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 recommended); Kosher salt; 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, plain, unsweetened (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, e.g. Aleppo or Urfa chili pepper); ½ teaspoon kosher salt; ½ cup cherry tomatoes, halved; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

There’s something so comforting about the mix of flavors in this Turkish Pasta with Meat and Yogurt Sauce Recipe. The creamy yogurt and warm spices paired with tender pasta and savory meat just create a bowl you'll want again and again. It’s a unique twist that feels both homey and fresh at the same time.

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 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

I personally fell in love with this Turkish Pasta with Meat and Yogurt Sauce Recipe because it feels like a sneak peek into authentic Turkish home cooking—simple ingredients but a flavor profile that’s anything but ordinary. It’s hearty, slightly tangy from the yogurt, and has just the right kick of spice in butter sauce.

Flavor Harmony: The balance between savory ground beef, creamy garlic yogurt, and spiced butter sauce is downright addictive.
Quick and Easy: It comes together in about 30 minutes, perfect for when you want tasty food fast without the fuss.
Cultural Twist: It introduces you to Turkish flavors without needing exotic ingredients or complicated steps.
Customizable: You can tweak spices or herbs depending on what you have, making it your own in no time.

Ingredients & Why They Work

Every ingredient in this Turkish Pasta with Meat and Yogurt Sauce Recipe pulls its weight, creating layers of texture and flavor without overcrowding the dish. I always recommend using fresh high-quality yogurt and good paprika, as these really shine through here.

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 because it traps meat and sauce well, but other shapes like penne or radiatori work great.
Ground Beef: Choose lean or 93% lean beef so it cooks down nicely without too much grease.
Onion: Adds sweetness and depth, make sure to chop finely for even cooking.
Red Pepper Paste: This is a Turkish pantry staple—if unavailable, tomato paste with a pinch of chili flakes is an okay substitute.
Spices (Onion Powder, Cumin, Paprika): These build warmth; sweet paprika is essential for that mild smoky note.
Greek Yogurt: Thick and tangy, provides creaminess without overpowering the dish.
Garlic and Lemon Juice: Fresh garlic adds punch, lemon juice brightens the yogurt sauce wonderfully.
Butter and Red Pepper Flakes: The finishing butter sauce is key—it melds spices into silky richness.
Garnishes: Cherry tomatoes, dried mint, and sumac add freshness and a hint of tartness to the final plate.

📝

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 forgiving this Turkish Pasta with Meat and Yogurt Sauce Recipe is. I often play around with the spice levels and add fresh herbs depending on the season—it’s easy to make it perfectly suited to your taste.

Variation: On chilly nights, I swap the ground beef for lamb for a richer flavor which feels very Turkish and just as comforting.
Dairy-Free Option: Use a coconut yogurt instead of Greek yogurt if you’re dairy-free; the lemon juice helps keep the tang.
Mild or Spicy: Adjust the red pepper flakes in the butter sauce based on how much heat you want—take it slow at first.
Add Veggies: Toss in sautéed mushrooms or spinach into the meat sauce for extra color and nutrition.

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

Start by bringing a large pot of salted water to a boil—trust me, it should taste like the ocean. This seasonings step is crucial for flavoring the pasta itself. Add your pasta and cook just until al dente – about 9-10 minutes usually. Before draining, scoop out half a cup of the pasta water to use later if you need to loosen the sauce.

Step 2: Build the Meat Sauce

In a big skillet over medium heat, add the ground beef and break it up with a wooden spoon. You won’t need to add oil since the beef releases natural fat as it cooks. Once it loses its pink color after 4-5 minutes, toss in chopped onion, red pepper paste, and all those lovely spices. Cook stirring until the onions soften and the beef is cooked through, about 5-6 minutes. If it dries out, splash in some reserved pasta water to keep it juicy.

Step 3: Whisk Your Yogurt Sauce

Mix plain Greek yogurt, minced garlic, lemon juice, and salt in a small bowl. Give it a taste and adjust salt or lemon to your liking. This sauce brings a fresh tangy creaminess that pairs beautifully with the spiced beef.

Step 4: Make the Spiced Butter Sauce

Melt butter gently in a small saucepan, then stir in sweet paprika, red pepper flakes, and salt. Cook just until bubbly and fragrant—this will be the final flavorful drizzle that ties everything together.

Step 5: Assemble and Garnish

Place cooked pasta into bowls, spoon on yogurt sauce and meat sauce in layers, then drizzle with warm butter sauce. Finish with cherry tomatoes, dried mint or fresh parsley, and sprinkle sumac if you have it—for that bright, slightly sour pop.

Top Tip

From my many times making this dish, I’ve picked up a few tricks that make the whole process smoother and the result more satisfying.

Reserve Pasta Water: Always save some pasta water before draining—it’s your secret weapon to loosen any sauce and keep things silky.
Don’t Rush Browning the Meat: Let the beef sit a bit in the pan without constantly stirring to develop a nice caramelized flavor.
Season As You Go: Taste your yogurt sauce and meat mixture mid-way—it’s easier to adjust salt and lemon than fix it at the end.
Butter Sauce Last: Make your butter sauce right before serving so it’s hot and vibrant when drizzled over the pasta.

How to Serve Turkish Pasta with Meat and Yogurt Sauce Recipe

Garnishes

I love topping mine with freshly halved cherry tomatoes because their freshness cuts through the rich butter and meat. A sprinkle of dried mint feels authentically Turkish and adds an unexpected herbal note, while sumac gives a subtle tangy zing that wakes up the whole dish.

Side Dishes

This pasta pairs beautifully with a simple cucumber and tomato salad dressed in lemon juice and olive oil — refreshing and light. For something heartier, warm pita bread or a side of roasted vegetables rounds out the meal nicely.

Creative Ways to Present

For dinner parties, I like serving this in individual shallow bowls to showcase the layers of pasta, yogurt sauce, and meat topped with the glowing butter drizzle and colorful garnishes. It’s always a conversation starter and looks as impressive as it tastes!

Make Ahead and Storage

Storing Leftovers

I store leftover pasta, meat sauce, and yogurt sauce separately in airtight containers in the fridge to keep their flavors distinct and textures fresh for up to 2 days. Combining them all ahead of time can make things soggy.

Freezing

The meat sauce freezes beautifully, so I usually portion it out in freezer bags. The yogurt and butter sauce don’t freeze well, so I make those fresh when reheating. The pasta can be frozen but tends to lose a bit of texture, so I prefer fresh or refrigerated instead.

Reheating

To reheat leftovers, warm the pasta and meat sauce gently in a pan with a splash of reserved or fresh water to keep things moist. The yogurt sauce is best chilled and added freshly at serving—reheating ruins its texture. Warm up the butter sauce just before drizzling.

Frequently Asked Questions:

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

Absolutely! While ground beef is traditional and convenient, ground lamb or turkey also work wonderfully. Lamb gives a more authentic and richer taste, whereas turkey is lighter but still delicious.

What if I don’t have red pepper paste — what can I use instead?

Red pepper paste adds a unique smoky, sweet heat but if you don't have it on hand, a mix of tomato paste with some chili flakes or smoked paprika can mimic the effect. Adjust seasoning to taste to keep that signature flavor balance.

How spicy is the butter sauce?

The butter sauce has a gentle warmth thanks to the sweet paprika and red pepper flakes. You control the heat by adding more or less chili flakes. If you prefer mild, use less or skip the chili flakes altogether.

Can I prepare the yogurt sauce ahead of time?

Yes, you can prepare the yogurt sauce a few hours in advance and keep it chilled. Just give it a good stir before serving. However, I recommend making the butter sauce right before serving for the best flavor.

Final Thoughts

This Turkish Pasta with Meat and Yogurt Sauce Recipe holds a special place in my rotation because it’s both comforting and a little adventurous. It’s perfect when you want something satisfying but also crave something different from your usual pasta dishes. I can’t wait for you to try it and make it your own—I promise your taste buds will thank you!