Making the VIRAL Turkish Pasta With My Daughter

For the Mince Sauce:
2 tbsp olive oil or butter
2 onions, sliced
1 tsp cumin seeds
250g minced lamb (or beef)
1 tsp Urfa chilies (or Aleppo chilies)
1 tsp biber chilies (or substitute with paprika + chili flakes)
2 tbsp tomato puree
Salt & pepper to taste
1 tbsp chopped parsley
For the Pasta:
250g rigatoni pasta
Water for boiling
Salt
For the Garlic Yogurt:
1 cup yogurt
2 cloves garlic, finely grated
Salt & pepper to taste
For the Chili Oil:
3 tbsp olive oil
1 tsp chili flakes
½ tsp smoked paprika
For Garnishing:
Cherry tomatoes, halved
Fresh pomegranate seeds
Chopped parsley
Crumbled feta cheese (optional)
Method:
Step 1: Make the Mince Sauce

Heat olive oil or butter in a pan.
Add sliced onions and cumin seeds, sauté until golden brown.
Add minced meat and cook on medium-high heat until browned.
Stir in Urfa chilies, biber chilies, and tomato puree.
Season with salt and pepper, mix well, and cook for 10-15 minutes until the flavors meld together.
Finish with chopped parsley and set aside.
Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.
Add rigatoni and cook until al dente (as per package instructions).
Reserve ½ cup pasta water and drain the rest.
Add pasta to the mince sauce, mix well, and add reserved pasta water for extra creaminess.
Step 3: Make the Garlic Yogurt

In a bowl, mix yogurt with grated garlic, salt, and pepper. Set aside.
Step 4: Make the Chili Oil

Heat olive oil in a small pan.
Add chili flakes and smoked paprika, stirring for 30 seconds. Remove from heat.
Step 5: Assemble & Garnish

Plate the pasta in a serving dish.
Drizzle with garlic yogurt and chili oil.
Add cherry tomatoes, fresh pomegranate seeds, and chopped parsley.
Sprinkle crumbled feta (if using).

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