Turkish Ground Beef and Pasta: Review of Bruce Aidell’s Great Meat Cookbook Recipe

Ingredients

• Recipe type: One Pot Pasta
• Cuisine: Turkish
• 2-3 T extra virgin olive oil
• 1 t whole brown mustard seeds
• 1 t whole fennel seeds
• 1 t whole cumin seeds
• 1½ large red onions, chopped
• ½ t ground black pepper
• 2 t ground coriander
• 1 t ground cumin
• 2 t crumbled Turkish oregano
• ½ t cinnamon
• 1 pinch of ground allspice
• 2 pinches ground cloves
• 1 t dried mint
• 1 t dried tart cherry powder (optional)
• 2 T minced garlic
• 1 zucchini diced
• 1 sweet bell pepper diced
• 1-1½ lbs ground beef
• 1 15 ounce can of fire roasted tomatoes
• 2 T pomegranate molasses
• ½ cup water
• You can substitute half cup of pomegranate juice for the two items above
• Salt and pepper to taste
• 1 T lemon juice (I subbed 1 teaspoon lemon powder), to taste
• chopped fresh mint for garnish (parsley would be great also, but I did not have any)
• 1 lb dry pasta (your choice of shapes), cooked to al dente
View Full Recipe at The Spiced Life