Name: Turkish Beef Pasta with Yogurt and Spices Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 8 ounces pasta (farfalle or any shape); Kosher salt (to season pasta water); 1 pound 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, unsweetened plain (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, such as Aleppo pepper or Urfa chili pepper); ½ teaspoon kosher salt; ½ cup cherry tomatoes, cut in half; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

There’s something incredibly comforting about the blend of tender pasta, spiced ground beef, and tangy, garlicky yogurt in this Turkish Beef Pasta with Yogurt and Spices Recipe. The layers of flavor literally dance in your mouth and make every bite feel special—and surprisingly simple to pull together on a busy night.

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 Beef Pasta with Yogurt and Spices Recipe
Top Tip
How to Serve Turkish Beef Pasta with Yogurt and Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkish Beef Pasta with Yogurt and Spices Recipe

Why You'll Love This Recipe

I have to admit, when I first tried this Turkish Beef Pasta with Yogurt and Spices Recipe, I wasn’t sure what to expect, but it quickly became a kitchen favorite. The balance of spices with creamy yogurt and the kick from the butter sauce totally won me over.

Simple yet impressive: This recipe looks and tastes like you put hours into it, but it actually comes together quickly.
Unique flavor combo: You don't often see yogurt paired so beautifully with spiced beef and pasta.
Adaptable: You can easily adjust the spice levels or swap ingredients to suit your pantry.
Perfect weeknight meal: It’s satisfying and hearty without being too heavy or complicated.

Ingredients & Why They Work

Each ingredient in the Turkish Beef Pasta with Yogurt and Spices Recipe plays a specific role, blending textures and flavors that build on one another. Plus, the shopping list is pretty straightforward, so no need to hunt for anything obscure.

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: Farfalle is my go-to for its little bow-tie shape, which catches the sauce beautifully, but any pasta that holds sauce well works.
Ground beef: I recommend 93% lean—it gives great flavor without too much grease.
Onion: Adds sweetness and depth when sautéed with the spices.
Red pepper paste: Gives a smoky, slightly spicy kick; tomato paste works if you can’t find it.
Spices (cumin, paprika, onion powder): These elevate the beef into something aromatic and warm, key for that Turkish-inspired vibe.
Greek yogurt: The creamy base for the tangy garlic sauce that cools and balances the spices.
Garlic: Fresh minced garlic really makes the yogurt sauce pop.
Lemon juice: Adds brightness to the yogurt sauce, cutting through the richness.
Butter: I love that rich buttery finish, enhanced with paprika and red pepper flakes, for a lovely spicy warmth.
Garnishes (mint, sumac, cherry tomatoes): They add freshness, color, and an extra burst of flavor at the end.

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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 like to play around with this Turkish Beef Pasta with Yogurt and Spices Recipe depending on the season or my mood. It’s really forgiving and opens up so many ways to make it your own.

Variation: Sometimes I swap out ground beef for ground lamb to give it a richer, more rustic flavor—perfect when I want that traditional Turkish touch.
Spice tweaks: Feel free to dial up or down the red pepper flakes in the butter sauce depending on how much heat you enjoy.
Dairy alternatives: Greek yogurt can be replaced with a plant-based yogurt if you want to keep it dairy-free—just make sure it’s unsweetened for the best flavor balance.
Add veggies: Throw in some sautéed spinach or roasted peppers for extra color and nutrition.

Step-by-Step: How I Make Turkish Beef Pasta with Yogurt and Spices 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: Cook the Pasta Just Right

Start by bringing a large pot of water to a boil—don’t be shy with the salt. It should taste like the ocean because that’s how you season pasta perfectly. I use farfalle and cook it al dente, which usually takes about 9-10 minutes depending on the brand. Don’t forget to save half a cup of that starchy pasta water before you drain—it’s gold for adjusting sauce later if needed.

Step 2: Build the Flavorful Meat Sauce

While the pasta cooks, heat a large skillet over medium heat and add your ground beef—no need for extra oil since the beef releases its own fats. Break it up with a wooden spoon and cook until it’s browned and no longer pink, about 4-5 minutes. Add your chopped onions, red pepper paste, onion powder, cumin, sweet paprika, salt, and black pepper. Stir it all together and cook until the onions are soft and the beef is fully cooked, around 5-6 more minutes. If the mixture starts to dry out before the beef is tender, add a splash of that reserved pasta water to keep it saucy.

Step 3: Whip Up the Garlicky Yogurt Sauce

In a bowl, mix Greek yogurt with minced garlic, lemon juice, and salt. Give it a taste and adjust the seasoning—you want that garlicky brightness to shine through without overpowering.

Step 4: Prepare the Spiced Butter Sauce

Just before you serve, melt butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes, and salt. Heat until the butter bubbles and the spices release their aroma—this step really wakes up the dish.

Step 5: Assemble and Garnish

Divide the pasta into bowls, dollop the yogurt sauce generously, spoon over the spiced beef, and drizzle on that vibrant butter sauce. If you like, top with halved cherry tomatoes, a sprinkle of dried mint or fresh parsley, and a pinch of sumac for an extra layer of flavor and color. Serve immediately and watch everyone dig in.

Top Tip

This recipe quickly became one of my favorites because of how well the flavors balance if you give each element enough attention. Here are some tips from my kitchen that’ll make a big difference.

Don’t Skip Saving Pasta Water: Even if you don’t think you’ll need it, that starchy water is magic for loosening the meat sauce without watering down flavor.
Skip Extra Oil for Beef: Trust me on this—ground beef releases plenty of fat, so adding oil is usually unnecessary. It keeps things less greasy and purer in taste.
Butter Sauce Timing: Make the butter sauce right before assembling to keep it warm and vibrant. It really lifts the whole dish with its spice and richness.
Season the Yogurt Sauce Last: Taste the yogurt sauce after mixing your ingredients and adjust salt or lemon juice—it’s the cool counterpoint to the spicy beef, so it needs just the right balance.

How to Serve Turkish Beef Pasta with Yogurt and Spices Recipe

Garnishes

I often garnish with halved cherry tomatoes and dried mint because they bring freshness and a lovely pop of color. Fresh parsley works wonderfully too. Sumac is a fantastic optional sprinkle—it adds a tangy, lemony note that beautifully complements the yogurt sauce. These little touches take the presentation from everyday to inviting instantly.

Side Dishes

To round out the meal, I like serving this pasta alongside a simple Turkish salad with cucumbers, tomatoes, and lemon vinaigrette, or some roasted vegetables. A warm piece of crusty bread is great too for mopping up any leftover sauce on your plate.

Creative Ways to Present

For dinner parties, I sometimes serve the Turkish Beef Pasta with Yogurt and Spices Recipe family-style in a big shallow dish, topped with a generous swirl of yogurt and scattered fresh herbs and tomatoes. It’s stunning and effortless, and guests love helping themselves.

Make Ahead and Storage

Storing Leftovers

I recommend storing the pasta, meat sauce, and yogurt sauce separately in airtight containers in the fridge. This keeps everything tasting fresh and lets you reheat without overcooking any element. I usually have leftovers for a day or two, and it holds up beautifully.

Freezing

While I prefer fresh whenever possible, you can freeze the meat sauce on its own for up to 3 months. Just thaw it overnight in the fridge before reheating. The yogurt and pasta don’t freeze well separately, so plan to make fresh sauce and pasta when you thaw the beef.

Reheating

When reheating leftovers, gently warm the pasta and beef sauce together on the stovetop over medium heat, adding a splash of the reserved pasta water or broth to keep things moist. Add fresh yogurt sauce once plated for the best texture and flavor contrast.

Frequently Asked Questions:

Can I use a different type of meat for this recipe?

Absolutely! While ground beef is traditional here, you can easily swap in ground lamb, turkey, or even plant-based crumbles depending on your preference and dietary needs. Just adjust cooking times slightly if needed.

What can I substitute for red pepper paste?

If you don’t have access to red pepper paste, tomato paste is a reasonable substitute. You might want to add a pinch of chili flakes or a dash of smoked paprika to replicate the smoky heat of the red pepper paste.

Is this recipe very spicy?

Not necessarily—this Turkish Beef Pasta with Yogurt and Spices Recipe uses mild spices like sweet paprika and cumin with just a touch of red pepper flakes. You can always adjust the red pepper flakes in the butter sauce to suit your heat preference.

Can I prepare this recipe ahead of time?

You can prep the meat sauce and keep the yogurt sauce ready in the fridge a few hours in advance. I recommend cooking the pasta fresh just before serving. This helps keep the pasta from getting mushy and preserves the fresh tang of the yogurt sauce.

Final Thoughts

This Turkish Beef Pasta with Yogurt and Spices Recipe is one of those dishes that feels like a cozy hug on a plate. I love how it’s packed with flavor, easy to make, and reminds me of the vibrant home-cooked meals I’ve enjoyed in Turkey. You’ll enjoy the synergy of the creamy yogurt and the spiced beef wrapped around tender pasta—it’s a combo that’ll have your friends asking for the recipe. Give it a try next time you want something comforting but a little different—I promise it’ll become a staple in your rotation.