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Serves 3-4
Recipe type: Pasta
Cuisine: Persian
  • 8 ounces Misko macaroni. Other tubular pastas such as rigatoni, cavatappi or penne would be good substitutes.
  • 1 ¼ pounds ground turkey
  • 1 TBSP vegetable oil
  • 2 tsp meat spice or your favorite curry powder
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp red pepper flakes
  • 3 ounces tomato paste
  • 1 large yellow onion, sliced and fried golden brown in 3 TBSP of vegetable oil (about 4 ounces fried onions)
  • 1 TBSP fresh lemon juice
  • ½ large red bell pepper, deseed and dice medium
  • 1½ cups boiling water
  1. Heat one tablespoon oil in a medium skillet.
  2. Add turkey and saute over medium heat until no longer pink. Stir several times.
  3. Add the meat spice, salt, pepper and red pepper flakes and stir.
  4. Add tomato paste and fried onions. Stir to coat the meat uniformly. Saute for 4 minutes over medium heat. Add the lemon juice and diced red bell pepper and saute for another 3 minutes.
  5. Add 1½ cups hot water. Bring to a boil over medium heat. Cover the skillet, reduce the heat to low. Simmer for about 30 minutes, or until the sauce is thickened. Remove from the heat and set aside.
  6. Break the Misko macaroni in half, set aside.
  7. In a non-stick 6-qt stockpot bring salted water to a boil and add the macaroni. Cook until al dente.
  8. Drain noodles completely. Return the cooked macaroni back into the stockpot and add the meat sauce.
  9. Toss to coat the noodles evenly in the sauce.
  10. Cover the stock pot, cook over low heat for about 15 minutes, stirring frequently.
Serve hot with slices of garlic bread and fresh herbs, or salad.
Recipe by Persian Mama at