I saw a viral video in which a young Australian woman named Anna Paul enthuses about the delicious pasta dish made by her Turkish mother, who demonstrates while measuring the quantities only with her eyes.  The dish sounded worth trying, but I wanted to find recommended quantities, which I found on www.allrecipes.com, from which this version is adapted.

This version makes 2 servings and takes about 30 minutes.  (This is a scaled down version of the original which made 6 servings.)

2/3 cup plain whole milk yogurt

1 large clove garlic, finely chopped

2/3 tsp. kosher salt, divided

2 Tbs. butter

2/3 tsp. sweet paprika (I substituted Aleppo pepper), divided

5 oz. fusilli or similar pasta

8 oz. ground beef

1/3 cup chopped onion

Large pinch curry powder

2/3 tsp. onion powder

1/6 tsp. freshly ground black pepper

1/3 pint grape tomatoes, quartered

1/3 bunch parsley, chopped

Start by stirring together in a small bowl the yogurt, garlic, and about 1/4^th of the salt.

Melt the butter in a small saucepan with 1/4^th of the paprika.  Keep warm on the stove.

Boil the pasta in salted water per the package instructions.

While the pasta is boiling, heat the beef over medium-high heat in a skillet.  Break up the meat as finely as possible as it browns.  Add the onion, remaining salt, remaining paprika, curry powder, onion powder, and black pepper.  Cook until the beef is well browned and a bit crispy.

Divide the cooked pasta over 2 plates.  Top the pasta with the yogurt sauce and then the meat.  Sprinkle the melted butter.  Top with the tomatoes and parsley.  Serve immediately.