Turkish Pasta with Lamb and Garlic Yogurt

In a small bowl, combine the Greek yogurt, grated garlic, lemon juice, and flaky salt. Mix well and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened.

Add salt, cumin, paprika, Aleppo pepper, and black pepper to the onions. Stir to combine and cook for one minute until fragrant.

Stir in the minced garlic and cook for another 30 seconds.

Add the ground lamb to the skillet. Use a wooden spoon to break it up and cook until fully browned.

Carefully drain any excess fat from the skillet.

Add the tomato paste to the pan, letting it cook for a minute to deepen the flavor before stirring it into the meat mixture.

While the meat cooks, make the paprika butter. In a small saucepan, melt the butter over low heat. Stir in the paprika and Aleppo pepper until fragrant.

To assemble, place a serving of cooked pasta in a bowl. Top with a generous layer of the garlic yogurt, followed by the meat sauce.

Garnish with crumbled feta cheese, quartered cherry tomatoes, and chopped fresh parsley.

Finish by drizzling the paprika butter over the top. Serve immediately.