How to make viral Turkish Pasta (Anna Paul moms) recipe

Ingredients

• 400 g Pasta (penne or fusilli) (dried, cook according to package directions)
• 400 g Ground Beef (can substitute ground lamb, turkey or chicken)
• 1 medium Onion (finely chopped)
• 1 medium Bell Pepper (any colour, finely chopped)
• 2 stalks Scallions (Green Onions) (finely chopped, reserve some for garnish)
• 2 Tbsp Unsalted Butter (for paprika sauce)
• 2 tsp Paprika (sweet paprika preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Cumin
• 0.5 tsp Garlic Powder
• 1 tsp Sharma Spice Blend (Turkish‑style spice mix; if unavailable use a blend of paprika, cumin, and dried mint)
• 1 cup Plain Greek Yogurt (full‑fat, preferably unsweetened)
• 1 Tbsp Lime Juice (freshly squeezed; lemon can be used)
• 1 large Garlic Clove (minced, for yogurt sauce)
• to taste Salt
• 1 Tbsp Olive Oil (for sautéing vegetables)

Instructions

1. Prepare All Ingredients

   Finely chop the onion, bell pepper, and scallions. Mince the garlic clove for the yogurt sauce. Measure out all spices, butter, yogurt, lime juice, and ground beef.

   Time: PT5M

2. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

3. Sauté the Vegetables

   Heat olive oil in the cast‑iron skillet over medium‑high heat. Add the chopped onion, bell pepper, and half of the scallions. Sauté for 5–7 minutes until they are softened but still retain a slight bite.

   Time: PT7M

4. Brown the Ground Beef and Add Spices

   Add the ground beef to the skillet with the vegetables. Break it up with a spatula and cook until fully browned, about 6–8 minutes. Stir in black pepper, cumin, paprika, garlic powder, and the Sharma spice blend. Season with salt to taste.

   Time: PT8M

5. Make the Paprika Butter Sauce

   In a small saucepan or directly in the skillet, melt the butter over low heat. Quickly whisk in the paprika until the mixture is smooth and fragrant—about 1–2 minutes. Remove from heat to prevent the paprika from turning bitter.

   Time: PT2M

6. Prepare the Yogurt Sauce

   In a mixing bowl, combine the Greek yogurt, lime juice, minced garlic, and a pinch of salt. Whisk vigorously until the sauce is smooth and slightly thickened.

   Time: PT3M

7. Assemble the Dish

   In a large serving bowl, place the cooked pasta. Drizzle the yogurt sauce over the pasta and toss to coat. Add the seasoned ground‑beef mixture on top, then drizzle the warm paprika butter sauce. Garnish with the remaining scallions.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

70g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Pasta (penne or fusilli): spaghetti broken into pieces, any short pasta
• Instead of Ground Beef: ground lamb, ground turkey, ground chicken
• Instead of Onion: shallot, leek
• Instead of Bell Pepper: red pepper flakes, poblano
• Instead of Scallions (Green Onions): chives, fresh parsley
• Instead of Unsalted Butter: olive oil, ghee
• Instead of Paprika: smoked paprika, anaheim chili powder
• Instead of Black Pepper: white pepper
• Instead of Cumin: ground coriander
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Sharma Spice Blend: Turkish baharat, sumac + oregano
• Instead of Plain Greek Yogurt: labneh, plain regular yogurt
• Instead of Lime Juice: lemon juice
• Instead of Garlic Clove: 1/2 tsp garlic powder
• Instead of Olive Oil: vegetable oil, canola oil

Equipment Needed

• Large Pot
• Cast Iron Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Measuring Spoons
• Colander

Critical Steps — Do Not Skip

• Sauté vegetables only until just softened (about 5‑7 minutes).
• Cook ground beef until fully browned before adding spices.
• Do not over‑heat paprika butter; remove from heat as soon as paprika is incorporated.
• Whisk yogurt sauce until completely smooth to avoid curdling.

Chef Tips from the Video

• Use sweet Hungarian paprika for a bright color and mild flavor; smoked paprika adds a deeper taste.
• A squeeze of extra lime over the finished dish brightens the yogurt sauce.
• Garnish with fresh mint or parsley for an authentic Turkish finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently and add a splash of water if sauce thickens.

Freezer: Not recommended because the yogurt sauce can separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Chop all vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Prepare the yogurt sauce ahead of time and keep it chilled; give it a quick whisk before serving.
• The paprika butter can be made earlier and gently reheated over low heat.

Frequently Asked Questions