Driven by my perpetual craving for the delicate yet hearty Afghan dumplings known as mantu, I recently stumbled across Afghan pasta (also called Afghan macaroni). It features all the same flavors I’ve come to know and love from enjoying mantu at dinner parties and in restaurants but requires far fewer dishes and way less time, making it manageable for a low-key iftar or other dinner party. This version features a deeply savory meat sauce spiced with cumin and coriander and is topped with a garlicky, minty yogurt sauce. I love using pappardelle, but feel free to use rigatoni, penne, or any other pasta shape that loves a thick meat sauce. —Zaynab Issa
For an iftar-worthy spread, pair this recipe with Kalimati, Saffron Milk Cake, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
Medium Bowl
$17 At Amazon
Recipe information
Yield
6 servings
Ingredients
8
1
3
3
1
1
2
1½
1½
¾
3
1
16
Preparation
Step 1
Stir 2 garlic cloves, finely grated, 1 cup plain whole-milk yogurt, 3 Tbsp. finely chopped mint, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a medium bowl to combine. Chill yogurt sauce while you make the meat sauce.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Break 1 lb. ground beef into large (about 3") clumps and add to pot; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, undisturbed, until meat is browned underneath and some fat has cooked out, 6–8 minutes.
Step 3
Break up meat with a wooden spoon, then add 2 large onions, finely chopped, and remaining 6 garlic cloves, finely chopped. Stir in 1½ tsp. ground coriander, 1½ tsp. ground cumin, ¾ tsp. cayenne pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onions are softened, 6–8 minutes. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until tomato paste is darkened in color, about 2 minutes.
Step 4
Pour in one 28-oz. can crushed tomatoes and 2 cups water and stir to combine. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and flavors have come together, 30–35 minutes.
Step 5
About 10 minutes before sauce is done, cook 16 oz. pappardelle, rigatoni, or penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and cook over medium heat, tossing constantly, until pasta is al dente and sauce is slightly thickened, about 2 minutes.
Step 6
Divide pasta among bowls. Drizzle yogurt sauce over and top with mint leaves.
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