Name: Turkish Pasta with Meat and Garlic Yogurt 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 (to season 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 unsweetened plain Greek yogurt (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 to taste; Aleppo Pepper or Urfa Chili pepper can be used); ½ teaspoon kosher salt; ½ cup cherry tomatoes, halved; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

There’s something incredibly comforting about a dish that combines hearty meat, perfectly cooked pasta, and a tangy, garlicky yogurt sauce. This Turkish Pasta with Meat and Garlic Yogurt Recipe is exactly that—a flavorful, satisfying meal that feels like a warm hug on a plate, and it's surprisingly simple to make.

A white bowl filled with three clear layers: the bottom layer is light yellow bowtie pasta spread evenly, the middle layer is thick white sauce dolloped over the pasta, and the top layer is dark brown cooked ground meat mixed with spices and some small onion pieces, topped with halved bright red cherry tomatoes sprinkled with dried herbs. A fork is resting inside the bowl on the right side. The bowl is placed on a white marbled surface with a small beige bowl of ground spice and a gray bowl of white sauce nearby, along with another similar bowl of the same dish partially visible in the background. 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 Garlic Yogurt Recipe
Top Tip
How to Serve Turkish Pasta with Meat and Garlic Yogurt Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkish Pasta with Meat and Garlic Yogurt Recipe

Why You'll Love This Recipe

Every time I whip up this Turkish Pasta with Meat and Garlic Yogurt Recipe, it feels like sharing a little bit of my kitchen’s soul. The combination is just so delicious, and honestly, it’s become a go-to when I want a quick but impressive dinner.

Simplicity Meets Flavor: The recipe uses straightforward pantry staples yet builds layers of rich and balanced taste.
Unique Yogurt Twist: The garlic yogurt sauce adds a refreshing tang that lifts the whole dish beautifully.
Customizable Comfort Food: You can easily tailor it to your spice preference or switch up pasta shapes as you like.
Great for Weeknights: It comes together quickly without sacrificing that homemade, heartfelt vibe.

Ingredients & Why They Work

Each ingredient in this Turkish Pasta with Meat and Garlic Yogurt Recipe plays an essential role in balancing flavors and textures. Plus, many are easy to find—though I always look for good quality Greek yogurt, which makes a noticeable difference.

Flat lay of farfalle pasta with a few grains of kosher salt scattered beside it, one pound of fresh ground beef formed into a neat mound, a medium-sized whole onion with shiny golden-brown skin, a small white ceramic bowl filled with vibrant red tomato paste, a small white bowl holding bright orange sweet paprika powder, a small white bowl with light brown ground cumin, a small white bowl of fine ground black pepper, two whole brown garlic cloves, a small white bowl of creamy plain Greek yogurt, a small white bowl containing fresh pale yellow lemon juice, four whole brown eggs with smooth clean shells, a small white bowl with unsalted yellow butter cubes, a small white bowl holding fiery red pepper flakes, a handful of glossy red cherry tomatoes cut in half neatly arranged, a small white bowl with dried mint leaves, a small white bowl containing deep maroon sumac powder—all ingredients fresh and natural, arranged symmetrically 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: I prefer farfalle, but any short pasta holds the sauce well—just make sure it’s al dente for the best bite.
Ground Beef: I use 93% lean for a good balance between flavor and fat content, which naturally keeps the meat juicy.
Onion: Adds sweetness and depth—finely chopped so it melds perfectly with the beef.
Red Pepper Paste (or Tomato Paste): Brings a rich, slightly smoky undertone; go for red pepper paste for authenticity.
Spices (Onion Powder, Cumin, Sweet Paprika): They combine to create that warm, savory profile that’s quintessentially Turkish.
Greek Yogurt: Full-fat or skim works—the creamy yogurt is essential for the garlicky sauce's cool contrast.
Garlic: Freshly minced, to pack a punch and blend smoothly into the yogurt sauce.
Lemon Juice: Just a splash brightens and balances the richness.
Butter: Enriched with paprika and red pepper flakes for a luscious finishing drizzle that ties it all together.
Optional Garnishes: Cherry tomatoes and mint or parsley add freshness and a pop of color, plus sumac introduces a zesty hint if you have it on hand.

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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

One of the things I adore about this Turkish Pasta with Meat and Garlic Yogurt Recipe is how easy it is to adapt. Over time, I’ve tweaked it here and there depending on what I have in the fridge or how much time I can spend on dinner.

Variation: Sometimes, I swap ground beef for ground lamb for a deeper, gamier flavor—my guests rave about that twist!
Spicy Kick: If you want more heat, I add extra red pepper flakes to the butter sauce—a personal favorite to kick it up a notch.
Vegetarian Version: I’ve also made it with sautéed mushrooms and lentils to replace the meat, and it’s surprisingly satisfying.

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

The image shows a close-up of a fork holding a bite of pasta layers. The bottom layer is light yellow farfalle pasta with a smooth texture, followed by a layer of cooked ground meat with a crumbly texture and rich brown color, then a few bright red cherry tomato halves that are glossy and smooth, topped with melted yellow cheese and scattered fresh green parsley leaves for a fresh touch. The background has a white bowl filled with the same layered pasta, meat, tomato, cheese, and parsley on a white marbled surface. The focus on the fork shows the details clearly while the bowl behind is softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Cook the Pasta

First, bring a large pot of salted water to a rolling boil—don’t be shy with the salt; your pasta water should taste like the sea. I usually cook farfalle for about 9 to 10 minutes until al dente, but double-check your pasta’s package instructions. Before draining, scoop out about half a cup of the pasta water—that starchy liquid can be a lifesaver if your sauce needs loosening up later.

Step 2: Build the Meat Sauce

While the pasta cooks, heat up a large skillet over medium heat. Add your ground beef and break it apart with a wooden spoon as it cooks. It takes about 4-5 minutes until the beef is no longer pink and starts releasing its natural oils—no added fat needed here! Then toss in the chopped onions, red pepper paste, onion powder, cumin, paprika, salt, and pepper. Keep stirring and cook until the onions soften and the meat is fully cooked, about another 5-6 minutes. If at any point the pan looks dry, stir in a splash of that reserved pasta water to keep everything moist and flavorful.

Step 3: Whip Up the Garlic Yogurt Sauce

In a small bowl, mix together Greek yogurt, freshly minced garlic, lemon juice, and salt. Give it a taste, adjusting the salt or lemon if you want—this sauce has to be bright and garlicky to contrast perfectly with the rich beef.

Step 4: Make the Spicy Butter Sauce

In a small saucepan over medium heat, melt the butter. Once melted, stir in sweet paprika, red pepper flakes, and salt. Let it bubble gently for a minute or two so the spices infuse the butter, then remove from heat. This sauce is the magic finishing touch and adds that gorgeous rich fragrance and a little heat.

Step 5: Assemble Your Turkish Pasta

Place warm pasta into bowls, dollop a few spoonfuls of the garlicky yogurt sauce on top, followed by a generous helping of the meaty sauce. Drizzle over the hot spiced butter. Don’t be shy here—this step is all about layering flavors and textures. Garnish with cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac if you have it. Serve immediately and enjoy that beautiful mix of creamy, spicy, and fresh all in one bite.

Top Tip

From my experiments with this Turkish Pasta with Meat and Garlic Yogurt Recipe, I’ve learned that timing and seasoning are everything. Here are a few tips that make my nights less stressful and flavor shine bright.

Keep the Meat Juicy: Don’t rush browning the beef—let it caramelize slowly for more flavor, and trust that it will release enough oil if you stir often.
Save Pasta Water: It’s your secret weapon if the sauce thickens too much or if you want to tie the meat sauce and pasta together seamlessly.
Garlic Yogurt Freshness: Add the garlic to yogurt right before serving to keep that sharp, fresh bite instead of dull garlic flavor.
Butter Sauce Last: Make this right before plating so it’s silky and sizzling when drizzled on top, giving that irresistible aroma.

How to Serve Turkish Pasta with Meat and Garlic Yogurt Recipe

Garnishes

I usually toss halved cherry tomatoes right on top—they add a juicy burst and a lovely pop of color. Fresh parsley or dried mint sprinkled over takes it to another level with herby brightness. If you have sumac, don’t skip it—it adds this tangy, slightly lemony finish that’s just wonderful.

Side Dishes

This dish stands strong on its own, but if you want to round it out, a simple cucumber and tomato salad dressed in olive oil and lemon pairs beautifully. I’ve also served it alongside grilled vegetables or a warm loaf of crusty bread to soak up every bit of that buttery sauce.

Creative Ways to Present

For dinner parties, I like to plate the pasta in shallow bowls, topping with neat dollops of garlic yogurt and swirl the meat sauce artistically. Garnished with edible flowers or fresh herbs, it makes an inviting centerpiece. Sometimes, I even serve it in individual mini cast iron pans for that rustic, cozy vibe.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the pasta, meat sauce, butter sauce, and yogurt sauce separately in airtight containers. This keeps each element fresh and prevents the pasta from getting mushy overnight.

Freezing

I’ve frozen the meat sauce successfully before—just cool it completely and store it in freezer-safe containers. The yogurt and butter sauces don’t freeze well, so I always make those fresh when reheating.

Reheating

To reheat, warm the pasta gently in a splash of water or broth to loosen it up, and heat the meat sauce in a pan on the stove until bubbling. Then, reassemble with fresh yogurt and butter sauces—I promise, it tastes almost like new!

Frequently Asked Questions:

Can I use other types of meat in this Turkish Pasta with Meat and Garlic Yogurt Recipe?

Absolutely! While ground beef is traditional and flavorful, ground lamb or even turkey work well. Use what you enjoy or have on hand, but keep in mind lamb will offer a richer flavor and turkey a leaner option.

What if I don’t have red pepper paste?

If you don’t have red pepper paste, tomato paste is a fine substitute. It won’t have quite the same smoky depth but still adds body and some sweetness to the sauce. Consider adding a pinch of smoked paprika to mimic the flavor.

Can I prepare the garlic yogurt sauce ahead of time?

I recommend preparing the garlic yogurt sauce right before serving for the freshest flavor. If you prep it too early, the garlic can become overpowering or change flavor. If saved, keep it tightly covered in the fridge and bring it to room temperature before using.

How spicy is this recipe, and can I adjust it?

This Turkish Pasta with Meat and Garlic Yogurt Recipe has a gentle warmth from the paprika and red pepper flakes but isn’t overwhelmingly spicy. You can easily adjust the heat by adding more or less red pepper flakes to the butter sauce according to your taste—start mild and build up!

Final Thoughts

This Turkish Pasta with Meat and Garlic Yogurt Recipe holds a special place in my recipe collection—not only because it’s delicious but because it brings that cozy, comforting feeling no matter the season. It’s easy enough for weeknights yet impressive enough to share with friends. I hope you enjoy making and sharing it as much as I do—it’s truly a dish that warms both the stomach and the heart.