Chef Akane's Recipe Counter — Recipe 7: Turkish Pasta, Page 6
By Inkroost · Published
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Transcript
Akane tips minced garlic from a small dish into the browned beef in the black skillet. Caption: "STEP 4. Add the 2 minced garlic cloves. Stir 30 seconds." Tomato paste and red and brown spices sit on top of the beef as Akane stirs with a wooden spatula. Caption: "Stir in the tomato paste, paprika, cumin, salt and pepper. Cook 1 minute." Akane pours pasta water from a glass measuring cup into the skillet, steam puffing up. Caption: "Pour in the 60 ml pasta water. Simmer 2 minutes." Close-up: glossy rust-red beef sauce piled on a wooden spatula. Caption: "Why: the starchy water makes a glossy sauce that clings to the pasta."
Image description
Akane adds minced garlic to the browned beef, stirs in tomato paste and spices, pours in pasta water, and a close-up shows the glossy red beef sauce clinging to a wooden spatula.
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.
