Turkish Pasta (Garlic Yogurt & Spiced Beef)

Bring about 4 quarts of water to a boil in a large pot and add 1 tablespoon of kosher salt.

While the water heats, peel the garlic and mince it very finely (or grate it), so it melts into the yogurt.

In a wide serving bowl, combine the room-temperature yogurt, the minced garlic and about 1/4 teaspoon of salt.

Stir until smooth and set the bowl aside at room temperature. The yogurt is never heated, so it stays creamy.

Add the bow-tie pasta to the boiling water and stir so the pieces don't stick.

Boil the pasta, stirring now and then, until al dente, about 11–12 minutes (check the package time).

Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook for 8–10 minutes, breaking it into small crumbles, until browned with no pink left and it reaches 160°F (71°C). Spoon off excess fat if needed.

Stir the cumin, about 3/4 teaspoon of salt and the black pepper into the browned beef, cook 30 seconds more, then turn the heat to low to keep it warm.

Scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.

Let the reserved water cool for a minute, then stir 2–4 tablespoons of it into the garlic yogurt until it is smooth and spoonable. Add it a little at a time; warm, not boiling, water keeps the yogurt from curdling.

Pile the hot pasta over the garlic yogurt in the serving bowl.

Spoon the seasoned beef over the pasta.

Wipe out the skillet the beef cooked in and melt the butter in it over low heat. Stir in the tomato paste, paprika and red pepper flakes and cook gently for 1–2 minutes, until the butter turns red and sizzles. Don't let it brown.

Spoon the hot paprika butter over the beef and pasta.

Scatter the chopped parsley over the top.

Serve right away, spooning down to the yogurt so every bite gets pasta, beef, yogurt and butter.