Turkish Pasta
Anna Paul's Turkish Pasta, a mouthwatering dish blending Turkish flavors with modern twists, became a viral sensation on social media. The dish features rich spiced meat sauce, creamy garlic-infused yogurt, and a buttery paprika drizzle served over pasta
Servings 4
Calories 455kcal
Ingredients
- 250 g pasta e.g., bow-tie or penne
- 300 g ground beef or preferred substitute
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup Greek yogurt
- 4 tbsp unsalted butter
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Optional: parsley or dried mint for garnish
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente. Reserve 1/2 cup of the cooking water before draining. Set the pasta aside while you prepare the sauces.
- Prepare the Meat Sauce: In a skillet, sauté the onions and garlic in olive oil until softened. Add the ground meat, breaking it apart as it cooks. Stir in the tomato paste, spices, and a splash of the reserved pasta water for a smooth sauce. Simmer until thickened.
- Make the Garlic Yogurt: In a small bowl, mix Greek yogurt with minced garlic and a pinch of salt. Let it sit for a few minutes to allow the flavors to meld.
- Create the Butter Sauce: Melt the butter in a small pan over low heat. Add paprika and red pepper flakes, stirring until fragrant. Be careful not to burn the spices.
- Assemble the Dish: Layer the cooked pasta on a serving plate. Top with the meat sauce, then dollop the garlic yogurt generously. Drizzle the butter sauce over the top and garnish with parsley or dried mint.
- Serve Immediately: Serve the dish warm and enjoy its combination of creamy, spicy, and savory flavors. Leftovers can be reheated, though the yogurt is best added fresh for each serving.