John Myers
Ingredients for 4 servings:
- 400 g pasta, e.g. spaghetti
- 650 g minced lamb
- 2 onions
- 2 small carrots
- 2 stalk(s) Celery
- 5 garlic cloves
- 100 g feta cheese
- 600 g tomatoes, pureed
- 1,400 ml vegetable broth
- 200 ml cream
- 100 ml red wine
- 50 g butter
- 1 tbsp, heaped tomato paste
- 2 tsp sambal oelek
- 25 ml soy sauce
- 1 tbsp, sautéed oregano, dried
- 1 tsp mint, dried
- ½ tsp cinnamon powder
- ½ tsp cumin powder
- ½ lemon(s), juice
- 4 tsp oil for frying
- e.g. salt and pepper
- n. B. Pul Biber
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Peel the onions and garlic. Peel the carrots. Wash the celery. Finely dice everything. Melt the butter in a saucepan, then lightly sauté the diced vegetables. Then simmer the vegetables over medium heat with the lid on for at least 20 minutes; longer is better. Meanwhile, heat the oil in a wide, deep frying pan or roasting tin and fry the minced meat for about 8 minutes until crumbly. Deglaze the minced meat with the soy sauce and cook briefly. Stir in the tomato paste and cook briefly. Deglaze everything with the red wine and reduce for 1 minute. Now pour in the vegetable stock, add the passata, sambal oelek, and cream. Add the oregano and cinnamon. When the pan is full, add the vegetable mixture as well. Bring everything to a boil and simmer with the lid on for at least 20 minutes. Here, too, the flavor only develops over time. In the meantime, grate the feta cheese. Once the above cooking time is up, add the raw pasta to the pan. This is why so much broth is needed. Bring everything back to a boil and let the pasta cook with the lid on over medium heat for about 8 minutes. Then stir in the grated feta cheese a spoonful at a time, leaving about 1 tablespoon per person. Add the dried mint and cumin and simmer uncovered for another 2 minutes, stirring constantly, until the pasta is cooked and the feta cheese has melted. Season everything with pepper, salt, and lemon juice. Serve the pan with the remaining grated feta cheese and sprinkle with pul biber, depending on your taste and your preference for spiciness. Notes: This is not a classic one-pot dish, as the vegetable mixture cooks separately in the pot with butter, like in a soffritto, allowing it to develop additional flavor. However, the pasta is cooked directly in the sauce, so that the sauce ends up being nice and creamy and blends well with the pasta. Instead of Pul Biber, which is available cheaply in any Turkish supermarket, you can also use simple chili flakes. However, these are usually hotter on their own than the Pul Biber spice mix. In any case, use feta cheese made from sheep’s milk, as shepherd’s cheese made from cow’s milk often doesn’t melt as creamy. Alternatively, you can simply crumble most of the cheese and grate the rest fresh over the dish afterwards. You can of course use minced beef instead of minced lamb, but minced lamb has an even more intense flavor of its own, which goes well with the seasoning chosen here.
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