Dinner

Turkish Pasta with Spiced Ground Beef and Creamy Yogurt Sauce Recipe

Name: Turkish Pasta with Spiced Ground Beef and Creamy Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Turkish
Ingredients: 8 ounces pasta (farfalle recommended, but any shape works); Kosher salt (for pasta water); 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; 1 cup Greek yogurt (unsweetened plain, full fat or skim); 2 cloves garlic, minced; 1 tablespoon lemon juice; ½ teaspoon kosher salt; 4 tablespoons unsalted butter; 1 teaspoon sweet paprika; ¼ teaspoon red pepper flakes (or more to taste, such as Aleppo or Urfa chili pepper); ½ teaspoon kosher salt; ½ cup cherry tomatoes, halved; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

Bymia larkspur April 19, 2026April 19, 2026

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Introduction

This Turkish pasta recipe is a flavorful and comforting dish combining savory spiced ground beef, creamy garlic yogurt sauce, and a rich paprika butter drizzle. It’s a unique twist on pasta that brings Turkish-inspired flavors to your table.

A large white bowl is filled with a base layer of light beige farfalle pasta. On top, there is a thick layer of smooth, creamy white sauce spread evenly across the pasta. Over the sauce, a generous amount of cooked ground meat with crispy, browned bits covers the surface. Halved bright red cherry tomatoes are scattered on the meat layer, adding a fresh, juicy touch. A silver fork rests inside the bowl at the edge, and a spoon held by a woman’s hand is pouring a glossy dark red sauce over the top. The bowl is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (plus extra as needed)
¼ teaspoon ground black pepper
1 cup Greek yogurt (unsweetened plain, full fat or skim)
2 cloves garlic, minced
1 tablespoon lemon juice
4 tablespoons unsalted butter
¼ teaspoon red pepper flakes (or more to taste, such as Aleppo or Urfa chili pepper)
½ cup cherry tomatoes, halved (optional garnish)
4 tablespoons dried mint or fresh parsley (optional garnish)
2 tablespoons sumac (optional garnish)

Instructions

Step 1: Bring a large pot of water to a boil. Season generously with kosher salt so the water 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 the cooking water, then drain the pasta and set aside.
Step 2: While pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook, breaking up large chunks with a wooden spoon, for 4-5 minutes until no longer pink and some oils are released.
Step 3: Add the chopped onion, red pepper paste, onion powder, ground cumin, sweet paprika, ½ teaspoon kosher salt, and ground black pepper to the beef. Stir regularly and cook for 5-6 minutes until onions are soft and meat is fully cooked. Add reserved pasta water if the mixture needs moisture. Set aside.
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.
Step 5: Just before serving, melt the 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 melted and bubbly.
Step 6: To assemble, place cooked pasta in serving bowls. Top each with about 4 tablespoons of yogurt sauce and ⅔ cup of cooked beef mixture. Drizzle with the paprika butter sauce. Repeat for remaining servings.
Step 7: Garnish with halved cherry tomatoes, dried mint or fresh parsley, and sumac if desired. Serve immediately and enjoy.

Tips & Variations

Use ground lamb instead of beef for a richer flavor.
Adjust red pepper flakes to your heat preference or substitute Aleppo pepper for a milder, fruity spice.
Fresh parsley works well if you can’t find dried mint.
Reserve pasta water helps keep the meat sauce moist and melds flavors beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or extra yogurt sauce to keep the pasta creamy.

How to Serve

A white bowl filled with three clear layers, starting with pale yellow bowtie pasta at the bottom, topped with a thick layer of creamy white sauce, then a generous amount of cooked ground meat with a rich brown color and small bits of onion, finished with halved bright red cherry tomatoes sprinkled with dried green herbs on top. A silver fork rests inside the bowl, on the right side. The bowl is placed on a white marbled surface, with parts of another bowl and small dishes containing red and green spices visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any pasta shape will work well with this recipe. Farfalle is recommended because its shape holds the sauce nicely, but penne, rotini, or spaghetti are great alternatives.

Is it necessary to add the butter paprika sauce?

The butter paprika sauce adds a rich, slightly smoky flavor that complements the yogurt and beef beautifully. While the dish will still be tasty without it, it’s worth including for an authentic taste experience.

mia larkspur