KİYMALI GARAVOLLİ

Name: KİYMALI GARAVOLLİ
Total time: 10 min
Cuisine: Turkish
Ingredients: Olive oil; Cumin; Paprika; Tomato Puree; Sea Salt; Black Pepper; Bay Leaves; Garlic; Thick Set Natural Yoghurt; Sea Salt Flakes; Extra Virgin Olive Oil; Unsalted Butter; Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste); Dried Mint; Pul Biber (Turkish Pepper Flakes / Aleppo Pepper); Stock cube; Boiling water; Conchiglie pasta; Lamb mince; Hellim (finely grated); Onions

10m

Serves 1

instagram.com

KİYMALI GARAVOLLİ

instagram.com

10m

Serves 1

Directions

1Dissolve the stock cube in boiling water and leave to one side.
2Make the garlic yogurt by combining garlic, thick set natural yogurt, and sea salt flakes, then stir well.
3Finely grate your hellim and add dried mint to it.
4Finely chop your onion.
5Add olive oil to a pan on a medium heat.
6Add the onions to the pan and soften them until they look light golden brown in colour (10-12 minutes).
7Add the cumin and paprika to the softened onions.
8Stir through the tomato purée.
9Add the mince to the pan and stir well.
10Increase the heat, season with salt and pepper, and brown the mince for 4-5 minutes.
11Add the conchiglie pasta straight into the pan and stir well.
12Pour in your stock.
13Add your bay leaves.
14Bring to the boil, stir gently, then reduce to a medium simmer for 10-12 minutes.
15To make the chili butter, melt the unsalted butter first on medium heat.
16Add extra virgin olive oil to the melted butter.
17When it starts to sizzle, stir through the Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste).
18Sprinkle in your Pul Biber and dried mint, then stir well again and take off the heat.
19Serve the pasta juicy and dress it with the hellim and dried mint mixture, garlic yogurt, and the chili butter.

Ingredients

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

KİYMALI GARAVOLLİ

10m

Serves 1

instagram.com

KİYMALI GARAVOLLİ

instagram.com

10m

Serves 1

Directions

1Dissolve the stock cube in boiling water and leave to one side.
2Make the garlic yogurt by combining garlic, thick set natural yogurt, and sea salt flakes, then stir well.
3Finely grate your hellim and add dried mint to it.
4Finely chop your onion.
5Add olive oil to a pan on a medium heat.
6Add the onions to the pan and soften them until they look light golden brown in colour (10-12 minutes).
7Add the cumin and paprika to the softened onions.
8Stir through the tomato purée.
9Add the mince to the pan and stir well.
10Increase the heat, season with salt and pepper, and brown the mince for 4-5 minutes.
11Add the conchiglie pasta straight into the pan and stir well.
12Pour in your stock.
13Add your bay leaves.
14Bring to the boil, stir gently, then reduce to a medium simmer for 10-12 minutes.
15To make the chili butter, melt the unsalted butter first on medium heat.
16Add extra virgin olive oil to the melted butter.
17When it starts to sizzle, stir through the Tatlı Biber Salçası (Turkish Sweet Red Pepper Paste).
18Sprinkle in your Pul Biber and dried mint, then stir well again and take off the heat.
19Serve the pasta juicy and dress it with the hellim and dried mint mixture, garlic yogurt, and the chili butter.

Ingredients

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