Name: Turkish Pasta With Garlic Yogurt and Chilli Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 oz short pasta (340 g; fusilli, orecchiette or small shells); 1 tbsp olive oil; 1 medium onion (finely chopped); 2 garlic cloves (minced); 1 lb ground beef (450 g; or ground lamb); 2 tbsp tomato paste; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp salt (adjust to taste); 0.5 cup pasta cooking water (plus more if needed); 1 cup plain Greek yogurt (240 g, at room temperature); 1 small garlic clove (finely grated); 0.25 tsp salt; 3 tbsp butter; 1 tsp paprika; 0.5 tsp Aleppo pepper or red chilli flakes; 0.5 tsp dried mint (optional); 2 tbsp fresh parsley or dill (chopped)

Turkish pasta took over social media for a reason. It borrows the flavours of manti, the Turkish dumplings: spiced beef in a quick tomato sauce, a cool garlic yogurt, and sizzling butter with paprika and chilli poured over the top. Using pasta instead of hand-made dumplings turns it into an easy weeknight dinner in about 35 minutes.

Turkish pasta with spiced beef, garlic yogurt, red chilli butter and fresh herbs

Turkish Pasta With Garlic Yogurt and Chilli Butter

Short pasta with spiced beef in tomato sauce, cool garlic yogurt and paprika chilli butter. Inspired by Turkish manti, ready in about 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Turkish-inspired

Ingredients Equipment Method Notes

Ingredients

For the pasta and beef

12 oz short pasta 340 g; fusilli, orecchiette or small shells
1 tbsp olive oil
1 medium onion finely chopped
2 garlic cloves minced
1 lb ground beef 450 g; or ground lamb
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt adjust to taste
0.5 cup pasta cooking water plus more if needed

For the garlic yogurt

1 cup plain Greek yogurt 240 g, at room temperature
1 small garlic clove finely grated
0.25 tsp salt

For the chilli butter

3 tbsp butter
1 tsp paprika
0.5 tsp Aleppo pepper or red chilli flakes
0.5 tsp dried mint optional

To serve

2 tbsp fresh parsley or dill chopped

Equipment

1 Large pot
1 Large skillet
1 Small pan

Method

Bring a large pot of salted water to a boil and cook the pasta until just tender. Scoop out 1 cup of the cooking water before draining.
Meanwhile, mix the Greek yogurt, grated garlic and salt in a bowl and set aside.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 4 minutes, then add the garlic and cook for 30 seconds.
Add the ground beef and cook, breaking it up, for 6 to 8 minutes until browned and cooked through. Spoon off excess fat if needed.
Stir in the tomato paste, smoked paprika, cumin and salt and cook for 1 minute. Add 1/2 cup of the pasta water and simmer for 2 minutes until saucy.
Add the drained pasta to the skillet and toss, adding a little more pasta water if it looks dry.
Melt the butter in a small pan over medium heat until it foams. Take it off the heat and stir in the paprika, Aleppo pepper and dried mint.
Divide the pasta between bowls, add a big spoon of garlic yogurt, pour over the chilli butter and scatter with herbs.