Turkish Pasta

In a small bowl, mix the yogurt, garlic, and salt. Set aside in the fridge.

Fill a large pot with water for the pasta. Salt it generously, and bring it to a boil.

Once boiling, add the pasta to the boiling water and cook according to package directions. Reserve about 1 cup of pasta water before draining.

While the pasta cooks, place the ground beef in a large, cold skillet. Turn the heat to medium-high and cook, breaking the meat apart, until it is browned and the fat has rendered. Do not drain.

Reduce the heat to medium, add the grated onion, and cook for 4-5 minutes until very soft.

Add the minced garlic and cook for 1 minute more until fragrant.

Add the cumin, sweet paprika, Aleppo pepper, salt and black pepper to the skillet. Stir constantly for 30 seconds.

Stir in the tomato paste and cook for 1-2 minutes.

Pour in the reserved pasta water, bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes. Taste and adjust the seasoning.

In a small saucepan, melt the butter over low heat. Stir in the paprika and Aleppo pepper and let it sizzle for 30 seconds until fragrant, being careful not to burn it.

Divide the pasta among four plates or bowls. Top each serving with a large dollop of the garlic yogurt, followed by a scoop of the meat sauce. Scatter the fresh cherry tomatoes and chopped parsley over the top. Finish by drizzling the sizzling spiced butter over everything and serve immediately.