Growing up in Türkiye and making my fair share of Turkish recipes, this comforting Turkish pasta dish, known as kiymali makarna, was one of my mom’s go-to weeknight dinners. So, when I came across Anna Paul’s TikTok video of her mom making it, I was instantly transported back to my childhood.
This dish is a simplified take on manti, the iconic Turkish dumplings known for their labor-intensive preparation. Making manti is usually a communal activity involving making the dough from scratch, filling it with spiced meat, and folding each piece by hand. It is a process that takes hours. This “cheat manti” (or sometimes referred to as “manti pasta”) offers the same bold and comforting flavors but in a fraction of the time, making it perfect for modern weeknight cooking.
Ingredients and Substitutions:
This dish is all about combining simple ingredients to create layers of flavor. While the list of ingredients may look long, there are plenty of options when it comes to substitutions. Below is what you’ll need:
- Pasta: I use farfalle, but other small pasta shapes like fusilli or penne would work. You can also use your gluten-free pasta if you are following a gluten-free diet. For a gluten-free option, use your favorite gluten-free pasta. While alternative pastas like chickpea or brown rice pasta can be used, note that their distinct flavors might slightly change the overall taste of the dish.
- Ground beef: Lean ground beef (93%) works best for a lighter, flavorful meat sauce. You can also use ground lamb, turkey, or chicken, but keep in mind that each will bring a distinct flavor profile to the dish.
- Yellow onion: You’ll need about a cup of finely chopped yellow onion. Any type of onion, like Walla Walla, Vidalia or even white onion would work.
- Red Pepper Paste : Traditionally, this recipe uses mildly hot red pepper paste, which adds a unique depth of flavor. It’s readily available online (affiliate link). If you don’t have it on hand, tomato paste makes a great substitute.
- Spices: You’ll need a combination of onion powder (to enhance the onion taste), ground cumin, sweet (or smoked) paprika, red pepper flakes (such as Aleppo or Urfa chili pepper), salt and black pepper.
- Greek Yogurt: I like the thickness of plain Greek yogurt (as you can see in my Greek Yogurt Pasta Sauce recipe), but regular unsweetened plain yogurt would also work. Go for full-fat yogurt for the most delicious creamy sauce or low-fat for a lighter one.
- Fresh Garlic: Use fresh garlic cloves for the signature garlicky taste. However, while not traditional, you can use garlic powder for a milder flavor.
- Lemon Juice: Similar to my yogurt dressing recipe, a squeeze of lemon juice helps balance the strong garlic flavor.
- Unsalted butter: You can use salted or unsalted butter, but if you go with the salted version, be sure to adjust the seasoning accordingly.
- Kosher salt
- Garnish: Though they are optional, the traditional Turkish pasta is sprinkled with a handful of dried mint and sumac. Alternatively, you can use chopped parsley and chili flakes, if you don’t mind the heat. I also added a handful of cherry tomatoes for some color, but they are also optional.
How To Make Turkish Pasta?
At first glance, this recipe might seem to have many steps, but most of them can be done simultaneously, making the process quicker and more efficient. Here is how I do it:
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Save half a cup of the cooking liquid, drain the pasta, and set it aside.
- Saute meat: While the pasta is cooking, add the ground meat in a large skillet (or a pan). In the viral TikTok video, Anna’s mom intentionally does not use olive oil, saying that the meat releases its oils as you saute it. Initially, I was a bit skeptical, but she was right. Still, if you feel like your meat can benefit from a little olive oil, feel free to use it.
- Cook with the spices and add the onion: Add the spices and cook, stirring constantly, for about 5 minutes, or until the meat is no longer pink. Then, add the diced onion and red pepper paste (or tomato paste) cook until softened. As you are sauteing, use the reserved pasta as needed, ensuring that the meat sauce maintains its moisture levels.
- Make the garlicky yogurt sauce: Whisk yogurt, minced garlic, lemon juice and kosher salt in a bowl until super creamy. Taste for seasoning and make sure it is seasoned according to your taste buds.
- Make the butter drizzle: I recommend making the butter drizzle right before serving. The process is super simple. Melt butter in a small saucepan and then stir in 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Cook until butter is fully melted and bubbly.
- Assemble: To serve, grab a pasta bowl. Place the cooked pasta at the bottom, spoon 4 tablespoons of the yogurt sauce on top followed by ⅔ cup of the cooked beef. Finish it with a drizzle (about one or two tablespoons) of the paprika butter sauce. Repeat the same process for the rest of the bowls.
- Garnish: If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using.
Make Ahead and Storage Tips:
While this dish is quick to assemble, you can save time by preparing some components in advance to assemble it in a flash. It also stores well, making for a flavorful lunch the next day. Here is how I do it:
- Make Ahead:
- Meat sauce: Cook the meat and onion mixture, let it cool to room temperature, and store it in an airtight container in the refrigerator for up to 2 days.
- Garlic yogurt sauce: Prepare the sauce and store it in a jar or airtight container in the fridge for up to 2 days.
- On the day you plan to serve: Cook the pasta while reheating the meat sauce on the stovetop. Right before serving, make the chili butter sauce and assemble as written in the recipe.
- Storage & Reheating: If you can, I recommend keeping each component of the leftovers separate in airtight containers in the fridge. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.
Helpful Tips:
- Cooking onion: When I first saw the viral video, I was a bit skeptical about sauteing the onion after cooking the meat, but to my surprise, I found that this method preserves the onion flavor better, creating a distinct and delicious contrast, very similar to manti. It’s different from how my mom prepared it, but I really enjoyed the end result.
- Spice levels: The spicy butter drizzle is a signature component of this recipe. While the recipe below is more on the milder side, feel free to up the amount of red pepper flakes if you love spicy food. The yogurt sauce beautifully balances the spiciness creating a harmonious flavor profile.
- Let it sizzle: I’ve seen some people make the butter drizzle in the microwave. While I understand that it is convenient (and one last dish to wash), the butter drizzle is supposed to sizzle when drizzled. That is why, for the most authentic Turkish pasta experience, take the extra minute to melt and season the butter in a skillet. The sizzling adds a burst of aroma and flavor that truly elevates the dish.
- Curry powder: In Anna Paul’s version of Turkish pasta, she adds a dash of curry powder. While you’re welcome to include it, I chose to omit it since curry powder isn’t traditionally used in manti. To stay true to the version I grew up eating, I opted for the classic spices instead.
Other Pasta Recipes You Might Like
If you make your own Turkish Pasta following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Turkish Pasta Recipe
The TikTok-viral Turkish Pasta recipe, made famous by Anna Paul, is a 30-minute wonder that's as delicious as it is easy. Made by layering cooked pasta with garlicky yogurt, spiced ground beef, and a chili butter drizzle, this recipe is easy to make, satisfying, and totally worthy of the hype.
Ingredients
For The Pasta
- 8 ounces pasta, I use farfalle but any shape would work
- Kosher salt
For The Meat Sauce
- 1 lbs ground beef, 93%
- 1 medium size 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
For The Garlic Yogurt Sauce
- 1 cup Greek yogurt, unsweetened plain (full fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes, or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
- ½ teaspoon kosher salt
As Garnish (optional)
- ½ cup cherry tomatoes, cut in half
- 4 tablespoons dried mint, or fresh parsley
- 2 tablespoons sumac, optional
Instructions
- Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.
- While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. As it cooks, it should release some of its oils.
- Add the 1 medium-sized chopped onion, 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. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.
- To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon kosher salt in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
- Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.
- To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and ⅔ cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Repeat the same process for the rest of the bowls.
- If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.
Video
Notes
- Yields: This recipe makes 4 servings. The nutritional values below are per serving.
- Reserved liquid: I always save some of the pasta water in case my pasta dries out while I am working on the sauce. In this recipe, you (most likely) will not need it since we work simultaneously, but still, it is a good backup in case you need it.
- No olive oil for sauteing the meat: I stayed true to the TikTok viral recipe by not using oil to saute the beef as the meat releases its oils as you cook it. Initially, I was a bit skeptical, but she was right. As long as you keep stirring, the meat will eventually release some of its oils and brown nicely. Still, if you feel your meat can benefit from a bit of olive oil, feel free to use it.
- Storage & Reheating: Store each component of the leftovers separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.
Nutrition
Calories: 563kcal | Carbohydrates: 52g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 983mg | Potassium: 692mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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