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    You are in: Home / Recipes / Turkish Pasta With Ground Beef (Yogurtlu Kiymali Makarna) (Glute Recipe
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    Turkish Pasta With Ground Beef (Yogurtlu Kiymali Makarna) (Glute

    Average Rating:

    2 Total Reviews

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    • on March 18, 2011

      I should have listened to you and used beef not lamb. The combination of local, very fresh free range lamb and the butter was over the top RICH! I didn't know how much onion to use because it wasn't indicated in the ingredients' list. (I used one medium.) Fresh mint and parsley from our garden. I didn't bother peeling the Persian cucumbers and the combination of richly flavored beef/pasta with the cacik was delicious! I liked the flavor especially of the paprika mixed in with the pasta, too. Reviewed for NA*ME Tag. Come join us in this ongoing tag game!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2012

      Wonderful dish! I used to make this with cumin and paprika only but will make it with baharat from now on (I used Baharat Aka Middle East Mixed Spices - the Real Mix ). My yoghurt was Greek sheep yoghirt. Served this with grilled eggplant and bell pepper. Thanks for sharing!

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    Nutritional Facts for Turkish Pasta With Ground Beef (Yogurtlu Kiymali Makarna) (Glute

    Serving Size: 1 (525 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1002.3
     
    Calories from Fat 480
    47%
    Total Fat 53.3 g
    82%
    Saturated Fat 22.5 g
    112%
    Cholesterol 172.2 mg
    57%
    Sodium 332.7 mg
    13%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 4.5 g
    18%
    Sugars 11.3 g
    45%
    Protein 50.9 g
    101%

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