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Generated four-panel process illustration for turkish-inspired pasta with ground beef and garlic yogurt

Turkish-Inspired Pasta with Ground Beef and Garlic Yogurt

Short pasta catches a spoonful of garlic yogurt, browned beef and warm paprika butter in each bite. Chopped tomatoes and parsley go on at the end, keeping the plate fresh rather than turning everything into one simmered sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz small pasta shells
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 lb lean ground beef
  • 1 tsp ground cumin
  • 1 tsp sweet paprika for the beef
  • 1/2 tsp fine salt plus more for pasta water
  • 1/4 tsp black pepper
  • 1 cup plain whole-milk Greek yogurt
  • 1 clove garlic finely grated
  • 2 tbsp unsalted butter
  • 1 tsp sweet paprika for the butter
  • 1 cup chopped tomatoes
  • 2 tbsp chopped parsley

Equipment

  • 1 Pasta pot
  • 1 Skillet
  • 1 Small saucepan
  • 1 Food thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Cook the shells according to the package until just tender. Reserve 1/2 cup cooking water before draining.
  2. Heat oil in a skillet over medium heat. Soften the onion for 4–5 minutes, then add beef and break it into small pieces. Add cumin, the beef portion of paprika, salt and pepper. Cook until the meat reaches 160°F (71°C), using a thermometer rather than color alone. Drain excess fat if necessary.
  3. Mix the yogurt and grated garlic in a bowl. If it is too thick to spoon easily, stir in 1–2 tablespoons drinking water. Keep chilled until assembly; do not boil the yogurt.
  4. Melt butter in a small saucepan over low heat. Stir in the remaining paprika for about 15 seconds and immediately remove from the heat. The butter should turn red without the spice darkening or burning.
  5. Divide the pasta between bowls, loosening it with a little reserved cooking water if needed. Add garlic yogurt, hot beef and a drizzle of paprika butter. Finish with tomatoes and parsley and serve promptly.

Notes

Recipe development note: This formulation has not been kitchen-tested. Cooking times are estimates; use the stated texture and temperature checks.
If the butter tastes bitter, the paprika probably scorched; start that small component again over lower heat. Avoid stirring cold yogurt into a boiling skillet. Layering the components in the bowl gives a smoother sauce and makes leftovers easier to store separately.
Refrigerate the components separately within 2 hours, or 1 hour above 90°F (32°C), and use within 3 days. Reheat beef and pasta to 165°F (74°C), adding a splash of water. Add fresh cold yogurt after reheating.