Turkish Pasta (Yalanci Manti)

Method

1. 1Take the yogurt out of the fridge first of all and let it come to room temperature. Grate the garlic into it, add half the salt and stir until smooth.
2. 2Boil the pasta in heavily salted water until al dente. Save a cup of the cooking water before draining.
3. 3Meanwhile, cook the diced onion in a dry hot pan for two minutes, add the ground beef and break it up with a spoon.
4. 4Keep the beef on high heat until the liquid has cooked off and the meat browns rather than steams. Season with the rest of the salt and the pepper.
5. 5In a small pan, melt the butter until it foams and smells nutty. Stir in the tomato paste, paprika and pepper flakes, cook for one minute and take it off the heat before it darkens.
6. 6Drain the pasta and loosen it with a splash of the reserved water so it does not clump.
7. 7Spread the pasta in bowls, spoon the cold garlic yogurt over it, add the hot beef, then pour the paprika butter across the top and finish with dried mint. Serve at once.