Viral Turkish Pasta, my way ✨

Ingredients

• 400 g Pasta (short shapes like penne, fusilli or rigatoni)
• 300 g Ground Beef (lean (90% lean) ground beef)
• 2 tbsp Tomato Paste (canned, no added sugar)
• 250 ml Marinara Sauce (jarred, any quality brand)
• 4 cloves Garlic (minced)
• 1 Lemon (zested and juiced, washed)
• 240 g Greek Yogurt (plain, full‑fat)
• 1 tsp Salt (plus to taste for pasta water)
• 1 tsp Aleppo Pepper (mildly spicy, can adjust to taste)
• 2 tbsp Butter (salted, cut into cubes)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 1/4 cup Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Garlic‑Lemon Yogurt

   In a mixing bowl combine the Greek yogurt, minced garlic, lemon zest, lemon juice, and a pinch of salt. Whisk until smooth and set aside.

   Time: PT5M

2. Make Aleppo Butter

   Heat a small pan over medium heat, melt the butter with olive oil, then stir in the Aleppo pepper. Turn off the heat and let the pepper steep for a minute.

   Time: PT3M

3. Cook Spiced Meat Sauce

   In the large skillet over medium‑high heat, add the ground beef and break it up. Brown for about 5 minutes, then stir in tomato paste, marinara sauce, and a pinch of salt. Reduce heat and simmer for 5 minutes, stirring occasionally.

   Time: PT10M

4. Boil Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente, about 8‑10 minutes. Reserve 1 cup of the starchy water, then drain the pasta.

   Time: PT12M

   Temperature: boiling

5. Coat Pasta Lightly

   Return the drained pasta to the pot, add a ladle of the meat sauce and a splash of the reserved pasta water. Toss gently to coat the noodles.

   Time: PT2M

6. Layer the Dish

   In a serving dish, start with a spoonful of the garlic‑lemon yogurt, then half of the coated pasta, another dollop of yogurt, drizzle half of the Aleppo butter, sprinkle chopped parsley, and add half of the meat sauce. Repeat the layers, ending with a final drizzle of Aleppo butter and a generous parsley garnish.

   Time: PT5M

7. Serve

   Serve the Turkish pasta warm, optionally with extra lemon wedges on the side.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

18 g

Fiber

4 g