Tortellini with Yogurt, Mint and Chilli Sauce
I have eaten manti on holiday in Northern Cyprus on several occasions; in fact I still think about one time in particular when we pulled off the road and stopped to eat at a little restaurant one lunchtime. It was a very hot day in August, and our three kids were all fractious in the back seat, hungry and losing will, there were tears. We sat outside, where there were about 6 tables underneath a pergola bursting with grape vines. There wasn’t a menu, we didn't speak Turkish and neither did our host speak English. But this lady knew in a flash what would fix the situation, and what a fix it was. Minutes later, 2 cold beers, a big jug of ice cold water and some ice lollies for the kids. And shortly after that, an enormous plate of tiny pyramid shaped pasta parcels swamped in yogurt which from what I could taste had been seasoned with dried mint, raw garlic, olive oil and chilli flakes. It was my first time eating Turkish pasta and I was in awe. This dish is not the same as the homemade manti we ate that day in Dipkarpaz in Northern Cyprus, but it is a good, speedy version, and one my teenagers will often make for themselves if I am out of action and they happen to grab a packet of fresh tortellini from the shops. The fridge is rarely without yogurt, they know the drill!
INGREDIENTS
Serves 2
250g pack spinach and ricotta tortellini (fresh, chilled)
200g Greek yogurt
1 garlic clove, finely grated or crushed
1 tsp dried mint, plus more to serve
Salt, to taste
25g butter, (or use olive oil,especially as a packed lunch)
½ tsp Aleppo pepper or mild chilli flakes (or to taste)
1 tbsp olive oil
METHOD
Mix the yogurt with the garlic, dried mint and a pinch of salt. Put to one side.
Bring a saucepan of salted water to the boil. Add the tortellini and cook according to packet instructions (usually about 3 minutes). Drain, toss with the olive oil and keep warm.
While the pasta is cooking, melt the butter in a small pan over a high heat. Once foaming, add the chilli flakes and take off the heat.
Spoon the yogurt sauce onto plates or a serving dish and top with the warm tortellini. Drizzle over the chilli butter and top with extra dried mint and more chilli if you like more heat.