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This Turkish pasta is my take on the viral TikTok recipe by creator Anna Paul. I layer warm pasta with a spiced ground beef tomato sauce, cool garlicky yogurt, and a sizzling sweet paprika-chili butter drizzle for that creamy, spicy, savory combo!
What is Turkish Pasta?
This dish took off on TikTok after creator Anna Paul posted a viral video of her mom making Turkish "pasta". It is a simplified take on Turkish mantı, which are small dumplings filled with spiced meat and served with garlicky yogurt and a spiced butter or oil. Turkish pasta is often called "yalancı mantı," meaning "fake" or "cheat" mantı, because authentic mantı are labor-intensive compared with using pasta as a shortcut.
Instead of making the filled dumplings, this recipe takes all of the same bold flavors of Manti and turns it into something you can make for dinner any night of the week. It's one of my favorite pasta recipes!
Layering is the key to this Turkish pasta! The boldly spiced meat sauce and Aleppo pepper butter are balanced by the cool, creamy yogurt. Everything comes together for a weeknight-friendly dinner that delivers the bold, comforting flavors of Turkish cuisine.
Serve this hearty pasta alongside pear salad with walnuts and honey-mustard dressing or persimmon salad during the fall and winter or with grilled peach salad during the summer.
Why You'll Love This Recipe
- Bold flavor in every bite: I have specifically ordered the steps for this recipe to build maximum flavor. Blooming the spices directly in the rendered beef fat before adding the tomato paste wakes them up and creates an incredible aromatic base.
- Weeknight friendly: Even though there are a few components to this dish, you can make it in about 40 minutes. Don't let anyone tell you that you can't make a delicious dinner on a busy weeknight!
- Approachable ingredients: This recipe uses ingredients you can find in almost any grocery store and that you may already have in your pantry. Even Aleppo pepper is available at most mainstream supermarkets these days.
- Easily gluten free: Since the pasta sauce and toppings are already gluten free, just use your favorite gluten-free pasta if needed.
Ingredients and Substitutions
- Plain yogurt: Full-fat preferred. Regular yogurt or Greek yogurt will both work. Use your favorite plain dairy-free yogurt if you need this recipe to be dairy-free.
- Pasta: I like to use lumache pasta (aka shellbows). Any short pasta, such as fusilli, orrechiette, farfalle, etc, will work, too.
- Ground beef: Use ground lamb for a more authentic and richer flavor or swap in ground turkey for a leaner version.
- Garlic: This is used in the yogurt sauce and the meat sauce.
- Sweet onion: I prefer using grated onion to diced onion in this recipe. Grating the onion allows the it to completely melt into the sauce, giving it a wonderfully smooth consistency that tenderizes the meat. Yellow onion or regular white onion will also work.
- Ground cumin: Adds amazing, authentic flavor!
- Sweet paprika: Used in the meat sauce and the chili butter.
- Aleppo pepper: Sometimes labeled as "Aleppo pepper flakes." Aleppo pepper has a fruity, slightly smoky flavor and moderate spice level. It is very popular in Middle Eastern cooking and can be found in many mainstream supermarkets with the other spices. This is used in the meat sauce and chili butter. You can also use it in my pan-seared salmon with olives.
- Tomato paste: If you can, use Turkish red pepper paste (biber salçası) for a more authentic flavor.
- Butter: Use your preferred dairy-free butter for a dairy-free version.
- Cherry tomatoes: For garnish.
- Fresh parsley: For garnish. Fresh mint would also complement the flavors of the pasta nicely.
- You will also need salt and black pepper for use throughout the recipe.
How to Make Turkish Pasta (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Make the yogurt sauce: Mix together the yogurt, garlic, and salt. Place in the refrigerator until ready to serve.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining.
- Brown the beef: Add the beef to a cold skillet, then place over medium-high heat. Cook through but do not drain the fat.
- Add the onion: Add the onion to the beef and cook for 4-5 minutes.
- Add the garlic: Add the garlic to the pan and cook for 1 more minute.
- Bloom the spices: Add the cumin, paprika, Aleppo pepper, salt, and black pepper. Cook, stirring constantly, for 30 seconds.
- Add the tomato paste: Stir in the tomato paste and cook for 1-2 minutes.
- Finish the sauce: Pour in the reserved pasta water and let the sauce simmer for 10-15 minutes. Taste and adjust seasoning as needed.
- Make the chili butter: Melt butter in a separate skillet. Add the paprika and Aleppo pepper and cook for 30 seconds, until fragrant. Pour into a bowl for serving.
- Assemble the Turkish pasta: Place cooked pasta on a plate. Top first with the garlic yogurt, then spoon over some of the meat sauce. Finish with a drizzle of the chili butter. Garnish with cherry tomatoes and fresh herbs.
Storage and Reheating
- Fridge: You can store leftover Turkish pasta in the refrigerator for up to 3 days. I recommend storing the components in separate airtight containers and assembling the pasta only when you're ready to eat. If you already mixed the components, you can store the leftovers in an airtight container in the fridge for the same amount of time.
- Reheating: I recommend reheating the meat sauce in the microwave or in a saucepan over medium heat. Already assembled pasta can be reheated in the microwave in 30-second intervals.
Frequently Asked Questions
I keep the yogurt cold and place it under the hot pasta/sauce or dollop it on top right before serving, without simmering.
It is for me. It provides that authentic creamy dollop without watering down; low-fat thins out fast. Strain non-fat Greek if that's your only option, or try labneh for extra tang.
Aleppo pepper, also called pul biber, is gentle and fruity and typically milder than standard red pepper flakes. If you are heat-averse, halve it; if you want more kick, add a pinch of red pepper flakes to the chili butter.
Yes: use olive oil instead of butter and a rich, unsweetened plant-based yogurt. Taste and balance with a squeeze of lemon and extra salt to mimic dairy's richness.
Absolutely, swap ground beef for lentils or Beyond Meat crumbles and brown them the same way. You can add extra cumin for heartiness and bold flavor.
Too thick: add hot pasta water a splash at a time until glossy and spoonable. Too thin: simmer uncovered a few minutes to reduce; the tomato paste will tighten it.
Absolutely. Brown the meat in batches to avoid steaming, then combine for the spice/tomato paste step. Cook pasta in two pots or consecutively so water stays at a rolling boil.
More Middle Eastern Recipes
Turkish Pasta
Equipment
- Large pot
- Large skillet
- Small saucepan
- Box grater
Ingredients
For the Garlic Yogurt Sauce:
- 2 cups plain yogurt full-fat preferred
- 2 cloves garlic minced
- ½ teaspoon salt
For the Meat Sauce:
- 1 pound lumache pasta shellbows (see notes)
- 1¼ pounds ground beef
- 1 cup sweet onion grated
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoon sweet paprika
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tomato paste see notes
- 1 cup reserved pasta water
For the Chili Butter:
- 4 tablespoons butter
- 1 teaspoon sweet paprika
- ½ teaspoon Aleppo pepper flakes
Garnish:
- 1 pint fresh cherry tomatoes halved or quartered
- Fresh parsley chopped
Instructions
Make the Yogurt Sauce
- In a small bowl, mix the yogurt, garlic, and salt. Set aside in the fridge.
Make the Meat Sauce
- Fill a large pot with water for the pasta. Salt it generously, and bring it to a boil.
- Once boiling, add the pasta to the boiling water and cook according to package directions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, place the ground beef in a large, cold skillet. Turn the heat to medium-high and cook, breaking the meat apart, until it is browned and the fat has rendered. Do not drain.
- Reduce the heat to medium, add the grated onion, and cook for 4-5 minutes until very soft.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the cumin, sweet paprika, Aleppo pepper, salt and black pepper to the skillet. Stir constantly for 30 seconds.
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the reserved pasta water, bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes. Taste and adjust the seasoning.
Make the Chili Butter and Assemble
- In a small saucepan, melt the butter over low heat. Stir in the paprika and Aleppo pepper and let it sizzle for 30 seconds until fragrant, being careful not to burn it.
- Divide the pasta among four plates or bowls. Top each serving with a large dollop of the garlic yogurt, followed by a scoop of the meat sauce. Scatter the fresh cherry tomatoes and chopped parsley over the top. Finish by drizzling the sizzling spiced butter over everything and serve immediately.
Notes
- Grating the onion allows it to fully melt into the sauce, giving the sauce a wonderfully smooth consistency that tenderizes the meat.
- Reserve your pasta water: The starchy water is perfect for thinning the yogurt sauce if it's too thick, or for adding to the meat sauce.
- Don't Burn the Butter: Melt chili butter low and slow, sizzling for just 30 seconds. Overheating will turn it bitter.
- Chill Yogurt First: Full-fat yogurt straight from the fridge holds its shape for dolloping; room-temp versions thin out and mix in too much, diluting the creamy contrast.
- The layering is key: Serving the components in layers creates a wonderful contrast of hot pasta and meat, yogurt, and fresh toppings. Don't mix it all together beforehand!
Substitutions:
- Any short pasta shape like penne, fusilli, or orecchiette works well in place of shellbows.
- For a more authentic flavor, use Turkish red pepper paste (biber salçası) instead of tomato paste. It adds a deep, savory, slightly smoky flavor characteristic of Turkish cooking.
- Ground lamb can be used in place of ground beef for a more traditional, richer flavor. Ground turkey also works.
- If you don't have a sweet onion, use a regular yellow onion.
Storage & reheating:
- Store leftovers refrigerated in airtight containers for up to 3 days. It is best to store the components in separate containers, but they will keep for the same amount of time if already mixed together.
- Reheating tips: Reheat leftover meat sauce in a pan over medium-low heat or in the microwave. Assemble the dish with fresh pasta and cold yogurt sauce. If reheating a fully assembled portion, do so in 30-second intervals.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Made the Tuscan chicken with spinach, so so good. Definitely recommend. I’ve made quite a few of Julia’s recipes and each one was excellent. Thank you so much. Next one is Pavlova.