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Assembled Turkish pasta with beef, yogurt, tomatoes, and feta

Anna Paul's Turkish Pasta

5 from 1 vote
Warm pasta layered with spiced ground beef, cool garlic yogurt, and a paprika butter drizzle. The viral Turkish pasta everyone's making, and it's so easy.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: turkish
Ingredients Equipment Method Notes

Ingredients
  

Garlic Greek Yogurt Topping:
  • 2 cups Greek yogurt
  • 4 garlic cloves grated
  • Juice from ½ lemon
  • Salt to taste
Spiced Beef:
  • 1 lb ground beef
  • 1 yellow onion diced
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 3 tablespoon tomato paste
  • Salt and pepper to taste
Paprika Butter:
  • ¼ cup butter
  • 1 teaspoon sweet paprika
Toppings:
  • Cherry tomatoes halved
  • Fresh parsley chopped
  • Feta cheese crumbled
  • 12 oz Cooked pasta (like fusilli or penne)

Equipment

Method
 

Prepare the Garlic Yogurt:
  1. In a small bowl, combine Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Mix well and set aside.
Cook the Spiced Beef:
  1. Heat a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until soft.
  2. Stir in paprika, garlic powder, and cumin. Cook for another 2 minutes to toast the spices.
  3. Add the ground beef and cook until browned, about 10 minutes. Season with salt, pepper, and tomato paste. Stir well and let it simmer for 2-3 minutes.
Make the Paprika Butter:
  1. In a small saucepan, melt butter over low heat. Add the sweet paprika and stir until it starts to bubble gently. Remove from heat.
Assemble the Dish:
  1. Add the cooked pasta to a serving dish or individual plates.
  2. Top with the garlic Greek yogurt, followed by the spiced beef.
  3. Drizzle the paprika butter over everything.
Add the Toppings:
  1. Finish with halved cherry tomatoes, crumbled feta cheese, and a sprinkle of fresh parsley.
Serve and Enjoy!
  1. Dig in while it’s warm for the ultimate cozy meal.

Notes

How to Store:
Airtight up to 3 days, keep the yogurt and paprika butter separate, reheat the pasta and beef then add the fresh toppings.
Melt the paprika butter low and slow so the paprika blooms instead of burning. text
Use a short, textured pasta like fusilli or penne so it holds the yogurt and beef.
Take the garlic yogurt out of the fridge a few minutes early so it's not fridge-cold against the warm pasta.

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