Name: Turkish Pasta with Meat and Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 8 ounces pasta (farfalle or any preferred shape); Kosher salt (for the pasta water); 1 pound ground beef, 93% lean; 1 medium onion, chopped (about 1 cup); 1 tablespoon red pepper paste or tomato paste; 1 teaspoon onion powder; 1 teaspoon ground cumin; 2 teaspoons sweet paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup Greek yogurt, unsweetened plain (full fat or skim); 2 cloves garlic, minced; 1 tablespoon lemon juice; ½ teaspoon kosher salt; 4 tablespoons unsalted butter; 1 teaspoon sweet paprika; ¼ teaspoon red pepper flakes (or more to taste, such as Aleppo Pepper or Urfa Chili pepper); ½ teaspoon kosher salt; ½ cup cherry tomatoes, cut in half; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

There’s something deeply satisfying about the way creamy yogurt and hearty meat meld together in this Turkish Pasta with Meat and Yogurt Sauce Recipe. It’s not just a meal; it’s a comforting experience that brings a touch of Turkish home cooking straight to your table.

A yellow bowl holds a dish with three layers: the bottom layer is pale yellow bowtie pasta spread evenly, the middle layer is white creamy sauce dolloped thickly, and the top layer has cooked brown ground meat mixed with onions and bright red halved cherry tomatoes, sprinkled with green dried herbs. A silver fork rests inside the bowl on the right side. In the background, there is part of another identical yellow bowl with the same dish, and two small round bowls, one with red spice powder and the other with white sauce. All bowls are set on a white marbled surface with a dark blue cloth partially visible on the lower left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkish Pasta with Meat and Yogurt Sauce Recipe
Top Tip
How to Serve Turkish Pasta with Meat and Yogurt Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkish Pasta with Meat and Yogurt Sauce Recipe

Why You'll Love This Recipe

When I first tried this Turkish Pasta with Meat and Yogurt Sauce Recipe, I was instantly hooked by how simple ingredients turn into such a layered, flavorful dish. It’s a little bit different from your usual pasta dinner — and that's exactly why it’s so special.

Flavor Harmony: The pairing of spiced ground beef with cool, garlicky yogurt creates an irresistible balance that feels fresh yet comforting.
Quick & Easy: Despite the complex tastes, this dish comes together in about 30 minutes—perfect for busy weeknights.
Versatility: You can swap the pasta shape or tweak the spice levels, making it a recipe you can tailor exactly to your taste.
Impressive & Cozy: It’s a recipe that feels special enough to impress guests but cozy enough to enjoy on any random Tuesday.

Ingredients & Why They Work

Each ingredient plays a specific role in this Turkish Pasta with Meat and Yogurt Sauce Recipe, blending together to build layers of flavor and texture. Here’s a quick breakdown so you know why these choices work so well.

Flat lay of farfalle pasta uncooked, a whole medium yellow onion, a small pile of raw ground beef, two whole brown garlic bulbs, a whole fresh lemon, a small bowl of plain Greek yogurt, a small white bowl of red pepper paste, a small white bowl of sweet paprika powder, a small white bowl of ground cumin powder, a small white bowl of onion powder, a small white bowl of red pepper flakes, a small white bowl of kosher salt, a small white bowl of ground black pepper, a small white bowl of unsalted butter slabs, halved fresh cherry tomatoes, a small bunch of fresh parsley sprigs, a small white bowl of dried mint leaves, a small white bowl of sumac powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: Farfalle is my favorite because its shape holds onto sauces beautifully, but any pasta you love will do.
Ground Beef: Using lean ground beef (93%) gives you rich flavor without too much fat, which keeps the dish balanced.
Red Pepper Paste: This adds a smoky heat and depth unique to Turkish cuisine; tomato paste works in a pinch but try to find the pepper paste if you can.
Spices (Paprika, Cumin, Onion Powder): They infuse the meat sauce with warmth and a subtle earthiness that’s essential here.
Greek Yogurt: The garlicky yogurt sauce cools the spices and keeps the dish creamy without being heavy.
Butter & Paprika Sauce: This luscious finish is a small dose of richness that ties everything together, with a hint of heat from the pepper flakes.
Garnishes: Cherry tomatoes, dried mint, and sumac add freshness, brightness, and a touch of tang that elevate every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Turkish Pasta with Meat and Yogurt Sauce Recipe is — and you probably will too. Whether you dial up the spice or swap out ingredients, it’s all about making it your own.

Make it vegetarian: I once swapped the beef for spiced lentils and mushrooms, which made the sauce hearty and delicious without meat.
Adjust the heat: If you’re a fan of spicy food, add extra red pepper flakes in the butter sauce; for milder tastes, tone it down or skip completely.
Pasta shape swap: Love penne or rigatoni? They all work great here — just pick a shape that holds sauces well.
Fresh herbs: I sometimes add chopped fresh mint or parsley right into the meat sauce for an herbal punch that’s wonderful in spring.

Step-by-Step: How I Make Turkish Pasta with Meat and Yogurt Sauce Recipe

A close-up of a fork holding a bite of farfalle pasta with layers including light yellow pasta shapes at the bottom, topped with browned ground meat, melted shredded yellow cheese, half of a red cherry tomato, small bits of green parsley, and a light drizzle of white sauce. The background shows more pasta mixed with similar ingredients inside a white bowl, all set on a white marbled surface. The overall colors are warm with reds, yellows, browns, and greens. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the pasta perfectly

Bring a large pot of water to a boil and salt it generously — I like it to taste almost like the ocean, that’s the trick to well-seasoned pasta. Add the pasta and cook until al dente, usually about 9-10 minutes depending on the brand. Don’t forget to save a bit of the pasta water; even if you might not need it, it’s great to have just in case the sauce gets thick or dry.

Step 2: Make the rich meat sauce

Heat a large skillet over medium and add the ground beef straight in, no oil needed because the meat will release its own fat. Break it apart with your spoon and cook until no pink remains, about 4-5 minutes. Stir in chopped onions, red pepper paste, and spices — onion powder, cumin, paprika, salt, pepper. Cook it all together until the onions soften and everything smells amazing, about 5-6 minutes. If it seems dry, splash a little reserved pasta water to keep it moist.

Step 3: Whisk the refreshing yogurt sauce

In a bowl, combine Greek yogurt with minced garlic, lemon juice, and salt. Whisk it until smooth and give it a quick taste — it should be tangy and garlicky. This sauce brightens up the heavier elements perfectly, so don’t skip it!

Step 4: Prepare the buttery spice drizzle

Melt butter gently in a small pan over medium heat. Stir in sweet paprika, red pepper flakes, and salt. Let it bubble and bloom until fragrant — this step unlocks the spice flavors in the best way. Pouring this on top just before serving adds that final wow-factor.

Step 5: Assemble and serve

Divide the cooked pasta into bowls, spoon on the yogurt sauce and savory meat mixture, then drizzle generously with the spiced butter. If you like, scatter cherry tomatoes, a sprinkle of dried mint or fresh parsley, and some sumac for that tart brightness. Serve immediately and enjoy the chorus of flavors!

Top Tip

From my experience cooking Turkish Pasta with Meat and Yogurt Sauce Recipe multiple times, these tips really help you shine in the kitchen and avoid common missteps.

Reserve Pasta Water: Always save some pasta water before draining – it saves the sauce from drying out and helps bind the flavors together.
Let Butter Bubbles Speak: Don’t rush the butter sauce — let the spices bloom in the hot butter until you see it bubbling and smelling fragrant for the deepest flavor.
Stir the Meat Often: Keep stirring the ground beef while it cooks so it browns evenly and releases those flavorful oils.
Fresh Garlic in Yogurt Sauce: Use fresh minced garlic, not garlic powder, for that punchy garlicky kick in your yogurt sauce.

How to Serve Turkish Pasta with Meat and Yogurt Sauce Recipe

Garnishes

I usually keep it simple with a handful of halved cherry tomatoes for a juicy burst, plus a generous sprinkle of dried mint or fresh parsley. When I have it, sumac adds a lovely tangy note that brightens every bite beautifully.

Side Dishes

A crisp green salad tossed in lemon vinaigrette or some roasted vegetables complement this dish perfectly – they add freshness and a bit of crunch to balance the creamy meat and yogurt layers.

Creative Ways to Present

For special occasions, I like to plate this dish in shallow bowls so the colorful garnishes and layers show off nicely. Sometimes I add toasted pine nuts on top for an extra texture contrast. It always gets compliments and makes people curious about Turkish flavors!

Make Ahead and Storage

Storing Leftovers

I recommend storing the pasta, meat sauce, yogurt sauce, and butter sauce separately in airtight containers. This keeps flavors fresh and prevents sogginess. Leftovers usually last well for up to 2 days in my fridge.

Freezing

While I haven’t frozen the assembled dish itself, freezing the meat sauce on its own works great. Just thaw in the fridge overnight and reheat gently — then toss with freshly cooked pasta and yogurt sauce for best texture.

Reheating

When ready to reheat, warm the meat and butter sauces over low heat on the stove, and give the pasta a quick toss in boiling water to refresh. Then assemble as normal with the cold yogurt sauce on top to keep that lovely cool creaminess intact.

Frequently Asked Questions:

Can I use a different type of meat in this Turkish Pasta with Meat and Yogurt Sauce Recipe?

Absolutely! Ground lamb or turkey would work well and bring their own unique flavors. Just adjust cooking times to ensure it's fully cooked and tasty.

Do I have to use red pepper paste, or can I substitute it?

Red pepper paste adds a distinct smoky and spicy flavor that’s signature in this dish. If you can't find it, tomato paste is a fine substitute, but the taste will be milder and less complex.

Why is the yogurt sauce served cold with warm pasta and meat?

Serving the cool yogurt sauce with the warm pasta and meat balances the rich spices and brings a refreshing tanginess that prevents the dish from feeling too heavy. It’s a beautiful temperature and flavor contrast.

Can I make this Turkish Pasta with Meat and Yogurt Sauce Recipe vegan?

Yes! You can swap ground beef for cooked lentils or plant-based crumbles and use a dairy-free yogurt alternative. Adjust spices as needed and create a tasty vegan butter sauce with olive oil and smoked paprika instead of butter.

Final Thoughts

Honestly, this Turkish Pasta with Meat and Yogurt Sauce Recipe has become one of my go-tos whenever I want something that’s filling, comforting, and full of personality. It’s a beautiful way to enjoy familiar ingredients with a twist that celebrates Turkish flavors. I promise once you try it, it’ll find its way into your regular rotation — and I can’t wait to hear how you make it your own!