Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt)
A recipe for Yarpag Khengeli (Yarpaq Xəngəli, Azerbaijani Pasta with Meat and Yogurt)! Handmade pieces of diamond-shaped pasta are covered with butter, garlicky yogurt, and a ground meat topping.
Servings 4 Servings
Ingredients
Garlic Yogurt:
- 12 ounces (340 grams) plain yogurt
- 2 garlic cloves peeled
- Pinch salt
Pasta:
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 2/3 cup (158 milliliters) water
Meat and Onion Topping:
- 4 tablespoons (60 grams) unsalted butter
- 1 medium onion peeled and thinly sliced
- 1 pound (450 grams) ground lamb or beef
- salt and freshly ground black pepper to taste
To serve:
- 4 tablespoons (60 grams) unsalted butter melted
Instructions
To make the Garlic Yogurt:
- Place the yogurt in a medium bowl.
- Use a mortar and pestle (or side of a knife and the palm of your hand if mortar not available) to crush the garlic cloves. Mix into the yogurt along with a pinch of salt. Cover and refrigerate until needed.
To prepare the pasta:
- In a large bowl, combine the flour and salt. Mix in the egg, then slowly add water until a dough comes together.
- On a lightly floured surface, knead the dough until smooth and elastic. Add only enough flour to be able to handle the dough. If it is still too dry, add a little more water. Cover with plastic or transfer to a bowl, cover, and allow to rest at room temperature for 30 minutes.
To prepare the Meat and Onion Topping:
- While the pasta is resting, prepare the meat and onion topping.
- In a skillet or pan, melt the butter over medium-low heat. Add the onion slices and cook, stirring often, until caramelized, about 30 minutes. Adjust the heat between medium and low as needed to keep the onions from burning.
- Use a slotted spoon to transfer the caramelized onions to a plate and set aside, leaving the butter in the pan.
- Increase heat to medium and crumble the ground meat into the pan. Cook, breaking apart the meat into small pieces, until browned and starting to crisp around the edges.
- Stir back in the caramelized onion, season with salt and pepper, and keep over low heat as pasta cooks.
To assemble the pasta:
- On lightly floured surface, roll out the rested dough into a thin sheet about 1/8 inch (3 mm) thick, flouring as needed to keep from sticking.
- Cut the circle into strips about 2 inches (5 cm) wide. Cut across the strips at an angle to create 2 inch (5 cm) diamonds.
- Separate the pieces and arrange in a single layer on parchment lined baking sheet.
- Bring a large pot of salted water to a boil. Cook the pasta in batches, stirring to separate the pieces. Remove with a slotted spoon as they rise to the surface and are al dente, just tender. Place drained pasta on serving platter or divide among bowls.
- Drizzle melted butter over the pasta, followed by the garlic yogurt (or keep in a bowl on the side to add individually). Top with the meat and onion mixture and serve immediately.