This is a turkish pasta dish called Firinda Kiymali Makarna and it is actually my first time trying out a turkish dish. I wanted to make some turkish borek, but somehow I couldn't find the filo pastry (filodeeg in dutch) at my nearest Carrefour supermart, so I changed my plans and decided to make this pasta dish for dinner instead. This pasta was very easy and though I didn't put enough salt, I was quite happy with the results especially since His Majesty (my son) asked for a 2nd helping. He especially liked the cheese crust! :)
Adapted from turkishcookbook.com, quantities doubled, for 5 - 6 servings.
400g spirelli pasta
400g minced beef
4 garlic cloves, finely chopped
1 big onion finely chopped
1 big carrot, peeled and grated
1 can of tomatoes, 400g
1 tsp paprika powder
2 tsp dried oregano
1 cup fresh parsley, finely chopped
salt and pepper to taste
2 eggs, lightly beaten
1.5 cups of grated mozzarella cheese
1. Cook the spirelli in a big pot of slightly salted water till al dente. Drain the water and set the pasta aside.
2. Meanwhile, in a non-stick saucepan, drizzle 2 tbsp of oil, add in the chopped garlic and fry till fragrant. Add in chopped onions, fry for a while before adding in minced beef.
3. Then add in the carrots, canned tomatoes, paprika powder, dried oregano to the minced beef and mix well. Add salt and pepper to taste. Turn down the heat to low and let it simmer for 8 to 10 min.
4. Meanwhile, preheat the oven to 200 degrees celsius.
5. Take the beef mixture, add in the chopped parsley, mix everything together with the spirelli pasta and pour the pasta into an oven-proof pyrex dish. Mix the beaten eggs and grated mozzarella cheese together in a bowl and spread the cheese mixture over the top of the pasta.
6. Place the dish in the middle of the oven at 200 degrees celsius for 15 min or so until the top crust turns golden brown. Remove from oven and serve while hot.
I am submitting this dish to Asian Food Fest - West Asia Month, hosted by Shannon of Just As Delish.