1) Start the water for the pasta, adding 1 tsp. of salt. Add Pasta when at a full rolling boil and cook according to the package directions until al dente.
2) Mix the minced garlic into the yogurt, adding a little salt and pepper to your taste, and set aside. Stir occasionally. This will warm up to room temperature and be a fabulous garlicy sauce for your dish. If you like this sauce, feel free to make and use more, mixing it into the dish, some of my turkish friends do!
3) Spray a heavy 10 inch skillet w/ non stick spray and heat over medium heat until hot. Saute the chopped onion until softened, then add the beef, crumbling it as you add it. Cook the beef and onions together until the beef has lost all pink color. Drain off any excess fat. Add tomatos and spices and lower the heat, stirring well. Simmer about 8-10 minutes to meld the flavors.
4) Assemble the pasta serving: 1 Cup pasta in a pasta bowl, 2/3 C meat sauce on pasta and top with 3 T yogurt sauce.
Serve with a big green salad, and marinated roasted vegetables.
This is a fabulous, easy recipe with flavors not usually found in the America food palate. Turks really do eat this dish, but have variations on the amount and type of spices. It is usually more spicy than I make it. Fee free to add up to 1/2 tsp of cayenne pepper if you prefer a spicy flavor.
The garlicy yogurt sauce makes the whole dish... don't skip it!