Etli fiyonk makarna is a quick alternative to mantı (meat-filled Turkish dumplings) as it borrows the same filling ingredients. Pronounced 'et-lee fee-yonk mah-kahr-nah', the minced meat is deeply fragrant from the addition of earthy dried oregano and ground cumin, while the chopped parsley and ground cinnamon balance these flavours with a hint of sweetness.
Farfalle pasta is used in this recipe for its similarity in texture to mantı, thanks to its flat shape and slightly chewy texture. Serving the dish with a generous sprinkling of dried halloumi mixed with dried mint adds savoury and fresh flavours. Although optional, adding a dollop of strained yogurt or sarımsaklı yoğurt (garlic yogurt) on the side adds a creamy finish that perfectly balances the dish and is definitely recommended.
For quicker preparation and to make sure everything is hot when served, you can boil the pasta in parallel to the beef mince cooking. Aim to drop the pasta into the boiling water at the same time as adding the chopped parsley.
Serves 4 to 5 | Preparation time: 10 minutes | Cooking time: 40 minutes
Ingredients
For the pasta and mince | |
500g minced beef | 1 medium onion, chopped |
200g chestnut mushrooms, each cut in half and then into 0.5cm thick slices | 50g parsley, chopped |
1 tsp dried oregano | ¼ tsp ground cumin |
½ tsp ground black pepper | ¼ tsp ground cinnamon |
1 tsp salt, or as desired | 5 tbsp sunflower oil |
500g farfalle pasta | |
For serving | |
100g halloumi, finely grated | ½ to 1 tsp dried mint |
Hob heat settings
Method
Cut each mushroom in half, before slicing into 0.5mm thick slices.
Place a frying pan on a medium-high heat. Once the pan is hot, add the minced beef and fry without oil for 5-10 minutes, or until browned and the juices are absorbed (drain off any excess). Stir throughout, breaking up the minced beef with a spoon to avoid clumps forming.
Add the sunflower oil and the chopped onions, and fry for 5-10 minutes or until softened. Next, add the spices and sliced mushrooms and cook for 5-10 minutes more, or until softened. Finally, add the parsley and fry for 3-5 minutes more, or until the parsley has wilted and becomes sweet.
Add a little salt and extra virgin olive oil to a large saucepan of boiling water and cook the pasta according to the pack instructions. Serve with a generous sprinkling of halloumi mixed with dried mint, followed by the beef mince on top. You can also add a dollop of stained yoghurt or sarımsaklı yoğurt (garlic yoghurt).