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Turkish-style lamb pasta with pine nuts & harissa butter

Turkish-style lamb pasta with pine nuts & harissa butter

A play on Turkish manti – little lamb-filled dumplings – this unusual dish is packed with flavour and delicious textures.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g Essential Low Fat Greek Style Yogurt
  • 400g No.1 Fusilloni
  • 500g pack lamb mince
  • 3 clove/s garlic, crushed
  • 4 tbsp Cooks’ Ingredients Rose Harissa Paste
  • 40g unsalted butter
  • 1 lemon, juice
  • 2 tbsp pine nut kernels, toasted


  1. Measure the yogurt into a bowl, then let it come nearer to room temperature as you boil the pasta in plenty of salted water, according to pack instructions. Meanwhile, add the lamb mince to a large, hot frying pan and fry for 5-6 minutes, stirring occasionally, until starting to colour and any liquid has bubbled off. Pour off most of the fat.

  2. Stir in ⅔ of the garlic and 2 tbsp harissa, then fry for 3-4 minutes more, scraping in any bits that start to catch at the bottom. The lamb should be thoroughly cooked with no pink meat. Season to taste and set aside. Mix the remaining garlic with the yogurt and set aside.

  3. Once the fusilloni is just tender, drain and reserve about 150ml pasta water. Tip the pasta and reserved water back into the pan and add the lamb mince. Stir over a medium-high heat for a couple of minutes, until the water has almost completely reduced.

  4. Melt the butter in the lamb pan with the remaining harissa and the lemon juice. Divide the pasta between bowls, then drizzle over some yogurt, harissa butter and pine nuts.

Cook’s tip

Fusilloni is a twisted pasta shape with deep furrows for gripping the lamb sauce, although you can use regular fusilli twists too.


Typical values per serving when made using specific products in recipe


3,241kJ/ 774kcals



Saturated Fat












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