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 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 and 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 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)

Picture a plate layered with tender pasta, rich spiced beef, and a cool, garlicky yogurt sauce that just melts in your mouth — that’s the magic of this Turkish Beef Pasta with Yogurt Sauce Recipe. It’s comfort food meeting Mediterranean flair in the most delicious way.

A yellow bowl holds a dish with three layers: the bottom layer is pale yellow bowtie pasta spread evenly, the middle layer is white creamy sauce dolloped thickly, and the top layer has cooked brown ground meat mixed with onions and bright red halved cherry tomatoes, sprinkled with green dried herbs. A silver fork rests inside the bowl on the right side. In the background, there is part of another identical yellow bowl with the same dish, and two small round bowls, one with red spice powder and the other with white sauce. All bowls are set on a white marbled surface with a dark blue cloth partially visible on the lower left. 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

Honestly, this recipe has become one of my go-to dishes. It’s super flavorful yet so simple to prepare. Plus, the yogurt sauce brings a refreshing twist that sets it apart from your typical pasta.

Simple Ingredients: It uses everyday pantry staples, yet comes together to create something truly special.
Comfort with a Twist: The yogurt sauce adds a creamy tang that perfectly balances the spicy meat.
Quick and Easy: This wholesome meal comes together in about 30 minutes — perfect for busy evenings.
Customizable: You can easily adapt spices or add garnishes based on what you love or have on hand.

Ingredients & Why They Work

The harmony of ingredients is what makes this Turkish Beef Pasta with Yogurt Sauce Recipe sing. The robust spices warm the beef while the tangy yogurt cools and complements it beautifully — all atop your favorite pasta shape.

Flat lay of farfalle pasta uncooked, a whole medium yellow onion, a small pile of raw ground beef, two whole brown garlic bulbs, a whole fresh lemon, a small bowl of plain Greek yogurt, a small white bowl of red pepper paste, a small white bowl of sweet paprika powder, a small white bowl of ground cumin powder, a small white bowl of onion powder, a small white bowl of red pepper flakes, a small white bowl of kosher salt, a small white bowl of ground black pepper, a small white bowl of unsalted butter slabs, halved fresh cherry tomatoes, a small bunch of fresh parsley sprigs, a small white bowl of dried mint leaves, a small white bowl of sumac powder placed 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 this dish because its bow-tie shape holds onto the sauce well, but any pasta will do.
Ground Beef: I use 93% lean for the right balance of flavor and fat to keep things juicy without too much grease.
Onion: Adds sweetness and depth to the meat sauce, helping those spices meld beautifully.
Red Pepper Paste: This packs a deeper, smoky heat than tomato paste; if unavailable, tomato paste works just fine.
Onion Powder & Spices (Cumin, Paprika): Layer in that warm, earthy, and fragrant flavor typical of Turkish cooking.
Greek Yogurt: Full fat or skim, it makes the sauce rich and creamy while keeping it fresh tasting.
Garlic and Lemon Juice: They brighten the yogurt sauce and lift the whole dish with freshness.
Butter & Paprika for the Sauce: This finishing touch adds richness and a little smoky kick infused by the red pepper flakes.
Garnishes (Cherry Tomatoes, Mint or Parsley, Sumac): Freshness and a hint of tartness that brighten each bite.

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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 love that this Turkish Beef Pasta with Yogurt Sauce Recipe lets you play around a bit. Sometimes I add a handful of chopped fresh herbs to the meat, or swap red pepper flakes for smoked paprika for milder heat.

Variation: For a veggie boost, I stir in some sautéed spinach or mushrooms with the meat — it’s a great way to sneak in greens without overpowering the flavors.
Make it Spicy: If you love heat, double the red pepper flakes in the butter sauce — I’ve done it and it totally wakes up the dish!
Dairy-Free Option: Try substituting the yogurt sauce with a coconut yogurt or cashew cream if you need a dairy-free version, though the tang will differ.

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

A close-up of a fork holding a bite of farfalle pasta with layers including light yellow pasta shapes at the bottom, topped with browned ground meat, melted shredded yellow cheese, half of a red cherry tomato, small bits of green parsley, and a light drizzle of white sauce. The background shows more pasta mixed with similar ingredients inside a white bowl, all set on a white marbled surface. The overall colors are warm with reds, yellows, browns, and greens. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Just Right

Fill a large pot with water, add a generous pinch of kosher salt — I like to think it should taste like the sea, which helps the pasta flavor really shine through. Add your pasta and cook until al dente, checking the package as cooking times vary. I usually save a half cup of the pasta water before draining — a solid trick to loosen the sauce if needed.

Step 2: Build a Flavorful Meat Sauce

In a large skillet over medium heat, add your ground beef straight away—no oil needed because the beef will release its own oils as it cooks. Stir frequently, breaking up any large chunks, and after about 4-5 minutes, add finely chopped onion, red pepper paste, and spices. Let it cook and meld until the onions soften and the beef is fully browned. If the mixture looks dry, a splash of reserved pasta water does wonders.

Step 3: Whisk Together the Cool Yogurt Sauce

In a small bowl, combine creamy Greek yogurt with minced garlic, lemon juice, and salt. Taste and adjust seasoning — this sauce is the cooling counterpart to your spicy beef, so don’t be shy with the garlic!

Step 4: Prepare the Spiced Butter Drizzle

Melt butter gently in a small saucepan, then stir in sweet paprika, red pepper flakes, and salt. Let that sizzle for a moment until the butter is fragrant and bubbling — this drizzle adds an irresistible finish.

Step 5: Assemble and Serve

Place cooked pasta in bowls, dollop on the yogurt sauce, spoon over the spiced beef, then drizzle liberally with buttery paprika sauce. Finally, sprinkle your chosen garnishes like cherry tomatoes, mint, and maybe a dash of sumac if you have it. Now you’re ready to enjoy!

Top Tip

From my time making this dish, a few tricks make all the difference between “good” and “wow.” These tips saved me so many times, especially when juggling the pasta and the sauce at once.

Save Your Pasta Water: It’s liquid gold! A splash will loosen and bring everything together without watering it down.
Don’t Add Oil to the Beef: I was skeptical too, but trust the process — the beef releases enough fat to cook nicely without sticking.
Season the Yogurt Sauce Generously: Sometimes yogurt can be mild; a good pinch of salt, garlic, and lemon juice bring it to life.
Butter Sauce Last Minute: Make this just before serving for the freshest flavor and that irresistible bubbling aroma.

How to Serve Turkish Beef Pasta with Yogurt Sauce Recipe

Garnishes

I’m partial to fresh mint leaves and halved cherry tomatoes for brightness and color. Sometimes I sprinkle dried mint over the top when fresh isn’t handy—it adds an authentic herbal note. Sumac is my secret weapon for a tangy pop that complements the beef and yogurt perfectly.

Side Dishes

This dish stands out on its own, but I love serving it with a crisp cucumber salad or simple roasted vegetables to balance the richness. A side of warm crusty bread is also a winner for mopping up any extra sauce.

Creative Ways to Present

For dinner guests, I sometimes plate the pasta in shallow bowls, layering the beef and yogurt sauce in neat portions. A drizzle of the paprika butter around the edge makes the colors pop, plus a sprinkle of fresh herbs crowns it beautifully. It’s simple, elegant, and feels special.

Make Ahead and Storage

Storing Leftovers

I recommend storing the pasta, meat sauce, and yogurt sauce separately in airtight containers to keep flavors and textures fresh. This way, nothing gets soggy overnight. They’ll all last well for 1-2 days in the fridge.

Freezing

The meat sauce freezes beautifully on its own if you want to prep ahead. I usually avoid freezing the pasta or yogurt sauce, as the texture can change when thawed. But the meat can be your time-saving hero!

Reheating

Gently reheat the meat sauce and pasta together in a skillet with a splash of water or reserved pasta water to restore moisture. The yogurt sauce is best dolloped on fresh after warming—the heat can cause it to break or lose that lovely creamy texture.

Frequently Asked Questions:

Can I use a different type of meat for this Turkish Beef Pasta with Yogurt Sauce Recipe?

Absolutely! While ground beef is traditional here, ground lamb or turkey can work, although the flavor and fat content will vary. Adjust seasoning and cooking time accordingly depending on the meat you choose.

Is there a substitute for red pepper paste in the recipe?

If you can’t find red pepper paste, tomato paste is a handy substitute that still adds depth, though it won’t have the same smoky heat. For more spice, consider adding some crushed red pepper flakes or a dash of smoked paprika alongside.

What kind of pasta works best for this Turkish Beef Pasta with Yogurt Sauce Recipe?

Farfalle is my favorite here because the shape catches the sauce wonderfully, but feel free to use penne, rigatoni, or even bow tie pasta. Just pick something that holds sauce well.

Can I prepare parts of this recipe ahead of time?

Definitely! You can cook the meat sauce a day ahead and reheat it when ready to serve. The yogurt sauce is best kept fresh but can be mixed a few hours ahead and stored in the fridge.

Final Thoughts

This Turkish Beef Pasta with Yogurt Sauce Recipe holds a special place in my kitchen because it’s one of those meals that feels both cozy and exciting. It’s a beautiful balance of warm, hearty, and fresh flavors all in one bowl. I hope you enjoy making it just as much as I do — it might just become one of your favorites too!