Turkish Ground Beef and Pasta: Review of Bruce Aidell’s Great Meat Cookbook Recipe

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2 votes | 1843 views
 

Ingredients

  • Recipe type: One Pot Pasta
  • Cuisine: Turkish
  • 2-3 T extra virgin olive oil
  • 1 t whole brown mustard seeds
  • 1 t whole fennel seeds
  • 1 t whole cumin seeds
  • 1½ large red onions, chopped
  • ½ t ground black pepper
  • 2 t ground coriander
  • 1 t ground cumin
  • 2 t crumbled Turkish oregano
  • ½ t cinnamon
  • 1 pinch of ground allspice
  • 2 pinches ground cloves
  • 1 t dried mint
  • 1 t dried tart cherry powder (optional)
  • 2 T minced garlic
  • 1 zucchini diced
  • 1 sweet bell pepper diced
  • 1-1½ lbs ground beef
  • 1 15 ounce can of fire roasted tomatoes
  • 2 T pomegranate molasses
  • ½ cup water
  • You can substitute half cup of pomegranate juice for the two items above
  • Salt and pepper to taste
  • 1 T lemon juice (I subbed 1 teaspoon lemon powder), to taste
  • chopped fresh mint for garnish (parsley would be great also, but I did not have any)
  • 1 lb dry pasta (your choice of shapes), cooked to al dente

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