Ingredients:
1 lb pasta
1 cup Greek yogurt
3 -6 garlic cloves, depending on size and taste
1/3 teaspoon salt
1 lb ground chuck
2 tablespoons butter
4 medium onions
1 chili peppers, seeded and minced
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon paprika
1/4 teaspoon cayenne
Directions:
Bring a small amount of salted water to a boil, add garlic with skin on and cook for 5-8 minutes. Drain and rinse. Slip from skins and crush with a press or a fork.
Stir yoghurt with salt and crushed garlic in a bowl until smooth, set aside.
Bring salted water for the pasta to a boil. Peel onions. Finely grate onions or chop onions in the food processor to a pulp.
Heat butter for the beef in a skillet. Add beef, chili, onions, salt and pepper and cook over high heat, crumbling and browning the meat, about 10 minutes.
While frying the meat, cook pasta until done, drain. In another small pan melt butter for the topping and stir in paprika and cayenne.
When meat is browned and cooked through and pasta is ready, give a portion of pasta on a plate, top with some of the meat, spoon a portion of the yoghurt over it and drizzle with some of the melted butter. Serve with a green salad on the side.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.