Turkish pasta. This extra delicious twist on pasta has it all: al-dente pasta, spiced bolognese mixture, garlic yogurt sauce, vibrant veggie toppings, the flavor list is just incredible. Paprika chili drizzle boasts buttery goodness of chili flakes and paprika in melted butter making this dish a favorite for a reason. This effortless meal perfect for dinner parties as well as weeknights is the ultimate deconstructed version of manti.
Why I Love This Pasta Dish
While signature dishes like kebabs, the meze culture, and sweet treats like Turkish delight, defines the flavorful Turkish cuisine, this take on classic adds that authentic taste to a pasta based dish. Basically, it’s a deconstructed manti, the authentic hand rolled Turkish dumplings filled with spiced ground lamb or beef. And this recipe involves deconstructing the dumplings and adding the filling to cooked pasta.
Just as important as the filling is the sauce and paprika butter bringing a really interesting mixture of flavors to the humble pasta. The basic spiced ground meat gets an utterly delicious topping of garlic yogurt sauce, a simple combo of yogurt, lemon juice and garlic. Adding more detail to the flavor profile, the simple process of heating paprika in butter is also totally authentic. More toppings like cherry tomatoes and chopped parsley are guaranteed to give you a delightful surprise. Here are those little details that make this vibrant pasta dish extra delicious.
Key Ingredients In Turkish Pasta
- Pasta - Your favorite, I prefer rigatoni.
- Ground (minced) meat - Lamb or beef, choose latter for leaner option.
- Onion - Finely chopped moisture and sweetness.
- Paprika - The essential spice used in this dish.
- Butter - Melted butter combines with paprika to make the drizzle.
- Yogurt - Use regular yogurt to make the best sauce.
- Cherry tomatoes - Fresh and vibrant addition to the dish.
- Parsley - The essential pasta garnish.
How To Make Turkish Pasta
Cook the meat - All you need to do is break up the lumps in ground (minced) meat and cook it with chopped onions, garlic, tomato paste and paprika. The flavors are simple but totally makes this dish a game changer.
Prep garlic yogurt sauce - The base of the sauce is humble yogurt. Mix it with a little garlic and freshly squeezed lemon juice to bring the deliciousness.
Make paprika butter - Simply melt butter and fry a little paprika to make gorgeous red butter. You can also add some red chili flakes to spice up the dish.
Assemble - Start with a base of cooked rigatoni or any pasta of your choice. Top with garlic sauce, cooked meat and chili drizzle. Cherry tomatoes for fresh burst of color and lots of chopped parsley for the quintessential garnish.
Ingredients
Cook pasta:
- ▢ 300 g pasta (I used rigatoni)
Cook meat:
- ▢ 1 tablespoon oil
- ▢ ½ cup chopped onion
- ▢ 1 garlic chopped
- ▢ 500 g ground minced meat, lamb or beef
- ▢ 2 tablespoons tomato paste
- ▢ 1 teaspoon paprika
- ▢ Salt and pepper to taste
Garlic yogurt sauce:
- ▢ 1 cup yogurt
- ▢ ½ teaspoon minced garlic
- ▢ Juice from half of lemon
- ▢ Salt to taste
Paprika butter:
- ▢ 100 g butter melted
- ▢ 1 teaspoon paprika
- ▢ ½ teaspoon red pepper (chili flakes) (optional)
Garnish:
- ▢ 7 cherry tomatoes, quartered
- ▢ Chopped parsley
Instructions
Cook pasta:
- Bring a pot of salted water to boil. Add pasta. Cook for about 8-10 minutes or until al dente. Drain.
Cook meat:
- Heat oil in a large pan over medium-high heat.
- Add onions and garlic. Saute, stirring occasionally, for about 2 minutes or until the onions are soft.
- Add ground (minced) meat. Break the lumps and cook, stirring occasionally, for about 8-10 minutes or until browned and cooked.
- Add tomato paste and paprika. Stir to combine. Season with salt and pepper. Saute, stirring, for about 2 minutes. Remove from heat.
Make garlic yogurt sauce:
- Place yogurt, garlic and lemon juice in a bowl. Season with salt and pepper.
- Whisk until smooth.
Make paprika butter:
- Melt butter in a pan over low heat.
- When hot, add paprika and red chili flakes, if using.
- Stir to combine. Remove from heat.
Assemble pasta:
- Divide pasta among four serving bowls.
- Top with garlic yogurt sauce and cooked meat.
- Drizzle with paprika butter.
- Garnish with cherry tomatoes and chopped parsley.
Video
Notes
- Yogurt - Use only regular yogurt in this recipe, no Greek yogurt.
- Meat - Do not overcook meat.
Nutrition
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Ingredients
Cook pasta:
- ▢ 300 g pasta (I used rigatoni)
Cook meat:
- ▢ 1 tablespoon oil
- ▢ ½ cup chopped onion
- ▢ 1 garlic chopped
- ▢ 500 g ground minced meat, lamb or beef
- ▢ 2 tablespoons tomato paste
- ▢ 1 teaspoon paprika
- ▢ Salt and pepper to taste
Garlic yogurt sauce:
- ▢ 1 cup yogurt
- ▢ ½ teaspoon minced garlic
- ▢ Juice from half of lemon
- ▢ Salt to taste
Paprika butter:
- ▢ 100 g butter melted
- ▢ 1 teaspoon paprika
- ▢ ½ teaspoon red pepper (chili flakes) (optional)
Garnish:
- ▢ 7 cherry tomatoes, quartered
- ▢ Chopped parsley
Instructions
Cook pasta:
- Bring a pot of salted water to boil. Add pasta. Cook for about 8-10 minutes or until al dente. Drain.
Cook meat:
- Heat oil in a large pan over medium-high heat.
- Add onions and garlic. Saute, stirring occasionally, for about 2 minutes or until the onions are soft.
- Add ground (minced) meat. Break the lumps and cook, stirring occasionally, for about 8-10 minutes or until browned and cooked.
- Add tomato paste and paprika. Stir to combine. Season with salt and pepper. Saute, stirring, for about 2 minutes. Remove from heat.
Make garlic yogurt sauce:
- Place yogurt, garlic and lemon juice in a bowl. Season with salt and pepper.
- Whisk until smooth.
Make paprika butter:
- Melt butter in a pan over low heat.
- When hot, add paprika and red chili flakes, if using.
- Stir to combine. Remove from heat.
Assemble pasta:
- Divide pasta among four serving bowls.
- Top with garlic yogurt sauce and cooked meat.
- Drizzle with paprika butter.
- Garnish with cherry tomatoes and chopped parsley.
Video
Notes
- Yogurt - Use only regular yogurt in this recipe, no Greek yogurt.
- Meat - Do not overcook meat.
