This Turkish-inspired pasta is comforting and simple to make: creamy garlic Greek yogurt, spiced ground beef, and a fragrant paprika butter come together for a flavorful, weeknight-friendly dinner that’s also great for serving guests.
Once you try it, this dish will likely become a regular in your dinner rotation. The contrast of cool garlic yogurt with warm spiced beef and melted paprika butter makes every bite satisfying.
Ingredients
- Garlic Greek Yogurt Topping: Greek yogurt, grated garlic, lemon juice, salt
- Spiced Beef: Ground beef, yellow onion, sweet paprika, garlic powder, cumin, tomato paste, salt & pepper
- Paprika Butter: Butter and sweet paprika
- Toppings: Halved cherry tomatoes, crumbled feta, chopped fresh parsley
- Pasta: Cooked pasta such as fusilli or penne (about 12 oz for 4 servings)
See the recipe card below for exact quantities and full breakdown.
Instructions
Sauté the diced onion, spices and beef.
Whisk the garlic Greek yogurt topping.
- Prepare the garlic yogurt: In a small bowl combine Greek yogurt, grated garlic, lemon juice and a pinch of salt. Stir until smooth and refrigerate until ready to serve.
- Cook the spiced beef: Heat a large skillet over medium heat with a little oil. Sauté the diced onion for 2–3 minutes until softened. Add sweet paprika, garlic powder and cumin and cook 1–2 minutes to bloom the spices. Add ground beef and cook, breaking it up, until browned (about 8–10 minutes). Stir in tomato paste, season with salt and pepper, and simmer 2–3 minutes to meld flavors.
- Make the paprika butter: In a small saucepan, melt the butter over low heat. Stir in sweet paprika and let it warm until it becomes fragrant and just starts to bubble, then remove from heat.
- Assemble: Place cooked pasta in a serving dish or individual plates. Spoon the garlic Greek yogurt over the pasta, top with the spiced beef, then drizzle the paprika butter over everything.
- Finish: Scatter halved cherry tomatoes, crumbled feta and chopped parsley on top. Serve warm.
Substitutions
- Greek yogurt: swap with sour cream, plain yogurt or a dairy-free alternative.
- Garlic: use garlic powder (about 1/4 tsp per clove) or roasted garlic for milder flavor.
- Lemon juice: replace with white wine or apple cider vinegar.
- Ground beef: try ground lamb, turkey, chicken or plant-based mince.
- Tomato paste: substitute with canned crushed tomatoes or tomato purée.
- Butter: use olive oil, ghee or vegan butter for the paprika drizzle.
- Feta: replace with goat cheese, ricotta salata or a dairy-free feta alternative.
Equipment
- Large skillet
- Small saucier or saucepan
- Knife and cutting board
- Mixing bowl for the yogurt
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the garlic yogurt and paprika butter separate from the pasta and beef. Reheat the pasta and beef gently in a skillet or microwave, then add the yogurt and paprika butter just before serving.
Top tips
- Use fresh garlic: Freshly grated garlic brightens the yogurt topping—avoid pre-minced jars when possible.
- Don’t overcook the beef: Brown it until just cooked to keep it tender.
- Layer intentionally: Yogurt first, then beef, finishing with warm paprika butter for the best contrast of temperatures and flavors.
FAQs
Yes. Ground lamb or turkey are excellent alternatives and work well with the spices in this recipe.
Choose textured shapes such as fusilli, penne or farfalle so the yogurt and beef cling to the pasta.
Absolutely. Prepare the beef, yogurt and paprika butter separately and refrigerate. Reheat and assemble just before serving.
Related
If you enjoy this recipe, you might also like other savory pasta dishes and quick dinners in your collection.
Dessert Pairings
Light, sticky or chocolaty desserts pair nicely after this savory meal—choose something you enjoy to round out the meal.
Anna Paul’s Viral Turkish Pasta Recipe
Ingredients
- 2 cups Greek yogurt
- 4 garlic cloves, grated
- Juice from ½ lemon
- Salt, to taste
- 1 lb ground beef
- 1 yellow onion, diced
- 1 tsp sweet paprika (plus extra for the butter)
- 1 tsp garlic powder
- ½ tsp cumin
- 3 tbsp tomato paste
- Salt and pepper
- ¼ cup butter
- Cherry tomatoes, halved
- Fresh parsley, chopped
- Feta cheese, crumbled
- 12 oz cooked pasta (fusilli or penne)
Method
- Mix Greek yogurt, grated garlic, lemon juice and a pinch of salt in a small bowl. Chill until serving.
- Sauté diced onion in a skillet over medium heat until soft (2–3 minutes). Add paprika, garlic powder and cumin and cook 1–2 minutes.
- Add ground beef and brown, about 8–10 minutes. Stir in tomato paste, season with salt and pepper, and simmer briefly.
- Melt butter over low heat, stir in sweet paprika, warm until fragrant and remove from heat.
- Place cooked pasta on a platter, spread the garlic yogurt over it, top with the spiced beef, then drizzle the paprika butter on top.
- Garnish with halved cherry tomatoes, crumbled feta and chopped parsley. Serve warm.
Food safety
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils appropriate for the cooking temperature to avoid smoking.
- Ensure good ventilation when using a gas stove.
Follow standard food-safety practices when preparing and storing leftovers.