Anna Paul's Turkish Pasta (Printer-Friendly)
Turkish-inspired pasta layered with garlic yogurt, spiced beef, paprika butter, fresh tomatoes, parsley, and feta.
# What You’ll Need to Cook:
→ Garlic Greek Yogurt
01 -
480 ml Greek yogurt
02 -
4 garlic cloves, finely grated
03 -
Juice of ½ lemon
04 -
Salt, to taste
→ Spiced Beef
05 -
450 g ground beef
06 -
1 yellow onion, diced
07 -
1 teaspoon sweet paprika
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon ground cumin
10 -
3 tablespoons tomato paste
11 -
Salt and black pepper, to taste
→ Paprika Butter
12 -
60 g unsalted butter
13 -
1 teaspoon sweet paprika
→ Pasta and Toppings
14 -
340 g cooked pasta (fusilli or penne)
15 -
Cherry tomatoes, halved
16 -
Fresh parsley, chopped
17 -
Feta cheese, crumbled
# Steps to Prepare:
01 -
In a small bowl, combine Greek yogurt, finely grated garlic, lemon juice, and a pinch of salt. Mix thoroughly and set aside.
02 -
Heat a large skillet over medium heat. Add diced onion, sauté for 2-3 minutes until softened. Stir in sweet paprika, garlic powder, and cumin. Cook for an additional 2 minutes, allowing the spices to bloom.
03 -
Add ground beef to the skillet. Sauté until browned, about 10 minutes. Stir in tomato paste and season liberally with salt and black pepper. Simmer for 2-3 minutes, ensuring the mixture thickens and flavors meld.
04 -
In a small saucier or saucepan, melt the butter over low heat. Stir in sweet paprika and cook until the mixture gently bubbles, then remove from heat.
05 -
Arrange cooked pasta on a serving platter or onto individual plates. Spoon the garlic yogurt evenly over the pasta, followed by the spiced beef mixture. Drizzle paprika butter across the dish.
06 -
Top with halved cherry tomatoes, crumbled feta cheese, and a generous sprinkle of fresh parsley. Serve immediately while warm.
# Extra Cooking Tips:
01 -
For the creamiest result, use full-fat Greek yogurt and freshly grate the garlic for optimal flavor.