Turkish Pasta Recipe

Turkish Pasta browns ground beef with onions and spices, tosses with pasta in pan juices, finishes cold garlicky yogurt dollops. Turkish main layers heat tang comfort in 30 minutes, serving 4 hearty. Bold flavors simple execution.

Turkish Pasta Recipe

Spiced beef onions over pasta with yogurt. Hearty Turkish main, savory creamy.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Dish

Cuisine: Turkish

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Beef and Onions

• 1 lb ground beef
• 2 large yellow onions diced
• 2 tbsp olive oil

For the Pasta and Yogurt

• 12 oz pasta shells
• 1 cup plain Greek yogurt
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley chopped

Equipment

• Large skillet
• Colander
• Measuring cups & spoons
• Wooden spoon

Method

 

1. Boil large pot salted water. Add pasta shells, cook 8 minutes al dente. Reserve 1 cup pasta water with measuring cup. Drain colander.
2. Heat olive oil in large skillet over medium using measuring spoon. Add diced onions, cook 5 minutes soft golden with wooden spoon. Add ground beef, break crumble, cook 8 minutes browned no pink.
3. Stir garlic, cumin, paprika, salt, pepper from measuring spoons into beef. Cook 2 minutes fragrant. Add reserved pasta water, simmer 12 minutes thick sauce.
4. Add drained pasta to skillet with tongs. Toss wooden spoon 2 minutes till noodles coated glossy.
5. Stir yogurt and minced garlic in bowl till smooth creamy.
6. Plate pasta mounds. Dollop yogurt generous with spoon. Sprinkle parsley. Hit table hot.

Notes

• Greek yogurt thickens best; thin regular drains whey first.
• Pasta shells catch sauce ridges perfect.
• Leftovers fridge 2 days, yogurt separate, reheat pasta splash water.