This quick and comforting Turkish pasta brings together perfectly seasoned ground beef, tender pasta, and a creamy garlic yogurt sauce – all topped with a vibrant paprika butter drizzle. It’s a simplified version of traditional manti that captures all those beloved flavors in just 30 minutes! Think of it as the cozy weeknight dinner that tastes like it’s been simmering all day.
Why You’ll Love This Turkish Pasta
- Ready in just 30 minutes
- Uses simple pantry ingredients
- Rich, garlicky yogurt sauce
- Perfectly spiced ground beef (similar to my favorite meatball recipe)
- Customizable heat level
- Makes amazing leftovers
- No special equipment needed
- Family-friendly comfort food
Growing up in Türkiye, this dish was my mom’s secret weapon for busy weeknights. While traditional manti requires hours of careful dumpling-making, this version delivers those same beloved flavors in a fraction of the time. The magic happens when the garlicky yogurt sauce meets the paprika-spiced butter – it creates this incredible creamy coating that hugs every piece of pasta. And that seasoned ground beef? It adds the perfect savory bite that makes this dish completely irresistible.
What I love most about this recipe is how the simple ingredients transform into something extraordinary. The thick Greek yogurt sauce becomes luxuriously creamy with just a hint of lemon brightness, while the paprika butter adds a gorgeous color and rich depth of flavor. Even better, you can adjust the spices to match your family’s taste preferences – make it mild for little ones or add extra red pepper flakes for more heat!
Ingredients Overview
Let’s break down what makes this Turkish pasta dish so incredibly delicious! Each ingredient plays a crucial role in building those cozy, authentic flavors I remember from my childhood kitchen.
- Ground Beef: The star of our show! I prefer using 93% lean ground beef – it gives you that perfect balance of flavor without excess grease. For a lighter twist, like in my Italian-seasoned chicken recipes, you can swap in ground turkey or chicken.
- Pasta Choice: While farfalle (butterfly pasta) is my go-to, any medium-sized pasta works beautifully. The little nooks and folds catch all that delicious sauce! For gluten-sensitive folks, brown rice pasta makes an excellent substitute.
- Greek Yogurt: This is our secret weapon! Full-fat Greek yogurt creates that luxuriously creamy sauce base. The natural tanginess perfectly balances the rich meat and warm spices. Regular yogurt works too, but strain it first for that thick, dreamy consistency.
- Red Pepper Paste: This authentic ingredient adds such wonderful depth – think sweet, slightly smoky, with gentle heat. Can’t find it? Tomato paste works as a plan B, though I might add a pinch extra paprika to compensate.
Success Tips & Tricks
Just like when making my favorite fresh summer salads, paying attention to these details makes all the difference:
- Temperature is key! Keep your yogurt at room temperature while prepping. Cold yogurt can seize up when it hits the hot pasta, creating an uneven sauce. Let it sit out for about 15-20 minutes before starting.
- Don’t overcook the pasta. Aim for just barely al dente – it’ll continue cooking slightly from residual heat when you mix everything together. Reserve some pasta water; its starchy goodness helps create a silky sauce that clings to every bite.
- Layer with purpose. Rather than mixing everything together, layer your components: pasta, yogurt sauce, meat, then butter drizzle. This creates distinct flavor zones that make each forkful an adventure in texture and taste.
- Season as you go. Taste and adjust seasonings at each step, especially the yogurt sauce. Remember, the flavors will meld together in the final dish.
Step-by-Step Instructions
Let me walk you through making this cozy Turkish pasta dish that reminds me so much of my childhood kitchen! The magic happens in three easy parts that we’ll prepare simultaneously.
1. Preparing the Pasta
Pro tip: Salt your pasta water generously – it should taste like the Mediterranean Sea! Bring a large pot of water to a rolling boil, add your pasta, and cook until just al dente. Remember to reserve ½ cup of that starchy pasta water – it’s liquid gold for bringing the sauce together later!
2. Making the Meat Mixture
While your pasta cooks, let’s prepare that aromatic meat mixture that makes this dish sing:
- Heat a large skillet over medium-high heat
- Add your ground beef (if you love rich flavors, try my favorite hibachi steak technique)
- Break up the meat with a wooden spoon, cooking until no pink remains
- Add your spices and onions, cooking until the onions turn translucent and soft
3. Preparing the Sauces
Now comes the fun part – creating those luscious layers of sauce:
- Yogurt Sauce: Whisk together yogurt, minced garlic, and lemon juice until silky smooth
- Paprika Butter: Gently melt butter and stir in paprika until it becomes a beautiful rust-colored sauce
Recipe Variations
This versatile dish welcomes creative twists! Here are my favorite ways to make it your own:
- Vegetarian Version: Replace meat with sautéed mushrooms and walnuts – perfect with my hearty cornbread casserole on the side
- Spice it Up: Add Aleppo pepper or cayenne for extra heat
- Creamy Variation: Similar to my creamy bread pudding, stir some heavy cream into the yogurt sauce
Make-Ahead Tips
Prep components separately:
- Cook and store meat mixture (up to 2 days)
- Make yogurt sauce (up to 24 hours)
- Cook pasta fresh for best results
Store leftover components separately in airtight containers – they’ll keep beautifully for up to 3 days in the refrigerator. When reheating, add a splash of water or broth to maintain moisture.
FAQs & Final Thoughts
Yes! You can prep the meat mixture and yogurt sauce up to 2 days ahead. Just store them separately in airtight containers in the fridge. Cook the pasta fresh when you’re ready to serve for the best texture.
While I love using farfalle (butterfly pasta), any medium-sized pasta works beautifully. Penne, fusilli, or orecchiette are fantastic alternatives. The key is choosing a shape that can hold the sauces well.
Absolutely! Replace the ground meat with a mixture of finely chopped mushrooms and walnuts. It’s as hearty as my walking taco casserole but completely meat-free.
If your yogurt sauce is lumpy, try bringing it to room temperature before mixing. Also, make sure to whisk vigorously until completely smooth. A tiny splash of warm water can help achieve that silky consistency.
Final Thoughts
Every time I make this Turkish pasta, the aromatic spices and garlicky yogurt sauce bring me right back to my mom’s kitchen. It’s amazing how a few simple ingredients can create such magic! This recipe might have gone viral on TikTok, but it’s been warming hearts and filling bellies in Turkish homes for generations.
Whether you’re cooking for your family or treating yourself to a cozy dinner, I promise this dish will become a regular in your recipe rotation. The way the creamy yogurt sauce mingles with the spiced meat and that gorgeous paprika butter… pure comfort in every bite! Don’t forget to tag me in your creations – I absolutely love seeing your versions of this beloved dish!
Turkish Pasta Recipe
Equipment (affiliate links)
- 1 Large pot
- 1 Large Skillet
- 1 Wooden spoon
- 1 Bowl For yogurt sauce
- 1 Whisk
- 1 Small saucepan
Ingredients
For The Pasta
- 8 ounces pasta I use farfalle but any shape would work
- Kosher salt for pasta water
For The Meat Sauce
- 1 lbs ground beef 93%
- 1 medium size 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For The Garlic Yogurt Sauce
- 1 cup Greek yogurt unsweetened plain (full fat or skim)
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
- 1/2 teaspoon kosher salt
As Garnish (optional)
- 1/2 cup cherry tomatoes cut in half
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac optional
Instructions
- Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save 1/2 cup of the cooking liquid*, drain the pasta, and set it aside.
- While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. As it cooks, it should release some of its oils.
- Add the 1 medium-sized chopped onion, 1 tablespoon red pepper paste (or tomato paste), 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.
- To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
- Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, 1/4 teaspoon (or more) red pepper flakes and 1/2 teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.
- To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and 2/3 cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Repeat the same process for the rest of the bowls.
- If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.
Notes
- Yields: This recipe makes 4 servings. The nutritional values below are per serving.
- Reserved liquid: I always save some of the pasta water in case my pasta dries out while I am working on the sauce. In this recipe, you (most likely) will not need it since we work simultaneously, but still, it is a good backup in case you need it.
- No olive oil for sauteing the meat: I stayed true to the TikTok viral recipe by not using oil to saute the beef as the meat releases its oils as you cook it. Initially, I was a bit skeptical, but she was right. As long as you keep stirring, the meat will eventually release some of its oils and brown nicely. Still, if you feel your meat can benefit from a bit of olive oil, feel free to use it.
- Storage & Reheating: Store each component of the leftovers separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.
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