This recipe was inspired by a friend but this is one of those dishes that everyone makes their own way. I have now made it completely different than hers, but they are both so amazing. I love the vibrant spices and creaminess from the yogurt, its so different than our normal pasta dishes. Our whole family enjoys this and yours will too! It’s a show stopper, you can make this for a special occasion or a weeknight dinner.
Afghani Macaroni
My version of the Afghani classic.
- March 10, 2021
- 5-6
- 45 min
- Print this
Ingredients
- 1lb ground beef
- 1 large onion, diced
- 5 cloves garlic, crushed
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tsp allspice
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp beef bouillon
- 10 dashes of Worcestershire sauce
- 3 tbsp tomato paste
- 1 large can crushed tomatoes
- 1/2 cup water
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Yogurt sauce: - 1 cup plain Greek Yogurt
- 2 cloves garlic, crushed
- 3 tbsp chives, diced
- 2 tbsp water
- Salt and pepper to taste
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Garnish: dried mint, sumac, parsley, cilantro and chives
Directions
- Step 1
- Sauté onion on medium high heat until translucent and add the ground beef- break the beef with your spatula.
- Step 2
- When the beef is browned, add the tomato paste, garlic and spices and cook until fragrant. Add Worcestershire sauce.
- Step 3
- Add the crushed tomatoes and water, stir well. Cover and cook for 20 minutes.
- Step 4
- Mix the yogurt, garlic, chives, water, salt and pepper in a bowl and set aside.
- Step 5
- Cook pasta until al dente.
- Step 6
- Strain the pasta and place on a serving tray. Top with yogurt sauce. Top with meat sauce. Garnish with dried mint, sumac, parsley, cilantro and chives sprinkled on top. Serve immediately.
