A flavorful Turkish-inspired pasta dish featuring a rich ground beef mixture, a tangy labne yogurt sauce, and a spicy harissa butter sauce, topped with fresh cherry tomatoes and parsley.
In a skillet with olive oil on medium heat, add the diced onions and sauté until softened. Add the ground beef and allow it to brown before stirring. Break the meat into bite-sized pieces. Once browned, add the minced garlic and cook until fragrant. Stir in the seasonings (red pepper flakes, chili powder, paprika, cumin, salt, and pepper), then add the tomato paste and harissa paste. Cook for 3-4 minutes. Set aside.
While the beef mixture cooks, prepare the yogurt sauce: To a bowl, add the labne, lemon zest, freshly chopped mint leaves, 2-3 tablespoons of water (to thin), and grated garlic. Stir until well combined.
Prepare the butter sauce: In a small skillet, melt the stick of butter. Add the harissa paste, a pinch of red pepper flakes, 1 teaspoon of paprika, a pinch of salt, and 10-20 turns of fresh cracked black pepper. Stir until all ingredients are combined.
Cook your pasta according to package directions. Once cooked, drain.
To assemble, add your cooked pasta to a large bowl. Add a few dollops of the yogurt sauce, the ground beef mixture, quartered cherry tomatoes, fresh parsley, and drizzle generously with the butter sauce. Serve immediately and enjoy.
