Turkish pasta with Greek yogurt has a special place in my heart. I’m Asmaa, and this dish takes me right back to my childhood, standing beside my mom as she cooked with such love and patience. She taught me that food isn’t just about feeding people—it’s about creating memories. This comforting bowl of creamy yogurt, tender pasta, and spiced beef reminds me of those warm, laughter-filled days in her kitchen. Now, when I make it, I feel her presence in every stir and drizzle of butter—a simple, soulful meal that tastes like family and love shared around the table.
Why You’ll Love This Recipe
This dish brings together the best of both worlds: the comfort of pasta and the brightness of Mediterranean flavors. It’s easy, wholesome, and deeply satisfying — the kind of dinner that feels special but asks little of you in return. It’s also a wonderful meal prep option; the flavors get even better the next day, making it perfect for multi-day meals. Whether you’re cooking for family or treating yourself after a long day, this Turkish pasta with Greek yogurt feels like a warm hug in a bowl.
Ingredients (Detailed & Humanized)
- Pasta (8 ounces farfalle or similar): A tender base that soaks up all those savory sauces beautifully.
- Kosher salt: Enhances every flavor and gives the pasta depth.
- Ground beef (1 pound, 93% lean): Adds hearty, comforting richness to balance the creamy yogurt.
- Yellow onion (1 medium, finely chopped): Brings a gentle sweetness and soft texture to the meat sauce.
- Red pepper paste (1 tablespoon, or tomato paste): Adds deep, earthy color and a subtle heat.
- Onion powder (1 teaspoon): Layers on more savory aroma.
- Ground cumin (1 teaspoon): The soul of Turkish cooking — warm and slightly smoky.
- Sweet paprika (2 teaspoons): For color and sweetness that complements the butter drizzle.
- Ground black pepper (¼ teaspoon): Balances the richness.
- Kosher salt (½ teaspoon): To season the meat sauce just right.
- Greek yogurt (1 cup, full fat or low fat): The creamy, tangy heart of this dish.
- Fresh garlic (2 cloves, minced): Adds a punch of warmth and depth to the yogurt sauce.
- Lemon juice (1 tablespoon): Brightens the flavor and cuts through the richness.
- Butter (4 tablespoons): The magic that ties it all together — nutty, golden, and aromatic.
- Sweet paprika (1 teaspoon): For the buttery drizzle — rich and fragrant.
- Red pepper flakes (¼ teaspoon or more): A gentle heat that wakes up the dish.
- Cherry tomatoes (½ cup, optional): Adds a burst of freshness and color.
- Dried mint or parsley (4 tablespoons): Classic garnish that cools the palate.
- Sumac (2 tablespoons, optional): Adds a lemony tang and Turkish authenticity.
Directions (Step-by-Step Cooking Guide)
- Cook the pasta: Bring a big pot of salted water to a rolling boil. Add your pasta and cook until al dente — tender but with a little bite. Scoop out half a cup of pasta water before draining. Set aside.
- Sauté the beef: In a large skillet, add the ground beef over medium heat. Let it cook in its own juices, breaking it up with a spoon as it browns. You’ll see it release its oils — no need for added fat.
- Add the flavor base: Stir in the chopped onion and red pepper paste (or tomato paste). Let everything cook together until the onions are soft and fragrant, about 5–6 minutes. Sprinkle in onion powder, cumin, sweet paprika, salt, and pepper. Stir until the beef is evenly coated and the kitchen smells incredible.
- Whip up the yogurt sauce: In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and salt. Whisk until smooth and creamy. Taste and adjust the salt — the tangy yogurt should balance the savory beef perfectly.
- Make the butter drizzle: Melt butter in a small saucepan until bubbly and golden. Stir in paprika, red pepper flakes, and a pinch of salt. The scent will be irresistible — warm, nutty, and slightly spicy.
- Assemble the dish: Spoon the cooked pasta into bowls. Add a few dollops of the garlicky yogurt sauce on top, followed by a generous scoop of the beef mixture. Finish with a drizzle of that sizzling paprika butter.
- Garnish and serve: Sprinkle with dried mint, sumac, or chopped parsley. Add cherry tomatoes if you’d like a pop of color. Serve warm and watch everyone’s eyes light up.
Cultural or Technique Note
This Turkish pasta is inspired by manti, Turkey’s beloved dumplings. Traditional manti are small handmade pockets filled with spiced meat, served under garlicky yogurt and a butter drizzle. This pasta version keeps the same soul and flavors but skips the hours of dough folding — a “cheat manti” that fits modern life without sacrificing tradition.
Serving Suggestions
• With a crisp cucumber-tomato salad on the side
• Over a bed of arugula or spinach for extra greens
• Inside a warm pita wrap for lunch the next day
• With roasted veggies or grilled zucchini
Pro Tips for Success
• Save a little pasta water — it helps adjust the sauce if things feel too thick.
• Use full-fat Greek yogurt for the creamiest texture and rich tang.
• Don’t skip the butter drizzle — it’s the flavor crown of the whole dish.
• Taste and season as you go; Turkish flavors shine when balanced.
• If you prefer extra spice, use Aleppo or Urfa chili flakes for depth.
• Let the butter sizzle — that’s where the magic happens.
Common Mistakes to Avoid
⚠️ Overcooking pasta: It’ll get mushy once mixed — aim for al dente.
⚠️ Skipping garlic: The yogurt sauce needs it for authentic flavor.
⚠️ Adding yogurt too early: Never heat it directly; it can curdle. Add at the end, off the heat.
⚠️ Forgetting to drain beef: Too much liquid can dilute the sauce.
⚠️ Rushing the butter drizzle: Let it bubble and toast the paprika for full aroma.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat with a splash of water or broth to keep it creamy.
Frequently Asked Questions (FAQ)
Q1: Can I use another meat besides beef?
A1: Yes! Ground lamb, turkey, or chicken all work beautifully — just adjust the spices to your taste.
Q2: Is this dish spicy?
A2: It’s mildly spiced with a hint of warmth. You can easily control the heat by adding more or less red pepper flakes.
Q3: Can I make this ahead?
A3: Absolutely. Prepare the beef and yogurt sauce up to two days in advance, then cook pasta fresh and assemble before serving.
Q4: Can I use regular yogurt instead of Greek?
A4: Yes, just strain it a bit or use less lemon juice to avoid a runny sauce.
Q5: What pasta shapes work best?
A5: Farfalle, penne, or fusilli hold the sauce perfectly, but any small pasta will do.
Closing Paragraph
This Turkish pasta with Greek yogurt is everything a weeknight meal should be — quick, cozy, and full of flavor. Each bite layers creamy, spicy, and tangy notes in perfect balance, making it feel far more indulgent than it is. Whether you serve it for dinner or pack it up for a satisfying lunch the next day, it’s a dish that brings warmth to the table and a smile to everyone who tastes it.
Final Thoughts
I still remember the first time I made this — the aroma of the paprika butter, the contrast of cool yogurt against hot pasta. It felt like home in a bowl. Recipes like this remind me that good food doesn’t have to be complicated — it just has to be made with love. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Turkish Pasta with Greek Yogurt
Equipment
- Large Pot
- Large Skillet
- Small Saucepan
- Mixing Bowl
Ingredients
For the Pasta
- 8 oz farfalle pasta or similar pasta shape
- kosher salt for pasta water
For the Spiced Beef
- 1 lb ground beef 93% lean recommended
- 1 medium yellow onion finely chopped
- 1 tbsp red pepper paste or tomato paste
- 1 tsp onion powder
- 1 tsp ground cumin
- 2 tsp sweet paprika
- 0.25 tsp black pepper
- 0.5 tsp kosher salt for meat seasoning
For the Yogurt Sauce
- 1 cup Greek yogurt full-fat or low-fat
- 2 garlic cloves minced
- 1 tbsp lemon juice
- kosher salt to taste
For the Paprika Butter Drizzle
- 4 tbsp butter
- 1 tsp sweet paprika
- 0.25 tsp red pepper flakes or to taste
Optional Garnishes
- 0.5 cup cherry tomatoes halved, optional
- 4 tbsp dried mint or parsley or fresh, for garnish
- 2 tbsp sumac optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned. Add chopped onion and red pepper paste; sauté 5–6 minutes. Stir in onion powder, cumin, paprika, salt, and pepper. Cook until fragrant.
- In a bowl, combine yogurt, minced garlic, lemon juice, and salt. Whisk until smooth and creamy. Taste and adjust seasoning.
- Melt butter in a small saucepan. Add paprika, red pepper flakes, and a pinch of salt. Cook until sizzling and aromatic.
- To assemble, divide pasta into bowls. Top with yogurt sauce, beef mixture, and drizzle with paprika butter. Garnish with mint, parsley, sumac, and tomatoes if using.