This Turkish pasta combines warm spiced ground beef and crispy paprika butter with a cool, tangy garlicky yogurt sauce for a striking warm-cold contrast. The creamy yogurt balances the savory meat and aromatic spices in a single satisfying bowl.
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In a small bowl, combine the plain yogurt, grated garlic, and a pinch of salt. Whisk until smooth and set aside.
In a large skillet over medium-high heat, add the ground beef and break it apart with a spoon. Cook until well-browned.
Add the paprika, garlic powder, salt, and black pepper to the browned meat and stir to combine.
Add the diced onion and continue to cook until the onion is soft and translucent, about 3-5 minutes.
While the meat cooks, prepare the paprika butter. In a small saucepan, melt the butter over medium heat. Add the paprika and stir, heating until the butter begins to shimmer. Remove from heat.
Cook the pasta according to package directions. Drain well.
To assemble, add a serving of cooked pasta to a bowl. Top with a generous dollop of the garlicky yogurt sauce, followed by the ground beef mixture.
Garnish with halved cherry tomatoes and freshly chopped parsley.
Drizzle the warm paprika butter over the top and serve immediately.
Store leftovers in an airtight container for up to 3 days; reheat pasta and meat gently, then top with fresh yogurt sauce when serving.
Yes, mix the yogurt and garlic up to 4 hours ahead and refrigerate. Stir before serving.
Short, sturdy shapes like penne or rigatoni hold the sauce and meat mixture better than delicate pasta.
Greek yogurt is thicker and tangier; use it but thin slightly with water or pasta water to reach sauce consistency.
Chill the yogurt sauce before serving and add it just before eating, or spoon it onto cooled pasta so the contrast stays pronounced.
Only if you use gluten-free pasta; all other ingredients are naturally gluten-free.
