Did you know that pasta is one of the most popular ingredients in Turkish cuisine? Even though it’s not a native ingredient, pasta has taken over home kitchens and cafeterias all over Turkey ever since it began appearing on market shelves in the early 1900s.

You won’t find pasta dishes on classic Turkish menus or in Turkish restaurants. Pasta is king at home and in places that serve large groups of people like schools, workplace cafeterias and even in the armed services.

The most common way to eat pasta in Turkey doesn’t involve tomato sauces and grated parmesan cheese. Cooked pasta is often eaten plain with a little butter and salt. Another way is to toss it with some crumbled Turkish white cheese, similar to Feta, then top the dish with a swirt or two of ketchup.

A popular home-style dish that’s loved by adults and children alike is a recipe for pasta and ground beef, called ‘kiymali makarna’ (KYEE’-mah-luh mah-KAR’-nah). This dish most resembles Italian-style Bolognese sauce, but has much less tomato and gets mixed in with the pasta before serving rather than spooned on top.

Kids love this dish and so will you. Then next time you want to serve pasta, give this Turkish recipe for ‘kiymali makarna’ a try.

See Also

Pasta Is A Favorite Ingredient In Contemporary Turkish Cuisine

Turkish Chick Pea And Beef Stew

Lamb And Chestnut Stew

Ingredients

• ½ pound mini penne, spaghetti, linguine or bowtie pasta
• 1 large sweet onion
• 2 or 3 garlic cloves
•  2 tbsp. vegetable oil
• 1 tbsp. butter or margarine
• ½ pound ground beef
• 3 ounces tomato paste
• 1 cup water
• 3 large tomatoes
• 2 tsp. salt
• 1 tsp. black pepper
• 2 tsp. dried oregano or Italian seasoning
• ½ tsp. hot red pepper flakes, more or less to taste

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 4 to 6 servings

Preparation

1. Cook the pasta of your choice in salted water according to the directions. As the pasta cooks, prepare the sauce.
2. Peel and chop the onion as finely as you can. Peel and crush the garlic cloves with the side of a wide knife, then finely chop them.
3. Heat the oil and butter together in a large skillet or saute pan. Add the onion and garlic and fry them gently until tender and translucent. Be careful not to let them burn.

1. Add the ground beef and break it up into small pieces as it cooks. When the ground beef is completely browned, mix the water and tomato paste and add it to the meat. Grate the tomatoes and ad them along with the juice. Stir in the rest of the ingredients. Bring the sauce to a boil then reduce the heat.
2. Cover the pan and let the sauce simmer gently until the liquid reduces, about 20 minutes.
3. When your pasta is cooked, drain it then stir in about 2 tsp. of vegetable oil to keep it from sticking and put it back in the pan. Set it aside to stay warm. When the sauce is done, add it to your hot, cooked pasta and toss it through evenly. Serve your ‘kiymali makarna’ piping hot with a green salad for a simple, delicious meal.