Addictive Turkish Pasta (With Ground Beef)

Fill a large pot with cold water, add the 1 tablespoon kosher salt, and bring to a boil over medium-high heat. Add the 454 g pasta and cook according to package directions for al-dente. Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and coat it with the 1 tablespoon extra virgin olive oil to prevent it from sticking.

In a large skillet, heat the 2 tablespoons extra virgin olive oil over medium-high heat for 1 to 2 minutes. Add the 1 yellow onion and cook, stirring occasionally, for 4 to 5 minutes, until softened and translucent. Add the 680 g lean ground beef and cook, breaking it up into small pieces with a wooden spoon, for 7 to 10 minutes, until browned. Add the 3 garlic cloves, 3 tablespoons tomato paste, 1 1/4 teaspoons kosher salt, 1/4 teaspoon cayenne pepper and 1 1/2 teaspoons paprika. Mix well and cook for 1 to 2 minutes. Turn off the heat.

In a medium bowl, whisk together the 3 cups full-fat plain yogurt, 1 garlic clove, 1/8 teaspoon ground black pepper, 1/4 teaspoon kosher salt, and 1 1/2 teaspoons dried mint with 4 or 5 tablespoons of the reserved pasta cooking water until a smooth sauce forms.

Heat the 2 teaspoons extra virgin olive oil in a small skillet over low heat, then add the 1/2 cup slivered almonds and toast for 2 to 3 minutes, until golden, stirring often. Transfer to a small bowl.

In the same small skillet the almonds were toasted in, melt the 2 tablespoons salted butter over medium heat. Add the 1 teaspoon Aleppo pepper and cook, stirring continuously, for 30 seconds. Remove from the heat.

Spread the cooked pasta in a layer on a serving dish. Spoon the meat mixture over it and drizzle with the yogurt sauce and chilli butter. Garnish with the Dried Mint, toasted almonds, and Aleppo pepper. Serve immediately.