Description
Turkish pasta is a viral deconstructed Manti recipe made with shell pasta, richly spiced ground beef, creamy garlic yogurt sauce, and a warm paprika butter drizzle. Ready in just 45 minutes, this easy Turkish dinner is bold, comforting, and perfect for the whole family.
Ingredients
300g short pasta (shells, penne, or farfalle)
500g lean ground beef (90% lean)
1 medium yellow onion, finely chopped
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 teaspoon onion powder
Salt and black pepper to taste
1 and a half cups Greek yogurt or plain full-fat yogurt
2 to 3 garlic cloves, minced
2 to 3 tablespoons water (to thin yogurt)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon Turkish mild pepper paste (biber salcasi)
1 teaspoon sweet paprika (for butter sauce)
half teaspoon dried mint
half teaspoon chili flakes
Cherry tomatoes, halved, for garnish
Fresh flat-leaf parsley, chopped, for garnish
Instructions
1. Bring a large pot of generously salted water to a boil. Cook the short pasta according to package directions until al dente. Drain and set aside.
2. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Sear for 2 to 3 minutes until almost cooked through.
3. Add the finely chopped onion, salt, and black pepper to the beef. Cook until the onion is soft and translucent, about 3 more minutes.
4. Stir in the tomato paste, paprika, and onion powder. Mix well and cook for 1 additional minute. Remove from heat and set aside.
5. In a bowl, combine the Greek yogurt, minced garlic, salt, and pepper. Add 2 to 3 tablespoons of water and whisk until smooth and pourable. Set aside.
6. In a small saucepan over low heat, melt the butter with the olive oil. Add the pepper paste, dried mint, paprika, and chili flakes. Stir for about 1 minute until fragrant. Remove from heat immediately.
7. Place a generous portion of cooked pasta into a deep bowl or plate. Spoon a quarter of the garlic yogurt sauce over the pasta.
8. Top with a quarter of the spiced ground beef. Drizzle the warm butter sauce generously over the beef.
9. Garnish with halved cherry tomatoes and freshly chopped parsley. Serve immediately.
Notes
Use short pasta shapes like shells, penne, farfalle, or rigatoni. They hold the sauces best and give every bite a perfect combination of all elements.
Turkish mild pepper paste (biber salcasi) is available at most Middle Eastern and Mediterranean grocery stores. If unavailable, replace it with 1 tablespoon of tomato paste in the butter sauce.
To thin Greek yogurt properly, add 2 to 3 tablespoons of water and whisk until smooth before serving. This ensures even coverage over the pasta.
Ground turkey or ground chicken can replace the beef for a lighter version. Season them exactly the same way.
Store each component separately in the refrigerator for up to 4 days. The garlic yogurt sauce should always be stored apart from the pasta and beef.
The spiced beef can be frozen for up to 2 months. Cooked pasta and yogurt sauce are not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5
- Sodium: 480
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 34
- Cholesterol: 85
Keywords: Turkish pasta, deconstructed Manti, Anna Paul Turkish pasta, spiced beef pasta, garlic yogurt pasta, viral Turkish pasta recipe, easy Turkish dinner