Afghan Noodles

Ingredients:
8 oz Egg noodles uncooked
1 cup Nonfat yogurt
2 1/2 tsp Chili powder
1 tbl Lemon juice
2 tbl Fresh mint chopped
2 tsp Vegetable oil
1 x Onion chopped
1 lb Ground turkey
Salt to taste
Fresh ground black pepper to taste
16 oz Canned tomatoes

Directions:
Prepare pasta according to package directions, drain. In a tiny-mesh sieve or a cheesecloth-lined colander, drain the yogurt for 1/2 hour.

While pasta cooks, in a small bowl, combine drained yogurt, 1/2 teaspoon of the chili powder, lemon juice and 1/2 of the mint, set aside. In a frying pan saute the onion in the vegetable oil until translucent. Add ground beef and saute just until the pink disappears.

Drain beef well, then return to frying pan and add remaining chili powder, remaining mint, salt and pepper and cook one minute more. Add the tomatoes and simmer five minutes.

Transfer pasta onto a serving plate and pour yogurt mixture on top. Then spoon meat mixture over yogurt and noodles and serve.


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