Kıymalı Makarna (Turkish Pasta with Spiced Beef and Paprika Butter)

La storia di questo piatto

Kıymalı makarna is Turkey's weeknight comfort food, a home-kitchen classic that lives in family kitchens rather than in any ancient recipe book. It pairs short pasta and beef mince with the soul of the Turkish table: cold garlicky yogurt against hot, spiced meat, and a ribbon of red paprika butter.

Ingredienti

• 350 g Short pasta (ditalini or penne)
• 400 g Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Tomato paste
• 2 piece Long Turkish green pepper (or sweet green bell pepper)
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Black pepper
• 1 teaspoon Fine salt (for the ragù and yogurt)
• 2 tablespoons Sunflower seed oil (or olive oil as an alternative)
• 300 g Whole Greek yogurt
• 1 clove Garlic (for the yogurt)
• 80 g Butter
• 1 tablespoon Sweet paprika (for the butter)
• 1 teaspoon Red pepper flakes (pul biber if you can find it)
• 15 g Fresh parsley
• 1 tablespoon Coarse salt (for the pasta water)

Preparazione

1. First prepare the cold sauce, so it develops flavor while you cook the rest: mix the Greek yogurt with the crushed garlic and a pinch of salt, then refrigerate. It should stay thick and glossy.
2. In a large pan, heat the sunflower (or olive) oil over medium heat and soften the finely chopped onion, stirring often, for 5-6 minutes: it should turn golden and translucent, never burnt at the edges. Add the chopped garlic and the 2 peppers cut into small cubes and cook for another minute, until the garlic aroma rises sweet and not sharp.
3. Raise the heat to medium-high and add the ground beef, breaking it up well with a wooden spoon. Let it brown without stirring too much, until a brown crust forms: this takes about 6-7 minutes. Only then season with salt, add the tomato paste, cumin, paprika and black pepper, and stir for a minute to toast the spices. Meanwhile, put a pot with 3-4 liters of water on the stove for the pasta.
4. Add a ladle of hot water or broth and scrape the bottom of the pan to lift all the flavor. Lower to medium-low and simmer uncovered for about 10 minutes, until the ragù reduces and becomes glossy, not dry. Taste and adjust the salt: it should be assertive, since it must stand up against the cold yogurt. When the water boils, salt it with the coarse salt and cook the pasta, draining it one minute before the time on the package. Before draining, set aside a ladle of cooking water. Keep the ragù warm over very low heat.
5. Plate the hot pasta, adding a spoonful of cooking water if needed to keep it soft. Top each plate with generous spoonfuls of the cold garlic yogurt, then with the bubbling ragù. Only now, with the plates ready in front of you, prepare the paprika butter.
6. In a small saucepan, melt the butter over medium heat for 2-3 minutes, until it is liquid, foams and takes on a golden color, still hot and lively. If it smokes or turns dark brown, you have waited too long: start again. Turn off the heat, immediately add the paprika and the red pepper flakes (and, if you like, a pinch of dried mint), stirring for a few seconds so they stay bright red and do not burn.
7. Immediately drizzle the paprika butter, still sizzling, over the cold yogurt on each plate. Finish with the chopped parsley and serve right away: the hot-cold contrast is the soul of the dish.