Pasta with Yogurt-Mint Sauce (Yogurtlu Makarna)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 Tbsp. olive oil
1 large onion, finely chopped
1/2 pound ground beef
2 medium jalapenos, chopped
2 sprigs thyme
1/2 cup parsley, finely chopped
salt And pepper, to taste
3 cups yogurt
3 tsp. garlic, finely chopped
2 tsp. mint, finely chopped
salt
1 pound penne or rigatoni
5 Tbsp. butter, melted
1 tsp. paprika
1/2 tsp. cayenne
mint leaves, for garnish
Instructions:
Cook the onions in olive oil until soft, then add the meat, jalapenos, thyme and parsley. Cook until the meat browns. Stir in 2 Tbsp. of water, salt and pepper and cover. Simmer for 10 minutes.
In a separate bowl, beat together the yogurt, garlic, mint and salt. Cook the pasta as directed, then toss with the meat sauce and keep warm.
Pour the yogurt sauce over the top. Stir together the butter, paprika and cayenne. Pour over the pasta and garnish with mint leaves.
Yields 4 servings.
Recipe adapted from “Classical Turkish Cooking” by Ayla Algar.