Turkish Pasta with Spiced Ground Beef and Creamy Yogurt Sauce Recipe

Introduction

This Turkish Pasta recipe combines tender pasta with a flavorful spiced ground beef sauce, creamy garlic yogurt, and a rich paprika butter drizzle. It’s a delicious twist on traditional pasta that brings bold, comforting flavors to your table.

Ingredients

• 8 ounces pasta (farfalle recommended, but any shape works)
• Kosher salt
• 1 pound 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
• 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, such as Aleppo or Urfa chili pepper)
• ½ teaspoon kosher salt (for butter sauce)
• ½ cup cherry tomatoes, halved
• 4 tablespoons dried mint (or fresh parsley)
• 2 tablespoons sumac (optional)

Instructions

1. Step 1: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook until al dente according to the package instructions, about 9-10 minutes. Reserve ½ cup of pasta cooking water, then drain and set pasta aside.
2. Step 2: While pasta cooks, heat a large skillet over medium heat and add the ground beef. Cook for 4-5 minutes, breaking up large chunks with a wooden spoon, until no longer pink and some oil is released.
3. Step 3: Add the chopped onion, red pepper paste, onion powder, ground cumin, sweet paprika, ½ teaspoon kosher salt, and black pepper to the meat. Cook, stirring regularly, until onions soften and beef is fully cooked, about 5-6 minutes. Use reserved pasta water if needed to keep the meat moist. Remove from heat and 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 bubbly and fully melted.
6. Step 6: To assemble, place cooked pasta in serving bowls. Top each with 4 tablespoons of yogurt sauce and about ⅔ cup of the cooked beef mixture. Drizzle with 1 tablespoon or more of the paprika butter sauce. Repeat for all servings.
7. Step 7: Garnish with halved cherry tomatoes, dried mint or fresh parsley, and sumac if using. Serve immediately.

Tips & Variations

• Use Aleppo pepper or Urfa chili flakes for a more authentic spicy flavor in the butter sauce.
• Substitute dried mint with fresh parsley for a brighter herb flavor.
• If you prefer, swap ground beef for ground lamb to enhance the dish’s richness.
• Save some reserved pasta water to adjust the moisture level of the meat sauce as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra yogurt sauce to keep the pasta moist. Avoid overheating the yogurt sauce to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well, but farfalle or similar shapes that hold sauce nicely are recommended for the best texture and flavor balance.

Is the yogurt sauce necessary?

The yogurt sauce adds a creamy, tangy contrast that complements the spiced beef and paprika butter beautifully. However, you can adjust the amount or omit it based on your preference.

Turkish Pasta with Spiced Ground Beef and Creamy Yogurt Sauce Recipe

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★★★★★

4.5 from 169 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This flavorful Turkish Pasta recipe combines al dente farfalle pasta with a spiced ground beef sauce, a creamy garlic-yogurt topping, and a rich paprika-infused butter drizzle, garnished with fresh cherry tomatoes, dried mint, and optional sumac for a vibrant and comforting meal.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (farfalle recommended, but any shape works)
• 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 to taste, e.g. Aleppo or Urfa chili pepper)
• ½ teaspoon kosher salt

Garnish

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

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Instructions

1. Cook pasta: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook until al dente, approximately 9-10 minutes or according to package instructions. Reserve ½ cup of the cooking water before draining. Set pasta aside.
2. Prepare meat sauce: While pasta cooks, heat a large skillet over medium heat and add ground beef. Cook for 4-5 minutes, breaking up the meat with a wooden spoon until no longer pink and some oils are released. Add chopped onions, red pepper paste (or tomato paste), onion powder, cumin, sweet paprika, kosher salt, and black pepper. Stir regularly and cook for 5-6 minutes until onions soften and meat is fully cooked. Add reserved pasta water as needed to keep the mixture moist. Set the meat sauce aside.
3. Make yogurt sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust seasoning if necessary. Set aside.
4. Prepare butter sauce: In a small saucepan over medium heat, melt unsalted butter. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook while stirring until the butter is completely melted and bubbly.
5. Assemble the dish: Place cooked pasta in serving bowls. Spoon 4 tablespoons of the yogurt sauce over the pasta, followed by about ⅔ cup of the cooked beef mixture. Drizzle each serving with a tablespoon or more of the paprika butter sauce. Repeat for remaining servings.
6. Garnish and serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac if using. Serve immediately and enjoy!

Notes

• Reserve pasta water to adjust the moisture of the meat sauce for better texture.
• Red pepper paste can be substituted with tomato paste but will change the flavor profile slightly.
• For more heat, increase red pepper flakes or use Aleppo or Urfa chili pepper.
• Sumac adds a tangy note but is optional if unavailable.
• This recipe uses full-fat Greek yogurt, but you can use a low-fat version to reduce calories slightly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Turkish

Keywords: Turkish pasta, ground beef pasta, farfalle recipe, yogurt sauce pasta, spiced beef, paprika butter sauce