This Turkish pasta went viral for a reason — layers of seasoned beef, cool garlic yogurt, and sizzling paprika butter over tender farfalle. A weeknight-friendly take on traditional Turkish mantı.
Why This Recipe Works
- Three separate sauce components — meat, yogurt, butter — create layers of flavor and texture in every bite
- The garlic yogurt sauce cools down the spiced beef and adds a tangy creaminess that balances the richness
- Blooming paprika and pepper flakes in butter releases their fat-soluble flavor compounds, making the drizzle intensely aromatic
- Farfalle's ruffled edges trap the yogurt sauce and catch small bits of seasoned beef
Matt took one bite and just pointed at the bowl with his fork. That's his version of a five-star review. I'd seen this Turkish pasta all over TikTok — Anna Paul's version specifically — and I'll admit I was skeptical. Yogurt on pasta? With butter drizzled on top? It sounded like too many competing flavors. But I made it on a random Tuesday because I had ground beef thawing and Greek yogurt about to expire, and now it's been on repeat in our kitchen for weeks.
What makes this Turkish pasta so wildly good is the layers. You've got tender pasta on the bottom, a cool and tangy garlic yogurt sauce, then richly spiced beef crumbles, and finally — the thing that ties it all together — this sizzling paprika butter that you drizzle right on top. It's based on a traditional Turkish dish called mantı, which normally involves hand-folding tiny little dumplings for hours. This version gives you all those same flavors in about 30 minutes, which is exactly my kind of recipe.
I've made this at least fifteen times now and even Ben — my four-year-old who basically survives on plain noodles — eats the pasta with a little yogurt sauce on top. Lily has started making the yogurt sauce herself, which is basically just whisking four things together, but she's proud of it and honestly she seasons it better than I do. The whole thing comes together while the pasta boils, so you're looking at one pot, one skillet, and one small saucepan. Perfect for those nights when I'm running on fumes after work.
The real game-changer for me was learning to bloom the paprika in the butter. That 90 seconds where the spices hit the hot fat and the whole kitchen fills with this smoky, almost sweet aroma — that's when you know it's going to be good. Don't rush it, but don't walk away either. I speak from experience on that one.
Grab your skillet — this one's a keeper.
How It Comes Together
Chef Tips
- I've found that full-fat Greek yogurt makes a huge difference here — low-fat gets watery and doesn't coat the pasta the same way.
- Don't skip the paprika butter. I know it seems like a lot of butter, but it's the soul of this dish — that spiced red oil drizzle is what makes it.
- If you can find Turkish red pepper paste (biber salçası) instead of tomato paste, use it. It adds a smoky sweetness that tomato paste just can't match.
- After trying both ways, I always bring the yogurt sauce to room temperature before serving. Cold yogurt on hot pasta creates a temperature shock that's not as pleasant.
- This reheats surprisingly well — store the components separately and assemble fresh. The yogurt sauce keeps 3-4 days in the fridge.
Variations
Lamb Turkish Pasta
Swap ground beef for ground lamb and add a pinch of cinnamon and allspice to the meat for a more traditional Turkish flavor.
Vegetarian Version
Replace the beef with sautéed mushrooms and walnuts chopped fine. Season with the same spices — the yogurt and butter sauces carry most of the flavor anyway.
Extra Spicy
Double the red pepper flakes, use hot paprika instead of sweet, and add a teaspoon of Aleppo pepper or Urfa chili flakes to the butter sauce.
Serving Suggestions
Serve as a complete meal — it doesn't need much alongside. A simple cucumber-tomato salad with a squeeze of lemon and some warm pita bread on the side is all you need.
Make It Ahead
Cook the beef and make the yogurt sauce up to 2 days ahead. Store separately in the fridge. Make the butter sauce and cook the pasta fresh when ready to serve.
