Turkish Pasta with Garlic Yogurt
Tender short pasta is layered with garlicky yogurt, paprika-seasoned ground beef, buttery paprika, fresh tomatoes, and parsley for a comforting Turkish-inspired dinner with bright, creamy contrast.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 12 oz (340 g) short pasta
- 2 cups (480 g) plain whole-milk yogurt
- 2 cloves garlic
- 1 lb (450 g) ground beef
- 1 small yellow onion
- 2.5 teaspoons paprika
- 1.5 teaspoons kosher salt
- 0.25 teaspoon black pepper
- 4 tablespoons (57 g) unsalted butter
- 2 medium tomatoes
- 0.25 cup chopped (15 g) fresh parsley
Cooking instructions
- Bring a large pot of generously salted water to a boil. Cook the short pasta according to the package directions until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain the pasta. (about 12 min) — Boiling
- While the pasta cooks, grate or finely mince the garlic and stir it into the yogurt with 1/2 teaspoon salt and the black pepper. Set aside. (about 3 min) — Room temperature
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the beef, until the onion is tender and the beef is browned with no pink remaining, 7 to 9 minutes. Drain excess fat if needed. Stir in 1 teaspoon paprika and 1/2 teaspoon salt. The beef should reach 160°F (71°C) on an instant-read thermometer. (about 9 min) — Medium-high
- Melt the butter in a small skillet over medium heat. Stir in the remaining 1 teaspoon paprika and cook for 30 to 60 seconds, just until fragrant; do not let the paprika burn. (about 1 min) — Medium
- Divide the pasta among four shallow bowls. Spoon the garlic yogurt over the pasta, top with the seasoned beef, and drizzle with the paprika butter. Finish with diced tomatoes and chopped parsley. Serve immediately. (about 2 min) — Hot