Hachijoto – Minced Meat, Chilli and Yogurt Tomato
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dip:
- 450 ml yogurt
- 2 cloves garlic)
- 0.5 ½ lemon (s), juice from it
- salt and pepper
- some cucumber (s), optional
For the minced meat:
- 500 g round beef
- 150 g tomato paste
- 10 g cumin
- 5 g paprika powder
- 1 pinch (s) pepper
- Chilli powder
- salt
- Oil for frying
Moreover:
- 400 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- First prepare the yoghurt dip. To do this, press the garlic and mix it with the yogurt. Season everything with lemon juice, salt and pepper. Optionally, you can grate some cucumber. Then let the dip steep.
- Sear the minced meat very hot in the pan, it must be really crumbly and have lots of toasted aromas. Then mix in the tomato paste, which covers the minced meat like a film and gives it freshness and fruitiness. To get the typical oriental taste, season the minced meat properly with cumin and pepper. The cumin taste should really be present here, almost intrusive. This is later neutralized with the yoghurt. Here, too, adjust the spiciness to your own taste with chili powder. Tends to prefer a bit sharper, it should burn. The yogurt at the end takes some tinder again.
- At the same time, cook the noodles and drain them in a sieve.
- Now put the minced meat on the pasta and pour the garlic yoghurt over it.
- When eating, stir the dish so that the flavors combine.
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