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Linguine with Spiced Beef and Feta

4 Servings

45 minutes

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This savory pasta dish was inspired by kawarma, the spicy ground beef topping spooned over hummus in Israel. We decided it would work equally well over noodles with just a few adjustments. The result is a ground beef sauce seasoned with fragrant spices and generous amounts of onion and garlic, all lightened with a good dose of mint at the end. Rather than sprinkle the feta as a garnish, we toss the just-cooked noodles with most of the cheese so it melts and coats the strands. If you like, you could serve the sauce with warmed flatbread instead of on noodles.




Don't use ground beef fattier than 90 percent lean or the sauce will be greasy.

45 minutes


  • pounds 90 percent lean ground beef

  • 2

    tablespoons ground cumin


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Joel P.
June 1, 2022
What happens with the reserved pasta cooking water?
Mary K.
April 6, 2023
Easy on the onions, please!
I love onions, but two large in this recipes is serious overkill.
Donna S.
December 21, 2023
Everyone had seconds
This was a huge hit with a skeptical crowd. I used lamb instead of beef (not greasy at all) and a specialty purple basil that I got fresh from the farmers' market (don't remember the name) instead of the mint. The onion does seem like a lot going in but by the time the tomatoes break down and the sauce thickens, it all blends beautifully. I don't think that grating the cheese in necessary -- I just mushed it with my hands and in it went. An easy, true crowd pleaser.
Chris W.

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Jen C.

I only put about 3/4 of a large onion rather than 2 whole ones as that seemed excessive. Glad I did as there were plenty of onions - anymore and I think it would have been overwhelming for my tastes. Otherwise, made as directed and it was a very good combination of flavors. And super easy to make.

Dwayne F.

What happens to the 1 cup of reserved liquid from the pasta?

Lynn C.

Hi Dwayne -

We often recommend reserving pasta water in our recipes in the event the sauce needs to be loosened up or made saucier. I agree that it should state this more clearly in the recipe and will recommend to our editorial team that we change it. Thanks for pointing out the confusion.


Mary Kay A.

Thank you...this was delicious and I wondered the same regarding the pasta water. I did use a small amount of the pasta water added to the pasta and feta cheese, it seemed to smooth the pasta out.

Kathryn A.

This was good! I also thought 2 large onions would be overkill and used one 253 g onion. There would not have been room for more anyway - as is, this was a very tight fit for my 12" skillet. I reduced the cinnamon to 1 t for my OH's palate and he asked for next time to reduce the cumin as well. When I first read the recipe I was reminded of my ATK Cincinnati Chili recipe and the flavor profile is indeed similar. I believe I do prefer CC though.