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This Turkish twist on pasta brings together juicy ground beef with a tangy garlic yogurt base and flavorful paprika butter. The different taste layers work together to create an amazing dinner that looks fancy but takes hardly any work. You can have this flavor-packed meal on the table in just 30 minutes, and it'll taste like you spent all day cooking it.
I first made this pasta after it kept showing up in my social feeds and couldn't believe how the yogurt created such a creamy texture against the spiced meat. My kids asked for it three weeks in a row!
Key Ingredients
- Ground beef: Makes up the meaty base; go for 80/20 for the best taste balance.
- Yellow onion: Gives a sweet undertone when browned with the meat.
- Spice blend: Paprika, onion powder, garlic powder, curry powder, salt, black pepper, grind your spices fresh for stronger flavor.
- Pasta: Try penne or rigatoni, their shape helps grab both the sauce and meat.
- Greek yogurt: Makes everything creamy with a nice tang; don't skimp on fat content here.
- Fresh garlic: Gives the yogurt a wonderful kick.
- Unsalted butter: Creates the foundation for your paprika drizzle.
- Sweet paprika: Brings a smoky touch and beautiful color.
- Cherry tomatoes: Adds freshness and bright color.
- Fresh herbs: Dill and parsley add the finishing touch.
Cooking Steps
- Getting started
- Fill a big pot with water, add plenty of salt, and bring it to a boil for your pasta. At the same time, warm some olive oil in a wide pan over medium high heat.
- Cooking the beef
- Toss your ground beef into the hot pan, breaking it up as you go. Let it sit for 2-3 minutes until it gets some nice brown spots, then mix it around and cook until you don't see any pink.
- Adding flavors
- Put your chopped onion in with the beef and cook until soft. Mix in your spices (1 teaspoon paprika, ½ teaspoon each of garlic powder, onion powder, curry powder, plus salt and pepper). Add a splash of water if things look dry.
- Cooking pasta
- Boil your pasta until it's just tender. Save ½ cup of the starchy water before you drain it.
- Making the sauce
- In a separate bowl, mix 1½ cups Greek yogurt with 3 chopped garlic cloves and ½ teaspoon salt. Stir until it's all smooth.
- Final touch
- Melt 4 tablespoons butter in a small pot over medium low heat. Take it off the heat and stir in 1 tablespoon paprika.
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I now use the paprika butter trick in lots of other dishes. My kid says it makes plain roasted veggies taste amazing, and I've started making extra just to pour over fresh bread.
Beautiful Plating
Get a wide, shallow bowl and spread a thick layer of the garlic yogurt on the bottom. Put the hot pasta right on top of the yogurt, then scatter the seasoned beef over everything. Top it off with sliced cherry tomatoes and freshly chopped herbs. Lastly, drizzle that gorgeous paprika butter all over, letting it run down the sides.
Ways To Change It Up
- Meat Options: Try ground lamb for a more traditional Turkish flavor or ground turkey if you want something lighter.
- Flavor Tweaks: Throw in some red pepper flakes for heat or a bit of cinnamon for warmth.
- No Dairy Version: Swap in coconut yogurt instead of Greek yogurt for a different twist.
Storing What's Left
- Keeping it
- Put leftover beef in a sealed container in the fridge for up to three days. The yogurt mix will stay good for two days.
- Warming up
- Heat the beef in a pan with a little water or broth. Heat pasta on its own in the microwave or by dipping it in hot water.
Chef's Tricks
- Always cook your dry spices in the beef fat for a minute to wake up their flavors.
- Take your yogurt out of the fridge early so it's not too cold when you serve.
- Keep that pasta water handy to fix your sauce if it gets too thick.
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This Turkish-inspired pasta has become the star dish when I have friends over. The way the cool, garlicky yogurt meets the warm, spiced beef creates a taste combo that feels way fancier than how easy it is to throw together.
Frequently Asked Questions
- → Can I use different meat for this pasta?
- Of course! Instead of beef, you could try ground turkey, chicken, or lamb. If choosing leaner meats like turkey or chicken, add a bit of olive oil to the pan to keep them juicy.
- → What's the best pasta for this dish?
- Any shape works! The suggestion is shellbows, but penne, rigatoni, or even spaghetti are great options. Just pick something that holds the sauce well.
- → Can I make the yogurt sauce without dairy?
- Sure thing! Replace Greek yogurt with unsweetened plant-based options like coconut or cashew yogurt. The flavor and texture might vary slightly, but it'll still taste great!
- → Is this pasta spicy?
- Nope, not spicy! It uses mild curry powder and sweet paprika for flavor without any kick. Add a dash of red chili flakes if you like it hot!
- → Can I prepare this ahead of time?
- Yeah! You can cook the meat, sauce, and butter ahead of time and keep them in the fridge for 1-2 days. When it's time to eat, cook fresh pasta and warm everything back up before serving.
- → Is there a vegetarian way to make this?
- Absolutely! Swap the beef for a plant-based alternative, sautéed mushrooms, or seasoned tofu. Everything else stays the same for an awesome meat-free meal.