Chef Akane's Recipe Counter — Recipe 7: Turkish Pasta, Page 12
By Inkroost · Published
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Transcript
Seen from behind, Akane places a glass container of beef and pasta and a smaller container of yogurt on a fridge shelf. Caption: "Store the beef and pasta in the fridge up to 3 days, with the yogurt kept separate. Reheat until steaming (74°C), then add cool yogurt and fresh butter." A recap card: a bowl of Turkish pasta in the center with an onion, garlic cloves, a bowl of yogurt, red pepper flakes and parsley around it. Caption: "RECAP: Garlic yogurt at room temp. Boil pasta, save 60 ml water. Onion 4 min, beef 6 to 7 min, no pink." Caption: "Garlic, tomato paste, spices, pasta water, 2 min. Pepper butter on low. Yogurt, pasta, beef, butter." Akane smiles back over her shoulder holding a striped dish towel, the dark window and the black skillet on the hob behind her. Caption: "Next time in Akane's Kitchen: Recipe 8."
Image description
Akane puts glass containers of leftover pasta and yogurt into the fridge, a recap card shows a bowl of Turkish pasta surrounded by its ingredients, and Akane smiles over her shoulder holding a dish towel.
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
