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.
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