Tomato & Oregano Orzo with Koftas, Yogurt & Pul Biber Butter Recipe

Cook the orzo pasta according to package instructions. Drain and set aside.

In a bowl, mix together the ground meat, chopped onion, minced garlic, dried oregano, paprika, cumin, salt, and pepper. Form the mixture into small kofta shapes.

Heat olive oil in a large skillet over medium heat. Cook the koftas for about 8-10 minutes, or until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed and sauté the cooked orzo pasta for a few minutes. Add the diced tomatoes (with their juice) and simmer for about 5 minutes, until heated through.

In a separate small pan, melt the butter and add the pul biber chili flakes. Cook for a minute until fragrant.

Serve the tomato and oregano orzo topped with the koftas, a dollop of Greek yogurt, and a drizzle of the pul biber butter.