Name: Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 8 ounces pasta, I use farfalle but any shape would work; Kosher salt; 1 lbs ground beef, 93%; 1 medium size 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 so comforting about a dish that combines hearty spices with creamy coolness, and that’s exactly what makes this Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe a standout. It quickly became one of my go-to dinners for busy nights, and I’m excited to share why it just might do the same for you.

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 Spiced Beef and Yogurt Sauce Recipe
Top Tip
How to Serve Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe

Why You'll Love This Recipe

I remember the first time I made this Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe — the burst of flavors and textures had me hooked instantly. It’s really one of those recipes that feels special but comes together without hassle.

Perfect balance of flavors: The warmth and spice of the beef contrast beautifully with the tangy, cooling yogurt sauce.
Simple ingredients: You’ll find most of these right in your pantry, making it great for last-minute meal plans.
Comforting yet fresh: It’s hearty enough to satisfy but still feels light thanks to the fresh garnishes and yogurt.
Versatile and easy: Whether you’re feeding a crowd or cooking for yourself, it scales well and comes together in about 30 minutes.

Ingredients & Why They Work

Every ingredient in this Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe plays a key role. The spices give the beef its deep, layered flavor, while the creamy yogurt sauce adds freshness and balance. Here's why I love each component and what to look for when shopping.

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: I usually go with farfalle, but any pasta shape works—just make sure it’s something that holds onto the sauce well.
Ground beef: I opt for 93% lean to get a good fat content without being greasy—that fat helps develop rich flavor in the pan.
Red pepper paste (or tomato paste): Red pepper paste brings authentic Turkish heat and depth, but tomato paste is a good fallback.
Spices (onion powder, cumin, paprika): These layer warm, smoky, and savory notes—you can’t skip them.
Greek yogurt: A creamy, tangy base for the sauce that’s cooling and contrasts the spice perfectly.
Garlic and lemon juice: These punch up the yogurt sauce with brightness and bite.
Butter, paprika, and red pepper flakes: The finishing butter sauce adds richness with a gentle smoky heat that ties the whole dish together.
Optional garnishes (cherry tomatoes, mint or parsley, sumac): These fresh elements bring color and a pop of freshness that I never skip.

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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

This recipe feels like a canvas for your tastes—you can easily make it your own by tweaking the spice level or swapping herbs. Here’s how I sometimes mix it up and encourage you to do the same!

Variation: I’ve tried using lamb instead of beef for a richer flavor, which was delicious and more traditional in some Turkish households.
Spice level: Feel free to dial up the red pepper flakes or add some fresh chili for extra heat if you like things fiery.
Herb choice: While dried mint is classic, I also love fresh parsley for a brighter finish.
Yogurt swap: For a dairy-free version, thick coconut yogurt works surprisingly well to keep that creamy tang.

Step-by-Step: How I Make Turkish Pasta with Spiced Beef 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 Pasta ‘Al Dente’ Like a Pro

Start by bringing a large pot of water to a boil and generously salting it—it should taste like the sea! Adding pasta to properly salted water is key for flavor. I like to cook farfalle about 9-10 minutes until just tender but still with a bite. Always save a half-cup of the pasta water before draining—just in case you need to loosen up your sauce later.

Step 2: Build the Flavorful Spiced Beef

Once the pasta’s cooking, heat a large skillet over medium. Add the ground beef without oil—trust me, the meat releases enough fat on its own. Use a wooden spoon to break it up and let it brown evenly for about 4-5 minutes. Then, toss in your chopped onion and all those beautiful spices: red pepper paste, onion powder, cumin, paprika, salt, and pepper. Stir it all together and cook for another 5-6 minutes until the onions are soft and the beef is cooked through. If it starts drying out, add a splash of the reserved pasta water to keep it moist.

Step 3: Whisk up the Creamy Garlic Yogurt Sauce

Mix together Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Taste as you go—sometimes I add a pinch more lemon if I want it brighter. This sauce will bring cooling balance to the dish, so don’t be shy with the garlic if you love that punch.

Step 4: Finish with a Spiced Butter Drizzle

In a small saucepan, melt butter gently over medium heat. Stir in paprika, red pepper flakes, and salt. Let it bubble and come alive—the aroma here is unreal, seriously. This sauce is the final flourish that brings everything together.

Step 5: Assemble and Garnish

In bowls, layer pasta, dollops of garlic yogurt sauce, generous spoonfuls of the spiced beef, and a drizzle of that luscious butter sauce. Sprinkle with fresh or dried herbs, halved cherry tomatoes, and a dusting of sumac if you have it. It’s a feast for your eyes and your taste buds.

Top Tip

My cooking journey with this dish taught me that patience and balance are everything—you don’t want to rush the browning of the meat or skimp on seasoning the yogurt sauce. Here are a few tips I picked up:

Salt the pasta water generously: It makes the pasta itself flavorful, no need to over-salt the sauce later.
Don’t skip resting the beef: After cooking, give the meat a minute off the heat to let the flavors settle.
Butter sauce last: Make the butter sauce right before serving so it’s warm and vibrant when drizzled.
Save pasta water: This little hack saved me multiple times when the beef mixture got a bit dry.

How to Serve Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe

Garnishes

I always go for fresh or dried mint and halved cherry tomatoes—they bring a lovely freshness and print the rustic Turkish vibe. Sumac is my secret weapon when I want that subtle tart crunch on top, but parsley is a fine swap if you can’t find sumac.

Side Dishes

This dish stands beautifully on its own, but I love pairing it with a simple cucumber and tomato salad with lemon and olive oil. A side of warm flatbreads works great too, perfect for mopping up the sauce.

Creative Ways to Present

For a special occasion, I like serving this in shallow bowls layered in a pretty spiral—yogurt sauce first, then meat, then pasta on top, finished with the butter sauce drizzled artistically. A sprinkle of pomegranate seeds can add a festive touch and a pop of color.

Make Ahead and Storage

Storing Leftovers

I recommend storing the pasta, meat sauce, and yogurt sauce separately in airtight containers to avoid sogginess. They’ll keep in the fridge for up to 2 days without losing their freshness.

Freezing

The spiced beef freezes well on its own, so I usually freeze the meat sauce if I want to save some for later. Pasta and yogurt sauce don’t freeze as well, so fresh is best for those.

Reheating

When reheating, give the pasta and beef a quick warm-up in a skillet with a splash of water to loosen the sauce. Add the butter sauce fresh or gently reheat it separately. The yogurt sauce should always be added cold at serving to maintain its tangy freshness.

Frequently Asked Questions:

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

Absolutely! While ground beef is traditional and gives a great flavor, ground lamb or even turkey can be used. Just adjust cooking times accordingly and taste for seasoning.

What pasta types work best for this recipe?

Any pasta that can hold sauce well is ideal. Farfalle, penne, fusilli, or even small shells work beautifully. The key is choosing pasta that won’t just slip off your fork when combined with the yogurt and meat sauces.

How spicy is the butter sauce?

The butter sauce carries a gentle warm heat thanks to paprika and red pepper flakes. You can easily adjust the amount of red pepper flakes to make it mild or spicy based on your preference.

Can I make the yogurt sauce ahead of time?

Yes! The yogurt sauce can be made a day ahead and stored in the refrigerator. Just give it a good stir before serving and adjust the seasoning if needed, especially the lemon juice for brightness.

Final Thoughts

This Turkish Pasta with Spiced Beef and Yogurt Sauce Recipe truly feels like a warm hug on a plate to me. The harmony of the spices, creamy tang, and buttery finish is foolproof for making weeknight dinners something to look forward to. I can’t wait for you to try it and see how it might become one of your favorite quick meals as well.