Add olive oil to a pan on a medium heat.
  14. 14Add olive oil to a pan on a medium heat.
  15. 15Add olive oil to a pan on a medium heat.
  16. 16Add the onions to the pan and soften them until they look light golden brown in colour (10-12 minutes).
  17. 17Add the onions to the pan and soften them until they look light golden brown in colour (10-12 minutes).
  18. 18Add the onions to the pan and soften them until they look light golden brown in colour (10-12 minutes).
  19. 19Add the cumin and paprika to the softened onions.
  20. 20Add the cumin and paprika to the softened onions.
  21. 21Add the cumin and paprika to the softened onions.
  22. 22Stir through the tomato purée.
  23. 23Stir through the tomato purée.
  24. 24Stir through the tomato purée.
  25. 25Add the mince to the pan and stir well.
  26. 26Add the mince to the pan and stir well.
  27. 27Add the mince to the pan and stir well.
  28. 28Increase the heat, season with salt and pepper, and brown the mince for 4-5 minutes.
  29. 29Increase the heat, season with salt and pepper, and brown the mince for 4-5 minutes.
  30. 30Increase the heat, season with salt and pepper, and brown the mince for 4-5 minutes.
  31. 31Add the conchiglie pasta straight into the pan and stir well.
  32. 32Add the conchiglie pasta straight into the pan and stir well.
  33. 33Add the conchiglie pasta straight into the pan and stir well.
  34. 34Pour in your stock.
  35. 35Pour in your stock.
  36. 36Pour in your stock.
  37. 37Add your bay leaves.
  38. 38Add your bay leaves.
  39. 39Add your bay leaves.
  40. 40Bring to the boil, stir gently, then reduce to a medium simmer for 10-12 minutes.
  41. 41Bring to the boil, stir gently, then reduce to a medium simmer for 10-12 minutes.
  42. 42Bring to the boil, stir gently, then reduce to a medium simmer for 10-12 minutes.
  43. 43To make the chili butter, melt the unsalted butter first on medium heat.
  44. 44To make the chili butter, melt the unsalted butter first on medium heat.
  45. 45To make the chili butter, melt the unsalted butter first on medium heat.
  46. 46Add extra virgin olive oil to the melted butter.
  47. 47Add extra virgin olive oil to the melted butter.
  48. 48Add extra virgin olive oil to the melted butter.
  49. 49When it starts to sizzle, stir through the Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste).
  50. 50When it starts to sizzle, stir through the Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste).
  51. 51When it starts to sizzle, stir through the Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste).
  52. 52Sprinkle in your Pul Biber and dried mint, then stir well again and take off the heat.
  53. 53Sprinkle in your Pul Biber and dried mint, then stir well again and take off the heat.
  54. 54Sprinkle in your Pul Biber and dried mint, then stir well again and take off the heat.
  55. 55Serve the pasta juicy and dress it with the hellim and dried mint mixture, garlic yogurt, and the chili butter.
  56. 56Serve the pasta juicy and dress it with the hellim and dried mint mixture, garlic yogurt, and the chili butter.
  57. 57Serve the pasta juicy and dress it with the hellim and dried mint mixture, garlic yogurt, and the chili butter.

Ingredients

  • Olive oil
  • Olive oil
  • Olive oil
  • Cumin
  • Cumin
  • Cumin
  • Paprika
  • Paprika
  • Paprika
  • Tomato Puree
  • Tomato Puree
  • Tomato Puree
  • Sea Salt
  • Sea Salt
  • Sea Salt
  • Black Pepper
  • Black Pepper
  • Black Pepper
  • Bay Leaves
  • Bay Leaves
  • Bay Leaves
  • Garlic
  • Garlic
  • Garlic
  • Thick Set Natural Yoghurt
  • Thick Set Natural Yoghurt
  • Thick Set Natural Yoghurt
  • Sea Salt Flakes
  • Sea Salt Flakes
  • Sea Salt Flakes
  • Extra Virgin Olive Oil
  • Extra Virgin Olive Oil
  • Extra Virgin Olive Oil
  • Unsalted Butter
  • Unsalted Butter
  • Unsalted Butter
  • Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste)
  • Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste)
  • Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste)
  • Dried Mint
  • Dried Mint
  • Dried Mint
  • Pul Biber (Turkish Pepper Flakes / Aleppo Pepper)
  • Pul Biber (Turkish Pepper Flakes / Aleppo Pepper)
  • Pul Biber (Turkish Pepper Flakes / Aleppo Pepper)
  • Stock cube
  • Stock cube
  • Stock cube
  • Boiling water
  • Boiling water
  • Boiling water
  • Conchiglie pasta
  • Conchiglie pasta
  • Conchiglie pasta
  • Lamb mince
  • Lamb mince
  • Lamb mince
  • Hellim (finely grated)
  • Hellim (finely grated)
  • Hellim (finely grated)
  • Onions
  • Onions
  • Onions

Equipment

PanBowlGrater

Tips

  • If using meat-free mince, use vegetable stock in place of chicken stock.
  • You can always heat up the chili butter again if it cools and thickens too much.
  • The pasta should be juicy when served.
  • Dress it with hellim, dried mint, garlic yogurt, and chili butter.
  • You can use beef mince or meat-free mince instead of lamb mince.