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This pasta brings warmth and bold flavor to the table with its Turkish roots. A creamy garlic yogurt base meets savory ground beef spiced just right and finishes with a buttery paprika drizzle. It is comfort food elevated and I always reach for it when I need something both easy and crowd-pleasing.
I first made this when I was craving something cozy but quick and it quickly became one of my most repeated dinners
Ingredients
- Greek yogurt: adds a cooling creamy contrast to the spiced beef use full fat for best texture
- Garlic: fresh and grated it gives punch to the yogurt and depth to the beef
- Lemon: brightens the yogurt layer and balances the richness choose fresh over bottled juice
- Ground beef: brings hearty protein and absorbs spice well go for 85 percent lean
- Yellow onion: forms the aromatic base sauté until soft to sweeten the flavor
- Tomato paste: adds concentrated umami and thickens the meat mixture
- Butter: forms the base of the paprika sauce use unsalted for better control
- Cherry tomatoes: finish the dish with a burst of acidity and color
- Fresh parsley: cuts the richness with herbal freshness
- Feta cheese: crumbles give a salty creamy bite use block style for best flavor
- Cooked pasta: ideally short shapes like fusilli or penne they hold the sauces well
- Sweet paprika garlic powder cumin: essential for warm earthy flavor choose high quality ground spices
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Step-by-Step Instructions
- Prepare the Garlic Yogurt:
- In a small bowl combine Greek yogurt grated garlic fresh lemon juice and a pinch of salt Mix thoroughly until smooth and set aside to allow flavors to meld
- Cook the Spiced Beef:
- In a skillet heat a splash of oil over medium heat Add the diced yellow onion and cook for 2 to 3 minutes until translucent Stir in sweet paprika garlic powder and cumin Toast the spices for 2 minutes to deepen their flavor Add ground beef and cook for 8 to 10 minutes breaking it up as it browns Stir in tomato paste season with salt and pepper and simmer for another 2 to 3 minutes
- Make the Paprika Butter:
- In a small saucepan melt the butter over low heat Once melted stir in sweet paprika Let it sizzle gently for a minute then remove from heat to prevent burning
- Assemble the Dish:
- Place your cooked pasta onto a large serving dish or divide among individual plates Spoon the garlic yogurt generously over the pasta Top with the warm spiced beef mixture then drizzle the paprika butter over the entire dish
- Finish with Toppings:
- Add halved cherry tomatoes crumbled feta cheese and a handful of chopped fresh parsley right before serving Serve warm for best flavor and texture
The yogurt is my favorite layer in this recipe It cools the spices perfectly and makes each bite creamy My brother actually asked for it on his birthday last year
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days Keep the yogurt and paprika butter separate from the pasta and beef Reheat the pasta and beef in a skillet or microwave and add the yogurt and butter just before serving to keep textures right
Ingredient Substitutions
Use plain or coconut yogurt if Greek yogurt is not available Ground turkey or lamb can replace beef with great results Olive oil or ghee can step in for butter if needed Red onion shallots or even scallions work in place of yellow onion
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Serving Suggestions
Serve this pasta with a side of lightly dressed greens or a cucumber salad A sprinkle of sumac or chili flakes adds extra dimension Offer warm flatbread or pita for scooping up any leftovers on the plate
Cultural Context
This dish takes inspiration from Turkish flavors especially the classic combination of yogurt and spiced meat similar to dishes like Iskender kebab It brings the best of Middle Eastern seasoning into a pasta format which bridges East and West beautifully
Recipe Questions
- → Can I use a different type of meat instead of ground beef?
Yes, ground lamb, turkey, chicken, or even plant-based meat alternatives can be used for different flavor profiles.
- → What type of pasta is best for this dish?
Textured pastas like fusilli, penne, or farfalle are great choices as they hold onto the yogurt and beef mixture well.
- → Can I make this ahead of time?
Absolutely. Prepare components separately and refrigerate. Reheat and assemble just before serving for the best texture.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Keep the yogurt and butter separate for optimal reheating.
- → Can I substitute the Greek yogurt?
Yes. Use plain yogurt, sour cream, or a dairy-free yogurt alternative depending on dietary needs or preferences.