Turkish Pasta: Garlic Yogurt, Spiced Beef and Paprika Butter

Turkish pasta is the viral dinner that makes a bowl of noodles feel like a restaurant dish. Inspired by traditional Turkish manti, it layers hot pasta with cool garlic yogurt, spiced ground beef and a sizzling paprika butter drizzle. The contrast of warm, tangy, creamy and spicy is the whole magic.

This Turkish pasta with garlic yogurt sauce takes 30 minutes and uses simple staples, which is why this viral TikTok Turkish pasta recipe earns its hype.

Recipe at a Glance

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Category: Dinner, pasta

Why You’ll Love This Turkish Pasta

• Manti-style flavors without hand-folding a single dumpling.
• Ready in 30 minutes with one pot, one skillet and one small pan.
• Garlic yogurt adds creamy tang and extra protein.
• The paprika butter makes it look and taste restaurant-level.
• Easy to swap the beef for lamb, turkey or lentils.

Ingredients You’ll Need

• 10 oz (285 g) medium pasta shells or orecchiette
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 pound (450 g) lean ground beef
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint, plus more for serving
• Salt and black pepper, to taste
• 1 1/2 cups (360 g) full-fat Greek yogurt, at room temperature
• 2 garlic cloves, finely grated
• 1 tablespoon lemon juice
• 3 tablespoons butter
• 1 teaspoon paprika and 1/2 teaspoon Aleppo pepper or chili flakes, for the butter
• Fresh mint or parsley, for serving

How to Make Turkish Pasta with Garlic Yogurt Sauce

1. Cook the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Heat the oil in a large skillet over medium-high heat. Cook the onion for 4 minutes, add the beef and brown for 6 to 7 minutes, breaking it up.
3. Stir in the minced garlic, tomato paste, paprika, cumin, dried mint, salt and pepper. Cook for 1 minute, then take off the heat.
4. Stir the yogurt, grated garlic, lemon juice and a pinch of salt together, loosening with 2 to 3 tablespoons of warm pasta water until spoonable.
5. Melt the butter in a small pan over medium heat until foamy. Add the paprika and Aleppo pepper and sizzle for 30 seconds until deep red.
6. Divide the pasta among bowls, spoon the yogurt over it, top with the beef and drizzle with the paprika butter. Garnish with mint.

Tips for the Best Turkish Pasta

• Use room-temperature yogurt so it does not seize against the hot pasta.
• Choose full-fat Greek yogurt for a thick, creamy sauce.
• Grate the garlic very finely so it melts into the yogurt.
• Brown the beef well for deeper flavor.
• Serve right away. The hot-and-cool contrast is the point.

Variations to Try

• Swap the beef for ground lamb for a more traditional flavor.
• Use ground turkey or chicken for a lighter version.
• Go vegetarian with spiced lentils or chickpeas.
• Try ditalini or small shells for a more spoonable bowl.
• Add a spoonful of chili crisp for extra heat.

How to Store It

Store the pasta and beef together for up to 3 days and the yogurt sauce separately for up to 2 days. Reheat the beef and pasta gently, serve with cold yogurt, and make fresh paprika butter each time for the best flavor.

Frequently Asked Questions

Turkish Pasta

A viral manti-inspired pasta with spiced ground beef, cool garlic yogurt and sizzling paprika butter. Ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz medium pasta shells or orecchiette
• 1 tablespoon olive oil
• 1 small onion finely diced
• 1 pound lean ground beef
• 1 garlic clove minced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint
• Salt and black pepper to taste
• 1 1/2 cups full-fat Greek yogurt at room temperature
• 2 garlic cloves finely grated
• 1 tablespoon lemon juice
• 3 tablespoons butter
• 1 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or chili flakes

Equipment

• Large pot (for boiling the pasta)
• Large skillet (for browning the beef)
• Small saucepan (for the paprika butter)
• Microplane or fine grater (for the garlic)

Method

 

1. Step 1: Cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Step 2: Heat the oil in a skillet over medium-high heat. Cook the onion for 4 minutes, add the beef and brown for 6 to 7 minutes.
3. Tip: Break the beef into small crumbles for the best texture.
4. Step 3: Stir in the garlic, tomato paste, paprika, cumin, mint, salt and pepper. Cook for 1 minute.
5. Step 4: Stir together the yogurt, grated garlic, lemon juice and a pinch of salt. Loosen with 2 to 3 tablespoons of pasta water.
6. Tip: Room-temperature yogurt will not seize on the hot pasta.
7. Step 5: Melt the butter until foamy, add the paprika and Aleppo pepper and sizzle for 30 seconds.
8. Step 6: Serve the pasta topped with yogurt, beef and paprika butter. Garnish with mint.

Notes

Serve immediately so the pasta and beef stay hot against the cool yogurt.
Store the yogurt sauce separately from the pasta and beef. Leftovers keep up to 3 days.

What is Turkish pasta?

It is a pasta dish inspired by manti, Turkish dumplings, made with seasoned ground beef, garlic yogurt and a paprika butter drizzle.

Can I make Turkish pasta with garlic yogurt ahead of time?

Yes. Mix the yogurt sauce up to 2 days ahead and cook the beef in advance. Boil the pasta and make the butter just before serving.

What can I use instead of Aleppo pepper?

Use a mix of sweet paprika and a pinch of chili flakes or cayenne for a similar warm heat.

Is Turkish pasta the same as manti?

Not exactly. It borrows the beef, garlic yogurt and spiced butter of manti but swaps handmade dumplings for pasta.