Turkish spaghetti with yogurt

Ingredients for 8 servings:

• 8 garlic cloves
• 1 onion(s)
• 3 tbsp olive oil
• 800 g minced meat, mixed (lamb or beef)
• Salt
• 1 pinch(s) cinnamon, ground
• 1 kg spaghetti
• 2 chili peppers, green
• 1 bell pepper(s), light green or yellow, narrow, elongated
• 500 g natural yogurt (preferably Greek or Turkish)
• 2 bunch parsley, flat
• 1 tsp paprika flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

completely different than usual

Peel the garlic cloves and onion and chop fairly finely. Heat oil in a large pan. Add the minced meat and fry (breaking it up with a wooden spoon) until it is nicely crumbly and no longer red. Add the garlic and onion. Season with salt and cinnamon. Reduce the heat, cover, and simmer for about 15 minutes. Meanwhile, boil the salted water for the pasta and bring to a boil. Prepare the spaghetti according to the package instructions. In the meantime, wash the chili peppers and trim off the stems. Finely chop the peppers, with or without seeds. Trim, wash, and finely chop the bell pepper. Mix both with the yogurt and season with salt. Rinse the parsley and shake dry. Pluck the leaves from the sprigs and chop them. Once the meat sauce is ready, stir in the parsley and add more salt if desired. Drain the spaghetti immediately. Arrange the spaghetti on plates and spread the meat sauce on top. Spread about 1 to 2 tablespoons of yogurt sauce on each plate and garnish with the paprika flakes. Serve immediately.