Turkish Pasta Recipe

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 cups strained Greek yogurt
• 3 cloves garlic, finely minced
• 2 teaspoons kosher salt, divided, plus more to taste
• 5 tablespoons butter
• 2 teaspoons sweet paprika, divided
• 1 pound fusilli pasta
• 1 1/4 pounds ground round
• 1 cup chopped onion
• 1/4 teaspoon curry powder
• 2 teaspoons onion powder
• 1/2 teaspoon freshly ground black pepper
• 1 pint grape tomatoes, quartered
• 1 bunch flat leaf parsley, roughly chopped

Directions

Step 1: In a bowl, stir together the Greek yogurt, garlic, and 1/2 teaspoon of salt until well combined. Set this mixture aside for later use.

Step 2: In a small skillet or saucepan, melt the butter over medium heat. Once melted, add 1/2 teaspoon of paprika and a pinch of salt to taste. Stir and keep warm.

Step 3: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 9 minutes. Once cooked, drain the pasta and set it aside.

Step 4: While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it begins to brown.

Step 5: Add the chopped onion, remaining paprika, curry powder, onion powder, remaining salt, and black pepper to the skillet with the browned beef. Stir and cook the mixture until it becomes crumbly, browned, and slightly crispy.

Step 6: To assemble the dish, divide the cooked pasta among individual serving plates. Evenly spread the yogurt mixture over the pasta.

Step 7: Top the yogurt-covered pasta with the ground beef mixture. Drizzle the warm butter mixture evenly over the top.

Step 8: Finally, sprinkle the dish with the quartered grape tomatoes and chopped parsley for a fresh finish.

Nutrition Facts (per serving)

Nutrition Facts	Amount
Calories	526
Total Fat	25g
Saturated Fat	12g
Cholesterol	113mg
Sodium	615mg
Total Carbohydrate	34g
Dietary Fiber	3g
Total Sugars	6g
Protein	40g
Vitamin C	16mg
Calcium	141mg
Iron	5mg
Potassium	770mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The Origins of Turkish Pasta

Turkish pasta, as it is known today, has roots that trace back to the Ottoman Empire, where culinary traditions from the Middle East, Central Asia, and Mediterranean regions merged. The use of yogurt, ground meat, and spices like paprika reflects a blend of Turkish and neighboring cuisines. Although pasta itself was not native to Turkey, dishes incorporating noodles or small pasta shapes became popular in urban centers like Istanbul during the 19th century, often adapted to local tastes and ingredients.

Regional Variations

Across Turkey, pasta dishes vary depending on available ingredients and regional preferences. In the western coastal areas, such as Izmir and Aegean towns, lighter sauces with olive oil and fresh herbs are favored. In contrast, central Anatolia, including Ankara and Konya, emphasizes heartier versions with yogurt-based sauces and ground meat. Eastern regions sometimes incorporate spices like cumin or Aleppo pepper for a bolder flavor. These subtle differences create a distinct regional identity while maintaining the core elements of Turkish pasta.

How It Differs from Similar Dishes

Turkish pasta stands out from Italian or Middle Eastern pasta dishes due to its unique yogurt-based sauce and the combination of sweet paprika with ground beef. Unlike Italian pasta, which often relies on tomato sauces or cheese, Turkish pasta balances the tanginess of yogurt with the richness of butter and the depth of spices. It also differs from Middle Eastern noodle dishes such as koshari or macarona bechamel, which use lentils, chickpeas, or bchamel rather than a yogurt-garlic sauce.

Where It Is Usually Served

Turkish pasta is commonly served as a main course during family meals, special gatherings, or festive occasions. It is popular in home kitchens but can also be found in casual restaurants and local eateries throughout Turkey. Often, it is accompanied by fresh vegetables, pickles, or a side salad, and sometimes paired with flatbread to scoop up the sauce. Its versatility makes it suitable for both everyday meals and celebratory feasts.

Interesting Facts

• The use of yogurt in savory dishes is a hallmark of Turkish cuisine, reflecting its historical significance in the diet of nomadic Turkic peoples.
• Sweet paprika, an ingredient in Turkish pasta, was introduced from Europe but quickly became a staple spice in Turkish kitchens due to its vibrant flavor and color.
• In modern adaptations, some chefs experiment with different pasta shapes, plant-based meats, or additional spices, showing the dish's flexibility and enduring popularity.
• The layering techniquepasta, yogurt, ground meat, and butteris reminiscent of other Turkish layered dishes, like manti and lasagna-style pastas.
• Though it may seem similar to Italian dishes at first glance, Turkish pasta maintains a distinctive aroma and tanginess due to the yogurt, making it instantly recognizable.

FAQ about Turkish Pasta Recipe

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