Name: Turkish Pasta with Beef 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 shape); Kosher salt (for pasta water); 1 lb 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); 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 the warmth of spices mingling with creamy yogurt in one dish. This Turkish Pasta with Beef and Yogurt Sauce Recipe brings together rich, savory beef, silky pasta, and a tangy, garlicky yogurt sauce that feels like a big, delicious hug on a plate.

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

Why You'll Love This Recipe

One of the biggest reasons I adore this Turkish Pasta with Beef and Yogurt Sauce Recipe is how it manages to feel both indulgent and fresh at the same time. It’s a recipe I return to when I want something comforting but a little out of the ordinary. The balance of flavors is just perfect, and it’s surprisingly simple to whip up, even when you’re short on time.

Easy yet flavorful: The beef is seasoned with subtle spices that add depth without overpowering the dish.
Unique yogurt sauce: The creamy garlic yogurt dressing adds a refreshing tang that complements the meaty sauce perfectly.
Quick weeknight winner: You can have this on the table in about 30 minutes, perfect for busy evenings.
Customizable: It’s easy to swap pasta shapes or adjust spices to suit your tastes, making it a versatile crowd-pleaser.

Ingredients & Why They Work

This recipe’s ingredients are simple staples, but each plays a vital role in building those signature flavors. The combination of ground beef and aromatic spices creates a rich base, while the Greek yogurt sauce lightens and brightens the entire dish. Make sure to pick a good quality yogurt—it really makes a difference!

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 like farfalle here because it catches the sauce well, but any pasta shape will do.
Ground beef: Using 93% lean strikes a nice balance between flavor and fat, which helps keep the meat juicy without being greasy.
Onion: Adds sweetness and depth once softened.
Red pepper paste: This authentic Turkish ingredient packs smoky heat and complexity—if unavailable, tomato paste works, but the flavor won’t be quite the same.
Onion powder, cumin, paprika: These warming spices give the beef sauce its classic Turkish flair.
Greek yogurt: Thick and creamy, it forms the perfect base for the garlic sauce.
Garlic: Freshly minced for pungency in the yogurt sauce.
Lemon juice: Adds brightness and cuts through the richness.
Butter, paprika, and red pepper flakes: The finishing butter sauce adds a luscious, spicy drizzle that elevates the whole dish.
Optional garnishes: Cherry tomatoes, dried mint, sumac, and parsley add freshness, color, and that extra pop of authentic flavor.

📝

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 often tweak this recipe depending on the season or my mood. Playing around with the spice levels and garnishes keeps it interesting, and I encourage you to do the same!

Vegetarian version: I've swapped the ground beef for sautéed mushrooms and lentils before, and it still holds up beautifully as a hearty meal.
Spice it up: If you love heat, try increasing the red pepper flakes in the butter sauce or adding a pinch of cayenne to the meat mixture.
Fresh herbs: Sometimes I substitute dried mint with fresh dill or cilantro for a brighter twist.
Different pasta: Penne or rigatoni works well too if that’s what you have on hand.

Step-by-Step: How I Make Turkish Pasta with 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 the Pasta Perfectly

Bring a large pot of water to a rolling boil and salt it generously—you want the water tasting like the ocean. Add your pasta and cook until just al dente, usually around 9 to 10 minutes for farfalle, but keep an eye on your brand’s instructions. Don’t forget to save half a cup of the pasta water before draining—it can be a lifesaver if your sauce needs loosening up!

Step 2: Sauté the Beef with Aromatics

In a large skillet over medium heat, add the ground beef. No need for oil here; the meat releases enough fat as it cooks. Break it up with a wooden spoon and brown it for about 4-5 minutes until no longer pink. Toss in chopped onions, red pepper paste, onion powder, cumin, sweet paprika, salt, and pepper. Stir and cook for another 5-6 minutes until the onions soften and the beef is fully cooked. If it starts to dry out, splash in some reserved pasta water to keep things juicy.

Step 3: Whisk Up the Garlic Yogurt Sauce

While the meat simmers, mix together Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Taste and adjust seasoning—you want the yogurt sauce bright, garlicky, and slightly tangy. This sauce is what gives the dish its refreshing punch!

Step 4: Make the Spiced Butter Drizzle

Melt butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes (adjust for heat preference), and salt. Let it bubble and meld together for about a minute, then remove from heat. This buttery, spicy drizzle is the final layer of flavor that ties everything together.

Step 5: Assemble and Garnish

In serving bowls, layer the pasta, a generous spoonful of the garlic yogurt sauce, then the savory beef mixture. Drizzle the spicy butter sauce over the top. For freshness and color, I add halved cherry tomatoes, a sprinkle of dried mint or parsley, and a touch of sumac if I have it on hand. Serve immediately and enjoy!

Top Tip

Over the years, making this Turkish Pasta with Beef and Yogurt Sauce Recipe, I learned a few tricks that really make it shine and keep it simple for busy cooks.

Don’t overcook the pasta: Al dente is key because the pasta will absorb some sauce moisture and finish softening during assembly.
Save pasta water: This starchy water is a great binder for the meat sauce if it gets too thick or dry while you’re multitasking.
Butter sauce timing: Make the butter sauce last-minute so it stays warm and vibrant when drizzled.
Customize your spice level: Adjust the red pepper flakes in the butter sauce gradually—you can always add more but not take it away!

How to Serve Turkish Pasta with Beef and Yogurt Sauce Recipe

Turkish pasta with beef - Serving Suggestion

Garnishes

I almost always top this Turkish pasta with freshly halved cherry tomatoes—they add a juicy burst that balances the richness. A sprinkle of dried mint or fresh parsley brings an herbal lift, and if you’re feeling fancy, a dash of sumac adds that vibrant, tangy note that elevates the dish visually and taste-wise.

Side Dishes

Simple side salads with cucumbers and tomatoes dressed in lemon juice and olive oil complement the dish well. Roasted vegetables like eggplant or zucchini also pair beautifully. And don’t shy away from a crusty piece of bread to soak up all those luscious sauces!

Creative Ways to Present

For special occasions, I like serving this in individual shallow bowls, garnished with edible flowers or microgreens for a pop of color. Layering the beef and yogurt sauce carefully so each bite has all the elements is a nice touch. A drizzle of extra butter sauce right before serving keeps it glowing and inviting.

Make Ahead and Storage

Storing Leftovers

I always store the pasta, beef sauce, and yogurt sauce separately in airtight containers. This way, nothing gets soggy, and you can reheat each part properly.

Freezing

I don’t recommend freezing the yogurt sauce as it can separate after thawing. The beef sauce and cooked pasta freeze well in their own containers, though, making it easy to have a shortcut dinner on hand.

Reheating

Reheat the meat sauce gently on the stove—add a splash of reserved pasta water if it’s too thick. Warm the pasta just until heated through (microwave or stovetop with a little butter or water helps). Stir the yogurt sauce before serving, as the garlic flavor intensifies when rested.

Frequently Asked Questions:

Can I use a different type of ground meat for this recipe?

Absolutely! Ground lamb or turkey work well. Lamb gives a richer, more traditional flavor, while turkey makes it a bit lighter. Adjust the seasoning slightly if you switch meats to suit your taste.

What if I don’t have red pepper paste?

No worries if you can’t find red pepper paste. Tomato paste is a good substitute, though it lacks the depth and smoky heat. You can add a pinch of smoked paprika or a small dash of chili powder to mimic some of that flavor.

Is Greek yogurt necessary for the sauce?

Greek yogurt is ideal thanks to its thick, creamy texture, which holds up well when mixed with garlic and lemon. Regular plain yogurt can be used in a pinch, but aim for a thicker variety to avoid a watery sauce.

How spicy is the Turkish Pasta with Beef and Yogurt Sauce Recipe?

The dish has a gentle warmth from the paprika and red pepper flakes, but it’s not overly spicy. You can always adjust the heat to your preference by adding more or less red pepper flakes in the butter sauce or inserting fresh chili if you like more kick.

Final Thoughts

This Turkish Pasta with Beef and Yogurt Sauce Recipe feels like a warm embrace every time I make it. It’s simple to prepare yet packed with nuanced flavors that keep me coming back. I really hope you enjoy making it as much as I do—there’s a reason it became a viral favorite! Share it with friends, experiment with the toppings, and embrace the comforting magic it brings to your table.