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turkish pasta

Anna Paul's Viral Turkish Pasta Recipe

5 from 1 vote
This Turkish-inspired pasta is the ultimate comfort food, combining creamy garlic yogurt, spiced ground beef, and rich paprika butter in every bite! It’s a quick and flavorful dish that’s perfect for weeknights yet impressive enough for guests.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American

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)

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

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