Viral Turkish Pasta Dish

Ingredients

• 400 g Short Pasta (penne, fusilli or any short pasta)
• 300 g Ground Beef (80% lean, fresh)
• 2 tbsp Tomato Paste (canned, no added sugar)
• 1 tsp Ground Cumin (toasted for extra aroma)
• 2 tsp Paprika (sweet paprika, divided)
• 2 tbsp Unsalted Butter (cut into cubes)
• 200 g Plain Greek Yogurt (full‑fat for richness)
• 2 cloves Garlic (minced)
• 2 tbsp Lemon Juice (freshly squeezed from about half a lemon)
• 2 tbsp Fresh Cilantro (chopped; can use parsley instead)
• 1 medium Tomato (diced)
• 1 tbsp Olive Oil (for browning the beef)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Fresh Ingredients

   Mince the garlic, juice the lemon, chop the cilantro (or parsley) and dice the tomato. Set aside in separate small bowls.

   Time: PT5M

2. Cook Pasta

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

   Time: PT10M

   Temperature: boiling

3. Brown Ground Beef

   Heat the skillet over medium‑high heat, add olive oil, then the ground beef. Break it up with a wooden spoon and cook until browned, about 5 minutes. Sprinkle in cumin, 1 tsp paprika, salt and pepper; stir for 30 seconds. Add tomato paste and cook another 2 minutes until the paste darkens slightly.

   Time: PT7M

   Temperature: medium‑high

4. Make Yogurt‑Garlic‑Lemon Sauce

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

   Time: PT2M

5. Prepare Butter Paprika Sauce

   Melt the butter in a small saucepan over low heat. Add the remaining 1 tsp paprika and stir for about 1 minute until fragrant, being careful not to let the butter brown.

   Time: PT2M

   Temperature: low

6. Combine All Components

   Return the cooked pasta to the skillet with the beef mixture (or use a large mixing bowl). Add the yogurt sauce and butter‑paprika sauce, tossing gently to coat everything evenly. Fold in the chopped cilantro and diced tomato just before serving.

   Time: PT5M

   Temperature: medium

7. Plate and Serve

   Serve the Turkish pasta hot, garnished with an extra drizzle of butter‑paprika sauce and a sprinkle of fresh herbs if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g