A quick weeknight Turkish pasta dish that delivers all the comforting flavors of traditional manti. Kıymalı makarna is pasta topped with spiced meat, a garlicky yogurt sauce, and aromatic butter sauce. Ready in 30 minutes.
I’ve made my share of Turkish recipes, but this comforting Turkish pasta dish is one that had completely escaped my radar until quite recently. I was on a video call with a Turkish colleague when I saw her young son sitting in the background enjoying a delicious-looking pasta – I had to ask her how to make it!
This simple recipe is a deconstructed take on Turkish manti, and is a popular weeknight dinner in Turkish homes.
Jump to:
What is Turkish Pasta
Turkish Pasta, or kıymalı makarna (meaning “mince meat pasta”), or yalancı mantı (meaning “fake manti”), is essentially a simplified take on mantı, Turkish dumplings (which can be quite time-consuming to make). The dish is made up of pasta with a garlic yogurt sauce (similar to that of cilbir), topped with a ground meat sauce. The final dish is garnished with cherry tomatoes and chopped parsley.
While it maintains the comforting flavors of traditional Turkish manti, this dish comes together quickly and easily, making it perfect for busy weeknights when you’re craving a taste of Türkiye, but don’t have hours to spend in the kitchen.
This “cheat manti” (sometimes referred to as “manti pasta”) combines pasta with seasoned ground meat, tangy yogurt sauce, and aromatic spices to create a quick and satisfying meal.
This Turkish pasta recipe has been a staple in modern Turkish homes for a while, but it recently gained international popularity following a TikTok video by Anna Paul.
Ingredients
- Pasta (I used fusilli, but you can use whatever similar pasta shape is available to you)
- Olive oil, for cooking
- Ground beef
- Salt
- Black pepper
- Onion, diced
- Tomato paste
- Butter
- Salt
- Greek yogurt
- Garlic cloves, crushed
- Salt
- Fresh parsley, for garnish
- Cherry tomatoes, for garnish
How to make Turkish Pasta
Begin by bringing a large pot of salted water to a boil, then add your pasta and cook until al dente. Set aside a cup or two of the pasta water once done.
While the pasta bubbles away, warm a large skillet with olive oil over medium heat and add the ground beef, breaking it apart with a wooden spoon as it browns. Next mix in the diced onion, and cook until translucent. Season with salt and pepper to taste, letting the meat develop a rich color. Optionally, add pasta water to the cooked beef (just enough to make sure that the meat retains moisture and doesn’t dry out).
In a small saucepan or pot, melt some butter and add a touch of salt, letting it sizzle slightly - mix in your cooked and strained pasta. Don’t let your butter sizzle too long or you’ll end up browning it. (Brown butter is actually delicious, but it’s not what we’re going for here.)
To prepare the yogurt sauce - simply mix the Greek yogurt with crushed garlic cloves and a pinch of salt in a bowl until smooth. This cool, tangy layer is integral to the dish’s character.
To assemble your Turkish Pasta, spoon the garlicky yogurt over the pasta. Top with the seasoned meat mixture, distributing it evenly. (Optionally, you can drizzle over some more sizzling melted butter). Garnish with parsley and cherry tomatoes for color and freshness. Enjoy!
Tips
Don’t rinse the pasta after cooking. The starch helps the sauces cling better.
Room temperature yogurt works best. Cold yogurt directly from the refrigerator can be jarring against the hot components - set the yogurt out about 30 minutes before dinner.
Garlic is measured by the heart. I generally say that balancing flavor is important but when garlic is involved, let your heart be your guide. If you wanted a balanced recipe profile, use the garlic quantity as directed. If you want the creamy garlic yogurt to be super garlicky, go ahead and add another clove of garlic or two. Pro tip: If you feel your garlic yogurt sauce is too garlicky, a small squeeze of lemon juice will help to balance out the flavor.
Variation ideas
As a recipe that’s cooked in homes throughout Turkey, there are many takes on this classic dish. Here are a few ideas:
Spice it up. A very popular variation is to add some sweet paprika and red pepper flakes (opt for Aleppo pepper if you can!). Alternatively, you can follow Anna Paul’s lead and add a touch of curry powder.
Add some veggies. If you’re making this viral Turkish pasta recipe somewhat regularly, you may want to make it a little healthier by adding some vegetables (spinach is an easy addition!).
Switch up the meat. Ground beef is great, but you can easily swap it for ground lamb or even ground turkey if you’re looking to change things up from time to time.
Vegetarian option. Replace the ground beef with sautéed mushrooms or a plant-based ground meat substitute.
Dairy-free option. Substitute the Greek yogurt with a dairy-free alternative made from cashews or coconut, and swap out the butter for your favorite vegan butter.
Gluten-free option. Simply substitute in your favorite gluten-free pasta.
Serving suggestions
Turkish pasta is a main course and doesn’t necessarily need a side. A simple shepherd’s salad (chopped tomatoes, cucumbers, and green peppers) with a lemon-olive oil dressing can provide some added freshness.
If you have any garlicky yogurt leftover, try pairing it with some Turkish pide (this isn’t traditional but it is yummy).
Storage Suggestions
Turkish Pasta is best enjoyed fresh, but components can be prepared ahead for quick assembly:
- Store the cooked pasta separately from other components for up to 3 days.
- The meat mixture keeps well refrigerated for 3-4 days and can be reheated quickly.
- Yogurt sauce should be made fresh, but can be refrigerated for up to 2 days.
- For freezing, only the meat component freezes well. Store in airtight containers for up to 2 months.
Final Thoughts
Turkish Pasta, or kıymalı makarna, is a wonderful weeknight dinner. We sometimes make it as an easy way to use up leftover ground beef. Honestly, garlic yogurt is just delicious, so I make it whenever I can find an excuse!
Whether you discovered this dish through social media or have been enjoying it for years, Turkish Pasta offers a delicious entry point into one of the world’s most beloved food traditions, and I encourage you to try more recipes from Turkish cuisine.
Now it’s your turn. Have you tried this viral Turkish Pasta recipe? Share your experience in the comments below!
📖 Recipe
Turkish Pasta (kıymalı makarna)
- Total Time: 30 minutes
- Yield: 4 portions 1x
Description
A quick weeknight Turkish pasta dish that delivers all the comforting flavors of traditional manti in just 30 minutes.
Ingredients
- 2 ½ cups pasta
- Olive oil, for cooking
- 14oz ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 cup onion, diced
- 1 tbsp tomato paste
- 3 tbsp butter
- 1 tsp salt
- 2 cups Greek yogurt
- 2 clove garlic, crushed
- ½ tsp salt
- parsley, for garnish
- Cherry tomatoes, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add ground beef and break apart with a wooden spoon as it browns.
- Add diced onion to the beef and cook until translucent, about 3-4 minutes.
- Season the beef mixture with salt and pepper, then stir in tomato paste and cook for 1 minute.
- Add 2-3 tablespoons (or more, if required – depending on how dry the meat is) of reserved pasta water to the meat mixture to maintain moisture. Set aside.
- In a small bowl, combine Greek yogurt, crushed garlic, and salt. Mix until smooth.
- In a small saucepan, melt butter with a pinch of salt.
- Toss the drained pasta with the melted butter until coated.
- To serve: Place buttered pasta in serving dishes, top with a generous dollop of garlic yogurt sauce, then spoon the meat mixture over the yogurt.
- Garnish with fresh chopped parsley and halved cherry tomatoes.
Notes
- Don’t rinse the pasta after cooking – the starch helps the sauce adhere better.
- For best results, bring yogurt to room temperature before making the sauce.
- For a spicier version, add Aleppo pepper or red pepper flakes to the meat mixture.
- The garlic in the yogurt sauce can be adjusted to taste – add more for a stronger flavor or less for a milder dish.
- If the garlic yogurt sauce tastes too strong, a small squeeze of lemon juice will help balance the flavors.
- This dish is best enjoyed immediately after assembly while the temperature contrast between the hot pasta and cool yogurt is most pronounced.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Comments
No Comments