Turkish Pasta
Hearty, quick, and rich in Turkish flavor—this dish brings together pasta, meat, and yogurt in a way that's bold, creamy, and unforgettable.
Equipment
- - Large skillet
- - Pasta pot
- Small saucepan
- Bowls for mixing and serving
Ingredients
- 300 g pasta shells, penne, or fusilli
- Ground Beef Sauce
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 450 g ground beef
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 2 tsp paprika
- 2 tsp oregano
- 1 tsp pul biber
- 2 medium tomatoes pureed
- Garlic Yogurt Sauce
- 200 g plain yogurt
- 2 garlic cloves mashed
- 1 tsp salt
- ½ tbsp lemon juice
- Spiced Butter Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tsp dried mint
- 2 tsp paprika
- Optional
- Fresh parsley pul biber
Instructions
- Sauté onion in olive oil. Add garlic and tomato paste. Cook 1 min.
- Add ground beef; cook until browned. Stir in spices and tomatoes. Simmer 5–7 min.
- Boil pasta; drain and set aside.
- Mix yogurt, garlic, salt, and lemon juice in a bowl. Thin if needed.
- In a small pan, melt butter and olive oil. Stir in mint and paprika for 5–10 sec.
- Assemble: Pasta → Beef sauce → Yogurt sauce → Spiced butter. Garnish and serve.
Notes
Best enjoyed fresh
Use gluten-free pasta to make it GF
Store beef sauce separately if prepping ahead