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Turkish Pasta

A viral manti-inspired pasta with spiced ground beef, cool garlic yogurt and sizzling paprika butter. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
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.