Description
This Turkish Ground Beef Pasta with Garlic Yogurt Sauce is a rich and flavorful dish that brings Mediterranean comfort to your table! Perfectly spiced ground beef, creamy garlic yogurt, and a drizzle of buttery paprika sauce create a delicious and satisfying meal.
Ingredients
Units
Scale
For the Pasta & Beef Mixture:
- 8 oz pasta (penne, rigatoni, or traditional Turkish manti pasta)
- 1 lb lean ground beef
- 2 tbsp olive oil
- 2 medium yellow onions, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1 tbsp tomato paste
- 1 tbsp mild pepper paste (optional)
- 2 tsp sweet paprika
- 1 tsp Turkish chili flakes (or red pepper flakes)
- 1 tsp dried mint
- 2 tbsp onion powder
- 2 tbsp water
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
For the Garlic Yogurt Sauce:
- 1 cup Greek yogurt
- 2 small garlic cloves, minced
- 1/4 tsp salt
For the Spiced Butter Drizzle:
- 1/4 cup unsalted butter
- 1 tbsp sweet paprika
Instructions
- Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Garlic Yogurt Sauce: In a small bowl, mix Greek yogurt, minced garlic, and salt. Refrigerate until ready to serve.
- Cook the Ground Beef:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until soft, about 3–4 minutes.
- Add ground beef, breaking it apart with a spoon, and cook until browned.
- Stir in tomato paste, pepper paste, paprika, chili flakes, dried mint, onion powder, and water. Simmer for 5 minutes until well combined.
- Prepare the Spiced Butter Drizzle: In a small saucepan, melt butter over low heat. Stir in sweet paprika and let it sizzle for 30 seconds. Remove from heat.
- Assemble the Dish:
- Toss the cooked pasta with the spiced beef mixture.
- Serve topped with a generous dollop of garlic yogurt.
- Drizzle with the warm spiced butter and garnish with fresh parsley.
Notes
- Substitute ground beef with ground lamb for a more traditional Turkish flavor.
- Add roasted eggplant or bell peppers for extra texture.
- Use Aleppo pepper instead of Turkish chili flakes for a milder heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Turkish
