Name: Turkish Beef Pasta with Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 8 ounces pasta, farfalle or any preferred shape; Kosher salt; 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, halved; 4 tablespoons dried mint or fresh parsley; 2 tablespoons sumac (optional)

There’s something so comforting about the mix of tender pasta, flavorful spiced beef, and that cool, creamy tang of yogurt. This Turkish Beef Pasta with Yogurt Sauce Recipe hits all the right notes — it’s hearty, vibrant, and surprisingly simple to pull together on any night of the week.

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

Why You'll Love This Recipe

I first stumbled on this Turkish Beef Pasta with Yogurt Sauce Recipe on a frenzy of TikTok food trends, and honestly, it’s stuck with me for good reason. The flavors feel fresh yet deeply satisfying, and it’s perfect when you want something a bit different from the usual pasta dinners.

Richly flavored meat sauce: The blend of paprika, cumin, and red pepper paste really brings out a smoky depth that keeps you coming back for more.
Creamy garlic yogurt: The yogurt sauce cools down the spices and adds a velvety texture that contrasts beautifully with the beef.
Quick and easy to prepare: Despite looking or sounding fancy, this recipe comes together in about 30 minutes, making it great for weeknight dinners.
Flexible and customizable: You can swap the pasta shapes or adjust spice levels to suit your tastes — a recipe that invites your own kitchen creativity.

Ingredients & Why They Work

The magic of this Turkish Beef Pasta with Yogurt Sauce Recipe lies in its simple ingredients working harmoniously: satisfying, succulent beef combined with spice-forward seasonings, cool tangy yogurt, and buttery smoky goodness. Here are the key ingredients and why they're essential:

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

Farfalles or any pasta: I love farfalle because its little “bows” scoop up that meaty sauce and yogurt, but any pasta you have on hand will do nicely.
Ground beef (93% lean): This lean but flavorful beef releases just enough fat to sauté itself without needing added oil — trust me, it works! If you prefer, you can add a teaspoon of olive oil to help things along.
Onions: They add essential sweetness and soften into the meat sauce, balancing the spices beautifully.
Red pepper paste or tomato paste: I use red pepper paste for a smoky kick, but tomato paste works well if you want a milder flavor.
Spices (paprika, cumin, onion powder): These bring warmth and authenticity, capturing the heart of Turkish flavors without overwhelming the dish.
Greek yogurt: Unsweetened, plain yogurt is crucial for that creamy garlic sauce with just the right tang.
Garlic and lemon juice: They brighten the yogurt and add a refreshing zing.
Butter, paprika, and red pepper flakes: Melted together into a sauce, they finish the dish with a fragrant, luscious drizzle that feels indulgent but so comforting.

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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

Personally, I enjoy tweaking this Turkish Beef Pasta with Yogurt Sauce Recipe depending on my mood or the season. Don’t hesitate to make it your own — cooking is about what delights your palate and fits your lifestyle.

Variation: I once swapped the ground beef for ground lamb to deepen the flavor and added a pinch of cinnamon for extra warmth—it was a game changer and perfect for cooler evenings.
For a lighter version: Use lean turkey or chicken instead of beef and swap butter for olive oil in the sauce.
Spice level: The red pepper flakes give just a gentle heat, but feel free to dial it up or down depending on who’s at your table.
Vegetarian twist: I've tried sautéed mushrooms and lentils in place of beef, and while different, it still felt hearty and satisfying with the yogurt and butter sauce.

Step-by-Step: How I Make Turkish Beef Pasta with Yogurt Sauce 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

Fill a large pot with water, bring it to a boil, and don’t be shy with the salt — the water should taste like the sea. Adding generous kosher salt helps flavor the pasta from within. Drop in your farfalle and cook until al dente; mine usually takes 9-10 minutes. Don’t forget to scoop out about half a cup of the starchy pasta water before draining — it’s handy to loosen the sauce if things get too thick.

Step 2: Build the Flavorful Meat Sauce

While the pasta cooks, heat a large skillet over medium heat and add the ground beef. No oil needed here — just break the meat apart and let it cook until no longer pink, about 4-5 minutes. As it cooks, the fat renders out, giving rich flavor. Toss in chopped onions, red pepper paste, and the spices (onion powder, cumin, paprika, salt, and pepper). Cook it all together until onions soften and the beef is fully cooked — about 5-6 minutes. If it looks dry, splash in a bit of that reserved pasta water to keep it moist and saucy.

Step 3: Whip Up the Garlic Yogurt Sauce

In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and salt. Give it a quick taste; it should be bright and garlicky but not overpowering. If your yogurt is too thick, a tiny splash of water or lemon juice can loosen it up to a perfect drizzling consistency.

Step 4: Make the Spiced Butter Sauce

For that ultimate finishing touch, melt butter in a small pan over medium heat. Stir in the paprika, red pepper flakes, and salt, cooking until the butter turns bubbly and aromatic. This smoky, spicy butter sauce elevates the entire dish and adds both flavor and a gorgeous shine.

Step 5: Assemble and Serve

Place the cooked pasta in bowls, dollop the yogurt sauce generously over the top, then spoon on the spiced ground beef. Drizzle everything with the warm butter sauce — this is where the dish truly comes alive. If you like, sprinkle halved cherry tomatoes, dried mint or fresh parsley, and a pinch of sumac for extra color and zing. Serve immediately and watch your family or friends enjoy every bite.

Top Tip

After making this Turkish Beef Pasta with Yogurt Sauce Recipe countless times, I’ve learned a few little tricks that take it from delicious to unforgettable. These tips will help you get the balance just right and avoid common pitfalls.

Don’t rush the sauté: Let the beef brown without crowding the pan, and stir enough to break it up but keep some texture – this creates a richer, more layered flavor.
Adjust seasoning after cooking: Taste your meat sauce before assembling, as salt and spice amounts can vary depending on your beef and brands of paste.
Yogurt sauce texture: Use full-fat Greek yogurt for creaminess, but if you need to thin it, add lemon juice a bit at a time – it perks up the sauce wonderfully.
Butter sauce finishing touch: Don’t let the butter burn; gentle heat will bring out the smoky paprika flavor without bitterness.

How to Serve Turkish Beef Pasta with Yogurt Sauce Recipe

Garnishes

I usually top this pasta with a handful of halved cherry tomatoes—they add a fresh pop of sweetness and a bit of juiciness that cuts through the richness. Then I sprinkle dried mint for that lovely herbal lift or fresh parsley if I have it on hand. A dash of sumac gives an extra zing and beautiful color, but it’s totally optional based on what you like or can find.

Side Dishes

Keep sides simple here—the dish is pretty hearty on its own. A crisp salad with lemony vinaigrette or some roasted vegetables like eggplant or carrots pairs perfectly. I’ve also served it with warm pita bread to scoop up any leftover sauce, which is always a hit.

Creative Ways to Present

For dinner parties, I like to serve this pasta family-style in a big colorful dish with separate bowls of yogurt sauce and butter sauce on the side, so guests can customize their plates to their liking. It feels interactive and special without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I recommend storing each component separately in airtight containers—pasta, beef sauce, yogurt sauce, and butter sauce—so flavors stay at their best and textures don’t get soggy or separate. Keep everything refrigerated and aim to eat leftovers within 2 days.

Freezing

From experience, freezing the meat sauce alone works great if you want to save some for another day. I wouldn’t freeze the pasta or yogurt sauce though, as texture can change. When ready, thaw the meat sauce in the fridge overnight and reheat gently.

Reheating

Reheat the pasta and beef sauce gently in a skillet with a splash of water or reserved pasta water to bring back some moisture. Warm the butter sauce separately on low heat. Add yogurt sauce fresh — it tastes best chilled!

Frequently Asked Questions:

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

Absolutely! Ground lamb or turkey work well and change the flavor profile a bit. Ground chicken is another option, just adjust seasonings if needed to boost flavor.

What pasta shapes work best with this recipe?

While I prefer farfalle because it holds the sauce nicely, you can use penne, fusilli, rigatoni, or even spaghetti — basically, whatever you have. The idea is to have pasta that can catch the meat sauce and yogurt.

Can I make the yogurt sauce ahead of time?

Yes, you can make the garlic yogurt sauce a few hours or even a day ahead and keep it refrigerated. Just give it a good stir before serving, and if it’s too thick, thin it slightly with lemon juice or water.

Is this recipe spicy?

The recipe has a gentle warmth from the red pepper flakes and paprika, but it’s not overwhelmingly spicy. You can easily control the heat by adjusting the amount of red pepper flakes or omitting them altogether.

Final Thoughts

This Turkish Beef Pasta with Yogurt Sauce Recipe is one of those dishes I keep coming back to because it’s not just delicious, but it’s flexible and feels special every time I make it. Whether it’s a busy weeknight or a casual dinner with friends, this recipe brings a little magic to the table without stress. I hope you enjoy making and sharing it as much as I do!