Turkish pasta with spiced beef

This Turkish pasta is my twist on a viral TikTok dish by Anna Paul. It layers warm pasta with a spiced ground beef tomato sauce, cool garlicky yogurt, and a sizzling butter drizzle infused with sweet paprika and chili. The combination is bold, comforting, and comes together quickly making it a perfect weeknight dinner. Often called yalancı mantı or fake mantı, this recipe brings together familiar flavors with a fresh, easy-to-make spin.

Ingredients

• Plain full-fat yogurt: two cups preferred for creaminess and to hold its shape well
• Garlic: two cloves minced to add sharp, aromatic flavor to the yogurt
• Salt: half teaspoon balances the yogurt and meat sauce
• Lumache pasta: one pound shell-shaped pasta that holds sauce well but any short pasta can be used
• Ground beef: one and a quarter pounds offers rich, savory depth to the sauce
• Sweet onion: one cup grated helps melt into the meat sauce for a smooth texture and gentle sweetness
• Garlic: two cloves minced adds fragrance and layers of flavor
• Ground cumin: one teaspoon for a warm, earthy note essential in Middle Eastern cooking
• Sweet paprika: two teaspoons brings mild sweetness and vibrant color
• Aleppo pepper flakes: one teaspoon adds gentle heat and a smoky nuance
• Black pepper: half teaspoon for seasoning
• Tomato paste: quarter cup gives concentration of tomato flavor and thickens the sauce
• Reserved pasta water: one cup to bring everything together and add silkiness to the sauce
• Butter: four tablespoons makes the finishing drizzle rich and luscious
• Sweet paprika: one teaspoon in butter enhances color and flavor
• Aleppo pepper flakes: half teaspoon in butter adds smoky heat
• Fresh cherry tomatoes: one pint halved or quartered for brightness and freshness
• Fresh parsley: chopped for garnish and herbal brightness

Step-by-Step Instructions

Make the Yogurt Sauce:

In a small bowl, combine the yogurt, minced garlic, and salt. Stir and set in the fridge to chill while you prepare the rest. Chilling helps it stay thick and creates a cooling contrast to the warm pasta.

Cook the Pasta and Prepare the Meat Sauce:

Fill a large pot with water and salt it generously then bring to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve one cup of the starchy pasta water—this will be used to loosen the meat sauce if needed. Drain the pasta and set aside. Start the Meat Sauce by placing the ground beef in a cold large skillet. Turn the heat to medium-high allowing the beef to brown evenly and render its fat. Use a spatula to break apart the meat as it cooks. Do not drain the fat as it adds flavor. Lower the heat to medium and add the grated sweet onion. Cook for 4 to 5 minutes stirring occasionally until the onion melts down and softens completely. This step is key for a smooth sauce and tender meat. Add the minced garlic and cook for one minute more until fragrant. Sprinkle in the cumin, sweet paprika, Aleppo pepper, salt, and black pepper. Stir constantly for 30 seconds to toast the spices and really awaken their flavors. Stir in the tomato paste and cook for one to two minutes. This intensifies the tomato flavor by cooking out its rawness. Pour in the reserved pasta water and bring to a gentle simmer. Reduce the heat to low and cover the skillet. Let it cook for ten to fifteen minutes, stirring occasionally. Taste and adjust seasonings as needed.

Make the Chili Butter and Assemble the Dish:

In a small saucepan, melt the butter over low heat. Stir in the sweet paprika and Aleppo pepper flakes and let them sizzle gently for about 30 seconds. Be careful to keep heat low so the butter does not burn and turn bitter. Divide the cooked pasta among four plates or bowls. Add a generous dollop of the garlic yogurt over the pasta followed by a scoop of the meat sauce. Scatter fresh cherry tomatoes and chopped parsley on top. Finish by drizzling the hot spiced butter sauce over everything and serve immediately.

Save

I love the fresh cherry tomatoes on top because their burst of acidity cuts through the richness beautifully. The first time I made this, layering the cool yogurt against the warm meat sauce impressed my family and has since become a tradition whenever we crave something homey yet a little different.

Storage Tips

Store the pasta, meat sauce, and yogurt separately in airtight containers in the fridge to keep textures fresh and prevent the yogurt from thinning. Leftovers can be reheated gently on the stove or in short bursts in the microwave. Assemble fresh each serving for best flavor contrast.

Ingredient Substitutions

Any short pasta works well if you cannot find lumache such as penne or fusilli. Ground lamb can replace the beef for a richer, more authentic taste. Tomato paste can be swapped with Turkish red pepper paste if you can find it for a deeper, smoky flavor unique to Turkish cooking. Regular yellow onion is fine to substitute sweet onion if that is all you have.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil to refresh the palate. Crusty bread is excellent for soaking up the luscious sauces on the plate. A side of pickled vegetables complements the richness and adds an extra tangy element.

Cultural Context

Yalancı mantı or fake mantı is a quicker alternative to traditional Turkish mantı which is a type of dumpling often stuffed and served with yogurt sauce and spiced butter. This version skips the dumpling but keeps those signature flavors and textures in an approachable weeknight meal.

Pro Tips

Toast the spices in the meat sauce for 30 seconds to release their full aroma. Keep the chili butter heat low and short to avoid burning and bitterness. Chill the yogurt sauce well so it stays thick for dolloping rather than mixing in.

Recipe FAQs

→ What type of pasta works best for this dish?

Shellbow pasta is preferred for holding the sauce well, but short pasta shapes like penne, fusilli, or orecchiette work equally well as alternatives.

→ How do I prevent the chili butter from burning?

Melt the butter slowly over low heat, letting the paprika and Aleppo pepper sizzle for only about 30 seconds to release their flavor without bitterness.

→ Can I use other meats besides ground beef?

Ground lamb brings a richer, traditional flavor, while ground turkey is a leaner substitute. Both adapt well to the spiced sauce.

→ Why is grating the onion recommended?

Grating the onion helps it melt smoothly into the sauce, tenderizing the meat and creating a cohesive texture without chunks.

→ How should leftover components be stored?

Keep the pasta, meat sauce, and yogurt sauce in separate airtight containers refrigerated for up to 3 days to maintain freshness.

→ What is the benefit of reserving pasta water?

The starchy pasta water can be used to thin and loosen the meat sauce or yogurt if they become too thick, improving the sauce consistency.