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