Turkish cuisine is famous for its bold flavors, aromatic spices, and rich textures. One of the most delightful and easy-to-make dishes is Turkish-style pasta, also known as Yoğurtlu Makarna. This dish brings together perfectly cooked pasta, a creamy garlic yogurt sauce, spiced ground beef, and a buttery paprika drizzle.
Unlike traditional Italian pasta dishes, Turkish pasta stands out with its combination of yogurt and warm spices, creating a mouthwatering fusion of creamy, tangy, and savory flavors. Whether you’re looking for a quick weeknight dinner or a unique dish to impress guests, this recipe is a must-try.
In this article, we’ll walk you through everything you need to know about Turkish pasta, from its origins to step-by-step cooking instructions, ingredient variations, and expert tips for the best results.
Table of Contents
What is Turkish Pasta?
Turkish pasta, or Yoğurtlu Makarna, is a classic dish in Turkey that pairs pasta with a flavorful yogurt-based sauce. Unlike creamy buttered noodles, which rely on dairy for richness, this dish uses thick, garlicky yogurt as the base.
This dish is then topped with spiced ground beef cooked with paprika, cumin, and onions, creating a rich, savory contrast to the cool and tangy yogurt. To enhance the flavors even further, it is finished with a drizzle of melted butter infused with sweet paprika and red pepper flakes.
The final touch? A sprinkle of dried mint, sumac, and cherry tomatoes for a fresh and vibrant garnish.
Key Ingredients for Turkish Pasta (Yoğurtlu Makarna)
- Pasta: The foundation of this dish, pasta should be cooked until al dente to provide the perfect texture. Farfalle, penne, or fusilli work well as they hold onto the sauces, but any pasta shape can be used.
- Ground Beef: Lean ground beef (93%) is ideal for this recipe, providing a rich and savory flavor without excess grease. The beef is cooked with aromatic spices to create a deeply flavorful topping.
- Onion: A finely chopped medium-sized onion enhances the depth of the meat sauce, adding a natural sweetness and balancing the spices.
- Red Pepper Paste or Tomato Paste: Red pepper paste is commonly used in Turkish cuisine and offers a bold, slightly smoky, and mildly spicy taste. If unavailable, tomato paste is a suitable substitute, adding depth and slight acidity.
- Greek Yogurt: Thick, creamy, and tangy, Greek yogurt serves as the base for the garlic yogurt sauce. Full-fat yogurt provides the best texture, but skim can be used for a lighter version.
- Garlic: Fresh minced garlic is essential for the yogurt sauce, infusing it with a strong, aromatic punch. It complements the richness of the dish while adding complexity.
- Lemon Juice: A small amount of fresh lemon juice brightens the yogurt sauce, balancing the flavors and adding a subtle freshness.
- Butter: Unsalted butter is used to create a rich finishing sauce. When melted and infused with spices, it enhances the dish with a deep, nutty flavor.
- Sweet Paprika: This spice adds a mild sweetness and vibrant color to both the meat and butter sauces. It provides warmth without overpowering the dish.
- Red Pepper Flakes (Aleppo or Urfa Chili): A key ingredient for an authentic Turkish flavor, red pepper flakes add a gentle heat and subtle smokiness. The spice level can be adjusted to taste.
- Dried Mint or Fresh Parsley: A generous sprinkle of dried mint adds an earthy freshness, balancing the richness of the butter and meat. Fresh parsley can be used as an alternative for a more herbaceous finish.
- Sumac (Optional): Sumac is a tangy, slightly citrusy spice that enhances the overall flavor of the dish. While optional, it adds a traditional Turkish touch when sprinkled over the final dish.
Each ingredient plays a crucial role in creating the perfect balance of flavors and textures, making this Turkish pasta a unique and satisfying dish.
How to Make Turkish Pasta (Yoğurtlu Makarna)
Turkish pasta, or Yoğurtlu Makarna, is a rich and flavorful dish that combines al dente pasta with a creamy garlic yogurt sauce, spiced ground beef, and a buttery paprika drizzle. Follow this step-by-step guide to create an authentic and delicious meal.
Ingredients for Turkish Pasta
For The Pasta
- 8 ounces pasta (farfalle, penne, or any preferred shape)
- Kosher salt (for boiling water)
For The Meat Sauce
- 1 lb ground beef (preferably 93% lean)
- 1 medium onion, finely chopped
- 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
For The Garlic Yogurt Sauce
- 1 cup of Greek yogurt (full-fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (Aleppo or Urfa chili recommended)
- ½ teaspoon kosher salt
Garnish (Optional, but recommended)
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac
Step-by-Step Instructions for Making Turkish Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. The water should be generously salted—it should taste like the ocean. Once boiling, add the pasta and cook it according to the package instructions until it reaches an al dente texture, usually about 9-10 minutes. Just before draining, scoop out ½ cup of the pasta water and set it aside in case you need to adjust the consistency of the dish later. Drain the pasta and set it aside while preparing the other components.
Step 2: Prepare the Meat Sauce
Heat a large skillet over medium heat and add the ground beef. Let it cook for about 4-5 minutes, breaking it apart with a wooden spoon as it browns. Once the meat is no longer pink, stir in the chopped onion, red pepper paste (or tomato paste), and spices (onion powder, cumin, paprika, salt, and black pepper). Continue cooking for another 5-6 minutes, stirring frequently, until the onions soften and the flavors meld together. If the mixture seems dry, add a splash of the reserved pasta water to keep it moist. Once everything is well combined and cooked through, remove the pan from the heat and set it aside.
Step 3: Make the Garlic Yogurt Sauce
In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt until smooth and creamy. Give it a quick taste and adjust the seasoning if needed. Let the yogurt sauce sit at room temperature so it’s not too cold when served. This ensures a better contrast with the warm pasta and meat.
Step 4: Prepare the Butter Sauce
In a small saucepan, melt the butter over medium heat. Once melted, stir in the sweet paprika, red pepper flakes, and salt, allowing the spices to infuse into the butter. Cook for 1-2 minutes, stirring occasionally, until the butter is fully melted and starts to bubble slightly. Be careful not to overheat it, as burning the spices will create a bitter taste. Once ready, remove from heat and set aside.
Step 5: Assemble the Dish
Divide the cooked pasta into individual serving bowls. Spoon about 4 tablespoons of the garlic yogurt sauce over each portion, spreading it evenly. Top with ⅔ cup of the spiced beef mixture, ensuring each bite has a rich, flavorful layer. Drizzle 1 tablespoon (or more, if you like) of the warm butter sauce over the top for a rich, finishing touch. Garnish with cherry tomatoes, dried mint or fresh parsley, and sumac for a burst of freshness and color. Serve immediately while everything is warm, and enjoy a dish that beautifully blends creamy, savory, and spiced flavors in every bite.
This dish is best served fresh, with all the elements coming together just before serving to keep the flavors vibrant and the textures perfect. Afiyet olsun!
Chef Emma’s Tips for Perfect Turkish Pasta
- Use full-fat Greek yogurt. It’s thick, creamy, and won’t get watery. If you only have regular yogurt, strain it first—trust me, it makes a difference.
- Fresh garlic is key. The yogurt sauce needs that punch. If raw garlic is too strong for you, lightly roast it for a milder, sweeter taste.
- Red pepper paste makes a difference. It adds depth, smokiness, and a bit of sweetness. Tomato paste works, but if you can find red pepper paste, use it.
Storage & Reheating Turkish Pasta
Storage Tips
- Store each component separately – Keep the pasta, meat sauce, yogurt sauce, and butter sauce in individual airtight containers. This prevents the pasta from absorbing too much sauce and becoming soggy.
- Refrigeration – Store leftovers in the refrigerator for up to 2 days. Greek yogurt can change in texture over time, so it’s best eaten fresh.
- Avoid freezing – The yogurt sauce does not freeze well, as it can separate and become grainy when thawed. If you plan to freeze any part of the dish, freeze only the meat sauce and pasta.
Reheating Instructions
- Pasta – Reheat the pasta in a pan over low heat with a splash of water to loosen it up. You can also microwave it for 30-60 seconds, stirring occasionally.
- Meat Sauce – Warm the meat sauce in a skillet over medium heat with a small amount of water to keep it from drying out. Alternatively, microwave it in 30-second intervals, stirring in between.
- Butter Sauce – Reheat gently in a saucepan over low heat until melted and fragrant. Avoid overheating, as the spices can burn.
- Yogurt Sauce – Do not heat the yogurt sauce. Instead, let it sit at room temperature for 15-20 minutes before serving to prevent a cold contrast against the warm pasta.
Assembling Leftovers
- Reheat the pasta, meat sauce, and butter sauce separately.
- Spoon fresh or room-temperature yogurt sauce over the warm pasta.
- Drizzle with the reheated butter sauce and garnish as desired.
For the best flavor and texture, eat this dish fresh. However, if you must store and reheat it, these tips will help keep it as delicious as possible. Afiyet olsun!
Frequently Asked Questions (FAQ) About Turkish Pasta
Can I make this dish vegetarian?
Yes! Replace the ground beef with chickpeas, lentils, or sautéed mushrooms for a hearty, plant-based alternative. You can also add roasted vegetables like eggplant or zucchini for extra flavor.
What type of pasta works best?
Short pasta shapes like farfalle, penne, fusilli, or rigatoni work best because they hold onto the sauces well. However, you can use any pasta you have on hand.
How can I adjust the spice level?
If you like it spicier, add more red pepper flakes or use a spicier variety like Aleppo or Urfa chili. If you prefer a milder dish, use sweet paprika instead of hot paprika and reduce the red pepper flakes.
What can I use instead of sumac?
If you don’t have sumac, a squeeze of fresh lemon juice can provide a similar tangy flavor.
Conclusion
Turkish pasta, or Yoğurtlu Makarna, is a perfect balance of creamy, tangy, and savory flavors, making it a unique and comforting dish. The combination of garlic-infused yogurt, spiced ground beef, and buttery paprika sauce creates a rich, layered taste experience that’s both satisfying and easy to prepare.
This dish is proof that simple ingredients—pasta, yogurt, butter, and spices—can come together to create something truly special. Whether you’re making it for a quick weeknight dinner or serving it as part of a larger Turkish-inspired feast, it’s a meal that’s sure to impress.
With its easy preparation, bold flavors, and endless variations, Turkish pasta is a dish that deserves a spot in your regular meal rotation. Give it a try, experiment with toppings, and make it your own!
For more flavorful pasta dishes, check out:
- Philly Cheesesteak Pasta for a cheesy, meaty twist.
- Creamy Parmesan Italian Sausage Soup is a comforting bowl of goodness.
- Lobster Ravioli if you’re craving an indulgent seafood pasta.
Afiyet olsun!
Print
Turkish Pasta
- Total Time: 30min
- Yield: 4 servings 1x
Description
Turkish pasta, or Yoğurtlu Makarna, is a delightful fusion of tender pasta, creamy garlic-infused yogurt sauce, and savory spiced ground beef, all topped with a rich paprika-infused butter drizzle. This dish harmoniously blends tangy, savory, and mildly spicy flavors, offering a comforting and satisfying meal that’s both unique and easy to prepare.
Ingredients
For the Pasta
- 8 ounces pasta (farfalle, penne, or fusilli)
- Kosher salt (for boiling water)
For the Meat Sauce
- 1 lb ground beef (93% lean)
- 1 medium onion, finely chopped
- 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
For the Garlic Yogurt Sauce
- 1 cup Greek yogurt (full-fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For the Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (Aleppo or Urfa chili recommended)
- ½ teaspoon kosher salt
Garnish (Optional)
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. The water should taste salty, like the ocean.
- Add the pasta and cook according to the package instructions until al dente (about 9-10 minutes).
- Before draining, save ½ cup of pasta water in case the dish needs moisture later.
- Drain the pasta and set it aside.
Step 2: Prepare the Meat Sauce
- Heat a large skillet over medium heat. Add the ground beef and cook for 4-5 minutes, breaking up the meat with a wooden spoon until browned and fully cooked.
- Stir in the chopped onion, red pepper paste, and spices (onion powder, cumin, paprika, salt, and pepper).
- Continue to cook for another 5-6 minutes, stirring frequently, until the onion softens and the meat is fully incorporated with the spices.
- If the meat mixture appears dry, add a few tablespoons of the reserved pasta water to keep it moist.
- Remove from heat and set aside.
Step 3: Make the Garlic Yogurt Sauce
- In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt until smooth and creamy.
- Taste and adjust the seasoning if necessary.
- Set aside at room temperature.
Step 4: Prepare the Butter Sauce
- In a small saucepan, melt the butter over medium heat.
- Stir in the sweet paprika, red pepper flakes, and salt.
- Cook for 1-2 minutes, allowing the flavors to infuse while the butter turns a deep golden color.
- Remove from heat and set aside.
Step 5: Assemble the Dish
- Divide the cooked pasta into serving bowls.
- Spoon 4 tablespoons of the garlic yogurt sauce over each portion.
- Top with about ⅔ cup of the cooked beef mixture.
- Drizzle with 1 tablespoon (or more) of the melted butter sauce.
- Garnish with cherry tomatoes, dried mint or fresh parsley, and sumac if desired.
- Serve immediately and enjoy.
Notes
- Yogurt: Full-fat Greek yogurt provides a creamier texture, but low-fat versions can be used for a lighter dish.
- Pasta: Short pasta shapes like fusilli or penne are ideal as they hold the sauces well.
- Spices: Adjust the amount of red pepper flakes to control the heat level.
- Storage: Store leftovers in separate airtight containers in the refrigerator for up to 2 days. Reheat the meat sauce and pasta gently; the yogurt sauce is best served fresh.
- Prep Time: 10min
- Cook Time: 20min
- Cuisine: Turkish
Nutrition
- Serving Size: Approximately 1 ½ cups
- Calories: Approximately 526
- Sugar: 6g
- Sodium: 651mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 113mg