A simple, weeknight-friendly take on traditional Turkish mantı, featuring savory ground beef, a creamy yogurt sauce, and a rich tomato butter sauce.
Ingredients
For the Beef Mixture:
1yellow onion, diced
4cloves 4-6 garlic, minced
Fresh parsley, chopped
2tbsp olive oil
1tbsp tomato paste
1lb ground beef
Salt, pepper, cumin (to taste)
For the Pasta:
1lb shell-shaped or bowtie pasta
Salted water for boiling
For the Tomato Butter Sauce:
1/2to 1/2 1 stick unsalted butter
2tbsp tomato paste
2cloves garlic, minced
Salt (to taste)
For the Yogurt Sauce:
2cups strained yogurt
1/2tsp salt
1cloves 1-2 garlic, minced
1/2of Juice lemon
To Serve:
Fresh parsley, chopped
Instructions
1
Prepare the Beef: In a large pan or pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic and sauté until soft. Stir in the tomato paste and cook for 1 minute.
2
Add the ground beef, season with salt, pepper, and cumin, and cook until browned. Stir in the fresh parsley.
3
Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
4
Make the Tomato Butter Sauce: In a separate small pan, melt the butter over medium heat. Stir in the tomato paste, minced garlic, and a pinch of salt. Cook, stirring constantly, for a few minutes until the sauce thickens and turns a deep red color. This is the key to a rich, buttery flavor.
5
Make the Yogurt Sauce: In a bowl, combine the strained yogurt with salt, minced garlic, and the juice of half a lemon. Stir until smooth.
6
Plate the Dish: To serve, place a portion of the pasta on a plate. Spoon the yogurt sauce over the pasta, then top with a generous serving of the prepared beef mixture. Drizzle the tomato butter sauce over everything and sprinkle with fresh chopped parsley for garnish.