Turkish Yogurt Pasta (Yalancı Mantı)
A quick Turkish pasta that tastes like mantı, topped with garlic yogurt and spicy chili butter.
Method
Mix the yogurt with finely grated garlic and salt and leave it at room temperature. If it is not cold, the pasta will not cool down.
Add in this stepPlain unsweetened yogurt (thick) 220 gGarlic (cloves) 1Salt 1 pinch
Put the water and salt in a 20 cm pot and heat over high heat for . When the water is at a rolling boil, add the pasta, cook over medium-high heat for , then drain.
Add in this stepWater 2 LSalt (for the pasta water) 1½ tspShort pasta (fusilli, farfalle, etc.) 180 g
high heat→medium-high heatMelt the butter in a small pan over low heat, add the tomato paste, chili flakes and mint, and let it sizzle for . Turn off the heat when the butter turns red.
Add in this stepButter 25 gTomato paste 1 tspTurkish chili flakes (pul biber) or paprika 1 tspDried mint ½ tsp
low heatPut the pasta on plates, add a generous spoonful of garlic yogurt, drizzle with the chili butter and finish with chopped parsley.
Add in this stepParsley 4 g
Cook's tip
If the garlic is too strong, leave it for 5 minutes after grating before mixing; the sharpness fades. If the yogurt is runny, drain it on kitchen paper for 30 minutes.
Cooking it at camp
Cook the pasta on one burner, then empty the same pot and make the chili butter in it to save washing up. Mix the garlic yogurt at home and carry it in the cool box.