Anna Paul Turkish Pasta (Print-Friendly Version)
Creamy Turkish pasta with spiced beef, garlic yogurt, and paprika butter. Cozy, bold, and weeknight-ready.
# What You Need:
→ Dairy & Eggs
01 -
1 cup Greek yogurt
02 -
1/2 cup crumbled feta cheese
03 -
2 tablespoons butter
→ Produce
04 -
2 cloves garlic, grated
05 -
1 tablespoon lemon juice
06 -
1 medium yellow onion, diced
07 -
1/2 cup cherry tomatoes, halved
08 -
2 tablespoons chopped fresh parsley
→ Meat
09 -
1 pound ground beef
→ Pantry
10 -
2 tablespoons tomato paste
11 -
1/2 teaspoon sweet paprika
12 -
1/4 teaspoon garlic powder
13 -
1/2 teaspoon ground cumin
14 -
Salt and pepper to taste
→ Pasta
15 -
12 ounces cooked pasta
# How to Make It:
01 -
In a small bowl, mix Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Stir well and set aside.
02 -
Heat a skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened. Stir in paprika, garlic powder, and cumin. Cook for 2 minutes. Add ground beef and cook until browned, about 10 minutes. Stir in tomato paste, salt, and pepper. Simmer for 2-3 minutes.
03 -
Melt butter in a small saucepan over low heat. Add sweet paprika and stir until bubbling gently. Remove from heat.
04 -
Place cooked pasta in a serving dish. Top with garlic yogurt, spiced beef, and drizzle with paprika butter.
05 -
Garnish with halved cherry tomatoes, crumbled feta cheese, and fresh parsley. Serve warm.
# Important Notes:
01 -
Layer yogurt first, followed by beef, and finish with butter for optimal flavor balance.
02 -
Store components separately to preserve texture and reassemble when reheating.