The word yoghurt comes from the Turkish ‘yoğurt’, and until the beginning of the 20th century it was a foodstuff typical of Central Asia and some Eastern European countries that had imported it centuries before with the nomadic invaders from the East, such as the Huns, the Mongols or the Turks themselves. There are historical references to the use of yoghurt by the Turks from the 11th century, a time when they settled on the Anatolian peninsula. After the rise of the Ottoman Empire, Europeans became aware of yoghurt thanks to King Francis I of France, who spread the word about its beneficial properties after being cured of severe diarrhoea thanks to the recommendation of a doctor sent by Sultan Suleiman the Magnificent.
Although its use has spread throughout the West, especially as a dessert course or as a complement to the breakfast, the Turks continue to show off their knowledge of how to use it as a seasoning for almost any dish. A good example is macaroni with yoghurt (yoğurtlu makarna): a very easy dish to make that has a good presentation and a flavour all of its own.
Ingredients (for 6 people)
- 400 g of pasta (macaroni or any other you choose)
- 4 cloves of garlic
- 350 g of natural yoghurt (unsweetened)
- 3 tablespoons of olive oil
- 1 tablespoon of chopped parsley (preferably fresh)
- 1 teaspoon of thyme or mint
- 1 pinch of cayenne pepper
- 1 pinch of black pepper
- 1 pinch of salt
Cook the macaroni in plenty of water to which we will add a couple of teaspoons of salt. Once the water starts to boil, pour in the macaroni and leave to cook over medium heat until they are ‘al dente’, following the instructions on the packet (as a rule no more than 12 minutes).
While the macaroni is cooking, we will prepare the sauce. Start by chopping the garlic cloves very finely, then pour them into a small frying pan with the olive oil and leave to simmer until golden brown. Once the garlic is golden brown, remove from the heat and add the yoghurt, parsley, spices and salt, making sure everything is well mixed in the same pan, and bring to the boil over a low heat.
Drain the macaroni and add a tablespoon of butter or oil, stirring well, and serve in a dish with the yoghurt sauce we have made (which can also be served separately), making sure it is hot enough.
Afiyet olsun!!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
