Microwave lazy manti (Turkish pasta with yogurt and spiced beef)
Bowtie pasta under cool garlic yogurt, spiced beef and a sizzling paprika butter, the shortcut version of Turkish dumplings with over 30 grams of protein.
- 22 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.20 a serving
- 560 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 1 servings.
- ¾ cup farfalle
- 3 oz 85/15 ground beef
- ⅓ cup plain Greek yogurt
- 1 tbsp butter
- 1 tbsp fresh mint, leaves torn (optional)
From your pantry
- 1½ cups water
- 3 pinches salt, divided
- ¼ tsp onion powder
- 1 pinch black pepper
- ¼ tsp garlic powder
- ½ tsp paprika
- 1 pinch red pepper flakes
Each serving has about 560 calories, 32 g protein, 47 g carbs and 27 g fat, and costs about $2.20 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Put the pasta, water and of salt in a large microwave-safe bowl, set it on a plate, and microwave 4 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Timer: 4 min
Stir, then microwave in 2-minute bursts, stirring each time, until tender with a little bite, 4 to 6 minutes more. and cover to keep warm.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 2 min
Dolly’s tip: Bite a piece. If there’s a white, chalky dot in the middle, it needs another burst.the beef into another bowl with the onion powder, a pinch of salt and the pepper, cover with a paper towel, and microwave 2 minutes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Timer: 2 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Break the meat up with the fork and microwave 1 minute more, until no pink is left, then pour off the fat.
Timer: 1 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir the yogurt with the garlic powder and the last pinch of salt in a mug.
Dolly’s tip: Let the yogurt sit out while the pasta cooks. Cold yogurt on hot pasta is right, but fridge-cold is too much.Microwave the butter with the paprika and red pepper flakes in a mug for 30 seconds, until , sizzling and red.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
Pile the pasta in a bowl, pour the garlic yogurt over it, scatter the beef on top, and with the paprika butter.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Tear the mint over the top and eat it while the pasta is warm.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
