Turkish Pasta Recipe

Ingredients

• 400 g Pasta (short pasta such as penne or fusilli, dry)
• 250 g Ground Beef (80% lean, fresh)
• 200 g Greek Yogurt (plain, full‑fat)
• 1 medium Onion (yellow, diced)
• 30 g Unsalted Butter (about 2 tbsp, melted)
• 2 tbsp Tomato Paste (concentrated)
• 1 tsp Smoked Paprika (adds smoky heat)
• 1 tsp Sweet Paprika (mild, sweet flavor)
• 0.5 tsp Cumin Powder (ground)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Salt (to taste)
• 0.25 tsp Red Pepper Flakes (adjust for heat)
• 1 small Fresh Tomato (diced for garnish)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 0.5 tsp Dried Thyme (adds earthy note)

Instructions

1. Let Yogurt Rest

   Place the Greek yogurt in a small bowl, cover, and let it sit at room temperature while you prepare the other components. This allows the flavors to meld.

   Time: PT2M

2. Boil Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8‑10 minutes. Drain and set aside.

   Time: PT8M

   Temperature: 100°C

3. Sauté Onion

   Heat a drizzle of oil in the skillet over medium heat. Add the diced onion and sauté until golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Brown Ground Beef & Add Spices

   Add the ground beef to the skillet, breaking it up with the spoon. Cook until fully browned, about 3 minutes. Stir in salt, black pepper, cumin, sweet paprika, smoked paprika, dried thyme, and red pepper flakes. Add tomato paste and mix well.

   Time: PT4M

   Temperature: Medium‑high heat

5. Simmer Sauce

   Reduce heat to low and let the meat mixture simmer for 2 minutes so the spices meld and the tomato paste cooks through.

   Time: PT2M

   Temperature: Low heat

6. Make Paprika Butter Sauce

   In a separate small pan, melt the butter over low heat. Stir in a pinch of smoked paprika and a tiny pinch of red pepper flakes until the butter turns a deep amber color, about 1 minute. Remove from heat.

   Time: PT1M

   Temperature: Low heat

7. Assemble the Dish

   In a serving bowl, layer half of the cooked pasta, then spread the spiced meat evenly. Drizzle the paprika butter sauce over the meat, then dollop the rested Greek yogurt on top. Add the remaining pasta, more butter sauce, and garnish with diced fresh tomato and chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g