Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe

Introduction

This Turkish Pasta combines tender pasta with a flavorful spiced ground beef sauce, creamy garlic yogurt, and a fragrant butter drizzle. It’s a comforting and unique dish that’s easy to prepare and full of layers of taste. Perfect for a weeknight dinner with a delightful twist.

Ingredients

• 8 ounces pasta (farfalle recommended, but any shape works)
• Kosher salt
• 1 pound ground beef (93%)
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon red pepper paste (or tomato paste)
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup Greek yogurt (unsweetened plain, full fat or skim)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt (for yogurt sauce)
• 4 tablespoons unsalted butter
• 1 teaspoon sweet paprika (for butter sauce)
• ¼ teaspoon red pepper flakes (or more to taste, such as Aleppo pepper or Urfa chili)
• ½ teaspoon kosher salt (for butter sauce)
• ½ cup cherry tomatoes, halved (optional garnish)
• 4 tablespoons dried mint or fresh parsley (optional garnish)
• 2 tablespoons sumac (optional garnish)

Instructions

1. Step 1: Bring a large pot of water to a boil. Season generously with kosher salt so the water tastes like the ocean. Add the pasta and cook until al dente, following the package instructions (about 9-10 minutes). Reserve ½ cup of the cooking water, then drain the pasta and set aside.
2. Step 2: While the pasta cooks, heat a large skillet over medium heat and add the ground beef. Cook, breaking it up with a wooden spoon, for 4-5 minutes until no longer pink and some oils are released.
3. Step 3: Add the chopped onion, red pepper paste, onion powder, ground cumin, sweet paprika, ½ teaspoon kosher salt, and ground black pepper to the beef. Stir and cook for 5-6 minutes until the onion softens and the meat is fully cooked. If the mixture looks dry, stir in some reserved pasta water to keep it moist. Set aside.
4. Step 4: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and ½ teaspoon kosher salt. Taste and adjust seasoning if needed. Set aside.
5. Step 5: Just before serving, melt butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes, and ½ teaspoon kosher salt. Cook until the butter is bubbling and fragrant.
6. Step 6: To assemble, place cooked pasta in bowls. Top each with about 4 tablespoons of the yogurt sauce and ⅔ cup of the meat mixture. Drizzle with the spiced butter sauce. Repeat for all servings.
7. Step 7: Garnish with cherry tomatoes, dried mint or parsley, and sumac if desired. Serve immediately and enjoy your fragrant Turkish pasta.

Tips & Variations

• Use different pasta shapes to change the texture and presentation; penne or rigatoni work well.
• If you prefer less heat, reduce or omit the red pepper flakes in the butter sauce.
• For a vegetarian version, swap ground beef with sautéed mushrooms or cooked lentils.
• Fresh herbs like parsley brighten the dish and add freshness if you don’t have dried mint.
• Sumac adds a tangy note but can be left out if unavailable without losing much flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave, adding a splash of water or reserved pasta water to loosen the sauce if it’s too thick. The butter sauce is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground lamb, turkey, or chicken can be used as alternatives. Adjust cooking times as needed and consider seasoning to complement the meat choice.

Is this dish spicy?

The dish has a mild to moderate heat depending on the amount of red pepper flakes used. You can easily adjust the spice level to your preference by reducing or increasing the pepper flakes or omitting them altogether.

Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

This Turkish Pasta recipe showcases a flavorful fusion of tender pasta, spiced ground beef, a creamy garlic yogurt sauce, and a fragrant paprika butter drizzle. It’s an easy-to-make, comforting dish with vibrant Turkish flavors like sumac and mint that bring a unique twist to a classic pasta meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (farfalle or any preferred shape)
• Kosher salt, for pasta water

Meat Sauce

• 1 lb ground beef (93% lean)
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon red pepper paste (or tomato paste)
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Yogurt Sauce

• 1 cup Greek yogurt (unsweetened plain, full fat or skim)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt

Butter Sauce

• 4 tablespoons unsalted butter
• 1 teaspoon sweet paprika
• ¼ teaspoon red pepper flakes (or more, e.g., Aleppo Pepper or Urfa Chili)
• ½ teaspoon kosher salt

Garnish

• ½ cup cherry tomatoes, halved
• 4 tablespoons dried mint (or fresh parsley)
• 2 tablespoons sumac (optional)

Instructions

1. Cook Pasta: Bring a large pot of water to a boil and season generously with kosher salt so it tastes like the ocean. Add the pasta and cook al dente, following package instructions (about 9-10 minutes). Save ½ cup of the pasta cooking liquid before draining. Set pasta aside.
2. Prepare Meat Sauce: In a large skillet over medium heat, cook 1 lb ground beef for 4-5 minutes, breaking up large chunks until no longer pink. Add the chopped onion, red pepper paste, onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Cook, stirring often, until the onion softens and meat is fully cooked (5-6 minutes). Use reserved pasta water if the mixture gets dry to keep it moist. Remove from heat and set aside.
3. Make Yogurt Sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust seasoning if needed. Set aside.
4. Prepare Butter Sauce: Heat butter in a small saucepan over medium heat until melted and bubbly. Stir in sweet paprika, red pepper flakes, and kosher salt and cook briefly until fragrant.
5. Assemble: Place cooked pasta into serving bowls. Top each with a generous portion of yogurt sauce and about ⅔ cup of the meat sauce. Drizzle with the paprika-infused butter sauce. Repeat for remaining bowls.
6. Garnish and Serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and sumac for added flavor and color. Serve immediately.

Notes

• Use pasta water to adjust the consistency of the meat sauce, keeping it moist and luscious.
• Red pepper paste can be substituted with tomato paste if unavailable, but the flavor will slightly differ.
• Adjust red pepper flakes in the butter sauce to control spice level based on preference.
• Sumac adds a tangy, lemony flavor but is optional; parsley can be used as a fresh alternative to dried mint for garnish.
• This dish works well with various pasta shapes, farfalle being a preferred choice for its ability to hold sauce.

Keywords: Turkish pasta, ground beef pasta, yogurt sauce pasta, Turkish cuisine, paprika butter sauce, sumac garnish