‘Nutritious’ Turkish pasta recipe is ‘quick’ and ‘easy’ and only takes 10 minutes to make

TikTok has sparked another viral trend, this time in pasta form. , an Australian content creator has shared her mother’s ‘Turkish Pasta’ with her 7.2 million followers.

The video so far has gathered 1.5 million likes and 12.4 million views, with a follow-up video by the creator earning an additional 9.6 million likes

This has resulted in a 900 percent increase in global searches for ‘Turkish Pasta’.

Following this, Nicki Drewe, trend expert at online discount platform has shared how you can recreate the dish at home.

Many people have successfully recreated the dish, often praising it for being quick, easy and fairly nutritious. The features pasta topped with spiced mince, garlic-infused yoghurt, Aleppo butter and tomatoes.

How to make Turkish pasta:

Ingredients:

• 500g Lamb, beef or plant-based mince
• 300g Pasta, conchiglie or farfalle or penne
• One small onion, diced
• One tsp. curry powder
• One tsp. Aleppo pepper
• Two tsp. onion powder
• One tsp. sweet or smoked paprika
• One tsp. cumin
• ½ tsp. sumac
• Two garlic cloves, minced
• Two tsp. Flat-leaf parsley, finely chopped
• Garlic yoghurt
• 500g 0 percent fat Greek yoghurt
• Three garlic cloves
• Brown butter
• Four tbsp salted butter
• Two tbsp extra virgin olive oil
• Four tsp Aleppo pepper

To serve:

• 125g cherry tomatoes, quartered
• 100g cucumber, diced
• Four tbsp. pomegranate seeds (Optional)
• 1/4 bunch flat-leaf parsley, finely chopped

Method:

For the pasta, boil a full kettle of water. Once boiled, pour the water into a large pot suitable for cooking pasta. Add one to two teaspoons of salt, then add the pasta.

Cook until al dente (about eight minutes, or according to the package instructions).

While the pasta cooks, heat a frying pan over medium heat and add one teaspoon of neutral oil (such as avocado or vegetable oil).

Add the chopped onions and a pinch of salt. Cook until softened. Once the onions are soft, add the minced meat, curry powder, Aleppo pepper, onion powder, sweet paprika, cumin, sumac, and minced garlic.

Cook for eight to 12 minutes, or until the mince is fully cooked and crispy in some areas.

This may take longer, but patience is key for a rich texture and flavour. Once cooked, mix in the parsley with some salt and pepper and set aside. Check if the pasta is done. Once cooked, drain and set aside.

Next, in a bowl, mix the yoghurt with minced garlic (we recommend three cloves, but adjust to taste) and a pinch of salt. Stir well and set aside.

Then, melt the butter in a small saucepan over medium heat. Once melted, reduce the heat and allow the butter to brown, swirling the pan occasionally for even cooking.

Watch closely, as the butter can burn quickly. As soon as it develops a nutty aroma and turns a golden-brown colour, remove it from the heat.

Stir in the olive oil and mix, then follow with the Aleppo pepper until combined.

Divide the cooked pasta evenly among four bowls. Top with the spiced mince filling, followed by a dollop of garlic yoghurt.

Garnish with chopped cucumber, diced tomato, fresh parsley, and a sprinkle of pomegranate seeds, if using.