Ingredients
- 8 ounce Egg noodles uncooked
- 1 c. Nonfat yogurt
- 2 1/2 tsp Chili pwdr
- 1 Tbsp. Lemon juice
- 2 Tbsp. Fresh mint minced
- 2 tsp Vegetable oil
- 1 x Onion minced
- 1 lb Grnd turkey Salt to taste Fresh grnd black pepper to taste
- 16 ounce Canned tomatoes
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Afghan Noodles
Servings: 4
Directions
- Prepare pasta according to package directions, drain. In a tiny-mesh sieve or possibly a cheesecloth-lined colander, drain the yogurt for 1/2 hour. While pasta cooks, in a small bowl, combine liquid removed yogurt, 1/2 tsp. of the chili pwdr, lemon juice and 1/2 of the mint, set aside. In a frying pan saute/fry the onion in the vegetable oil till translucent/soft. Add in grnd beef and saute/fry just till the pink disappears. Drain beef well, then return to frying pan and add in remaining chili pwdr, remaining mint, salt and pepper and cook one minute more. Add in the tomatoes and simmer five min.
- Transfer pasta onto a serving plate and pour yogurt mix on top. Then spoon meat mix over yogurt and noodles and serve.
- Note: 2 tsp. dry mint can be substituted for fresh mint.
- NOTES : This is a dish I haven't made for a while but I think it will be on next week's menu.
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