Thursday, May 31, 2012

Macaroni a la Turk

1 1/2 lbs. Macaroni
1 tbsp. Butter
1/4 c. oil
2 tbsp. Tomato Paste
1 (32 oz.) container plain Yogurt
1 c. water
2 large garlic cloves
salt to taste

Heat a pot of salted water to a boil.  Add macaroni.  Cook according to the package directions or until tender.  Turks prefer macaroni fully cooked not al dente.  Drain and place in a service bowl.  Add butter and stir until macaroni is coated with the butter and the butter is completely melted. 
In a separate bowl mix yogurt with 1 c. water.  Stir until smooth.  Crush garlic cloves and add to yogurt.  Salt to taste.
In a small skillet heat oil over medium-low heat.  Add tomato paste.  Stir for about 5 minutes or until the oil turns a nice red color. 
Ladle half the yogurt over the macaroni.  Then drizzle the oil and tomato paste over the top.  Salt dish to taste and serve.
With the leftover yogurt you can eat it as is or make it into Cacik by mixing a grated cucumber up with it.

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