Recipe: Afghan Noodles

AFGHAN NOODLES

8 ounces egg noodles, uncooked
1 cup plain lowfat yogurt
2 1/2 teaspoons chili powder, divided use
2 tablespoons chopped fresh mint (or 2 teaspoons dried mint) , divided use
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
salt and fresh ground black pepper (to taste)
1 (16 ounce) can tomatoes

Prepare pasta according to package directions, drain.

In a tiny-mesh sieve or a cheesecloth-lined colander, drain the yogurt for 1/2 hour.

While pasta cooks, in a small bowl, combine drained yogurt, 1/2 teaspoon of the chili powder, lemon juice and 1/2 of the mint, set aside.

In a frying pan saute the onion in the vegetable oil until translucent.

Add ground beef and saute just until the pink disappears. Drain beef well, then return to frying pan and add remaining chili powder, remaining mint, salt and pepper and cook one minute more. Add the tomatoes and simmer five minutes.

Transfer pasta onto a serving plate and pour yogurt mixture on top. Then spoon meat mixture over yogurt and noodles and serve.

Makes 6 servings
Source: The National Pasta Association