This Turkish Pasta, also known as deconstructed Manti, is a comforting and flavorful dish made with seasoned ground beef, creamy garlic yogurt, and a rich spiced butter sauce served over tender pasta. It’s a simple yet satisfying meal that brings bold Mediterranean flavors to your dinner table in just 45 minutes.
Why You’ll Love This Recipe
This recipe combines creamy, savory, and slightly spicy flavors into one unforgettable dish. The seasoned beef is rich and hearty, while the garlic yogurt adds a cool and tangy contrast. The warm butter sauce infused with paprika, mint, and chili flakes ties everything together beautifully.
It’s easy enough for a weeknight dinner but impressive enough to serve to guests. The ingredients are simple and pantry-friendly, and you can easily customize it to suit your taste. Plus, it’s family-friendly and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta and beef:
8 ounces short pasta (such as shells, bow ties, penne, or rigatoni)
1 pound lean ground beef (90% lean recommended)
2 medium yellow onions, finely diced
2 tablespoons onion powder
2 teaspoons sweet paprika
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
For the butter sauce:
1/4 cup unsalted butter
2 tablespoons olive oil
1 tablespoon mild pepper paste
1 tablespoon sweet paprika (not smoked)
1 teaspoon dried mint
1 teaspoon chili flakes
For the garlic yogurt sauce:
1 cup Greek yogurt or plain yogurt
2 to 3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons water (to thin, if needed)
For garnish:
1/4 cup fresh parsley, finely chopped
1/2 cup cherry tomatoes, diced
Directions
Cook the pasta according to the package instructions in salted boiling water. Drain and set aside.
In a large skillet over medium heat, add the ground beef. Cook for about 2 to 3 minutes, breaking it apart with a spoon, until it begins to brown. The beef will release its natural oils, so no additional oil is needed.
Add the diced onions, salt, and black pepper. Continue cooking for about 3 minutes, until the onions soften.
Stir in the onion powder, sweet paprika, and tomato paste. Mix well and cook for another 2 to 3 minutes until everything is fully combined and the onions are tender. Remove from heat and set aside.
To prepare the butter sauce, melt the butter in a small saucepan over low heat. Add the olive oil, mild pepper paste, sweet paprika, dried mint, and chili flakes. Stir continuously for about 1 minute until fragrant. Remove from heat.
In a bowl, combine the yogurt, minced garlic, salt, and black pepper. If the yogurt is too thick, add 2 to 3 tablespoons of water and stir until smooth and pourable.
To assemble, place a portion of cooked pasta into a deep serving plate. Spoon some of the garlic yogurt sauce over the pasta. Top with the seasoned beef mixture. Drizzle generously with the warm butter sauce.
Finish by sprinkling chopped parsley and diced cherry tomatoes on top. Serve immediately.
For a lighter version, substitute ground turkey for ground beef.
If you enjoy warm spices, add 1 teaspoon of ground cumin to the beef mixture along with the paprika.
You can use whole wheat or high-protein pasta for added fiber and protein.
For a milder garlic flavor, use only one garlic clove in the yogurt sauce.
If mild pepper paste is unavailable, substitute with 1 tablespoon tomato paste in the butter sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store the garlic yogurt sauce separately from the pasta and beef.
To reheat, warm the pasta and beef mixture in a skillet over medium heat or in the microwave until heated through. Add the yogurt sauce fresh after reheating, then drizzle with warmed butter sauce if desired.
Freezing is not recommended once assembled, as the yogurt sauce may separate.
FAQs
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute and creates a slightly lighter version of the dish.
What type of pasta works best?
Short pasta shapes like shells, penne, bow ties, rigatoni, or rotini work best because they hold the sauces well.
Can I make this recipe ahead of time?
Yes, you can prepare the beef mixture and yogurt sauce ahead of time and store them separately. Assemble just before serving.
Is the butter sauce spicy?
The butter sauce has mild heat from the chili flakes. You can reduce or omit the chili flakes for a milder flavor.
Can I use plain yogurt instead of Greek yogurt?
Yes, plain yogurt works well. You may not need to thin it with water if it is already smooth and pourable.
What can I use instead of mild pepper paste?
You can substitute with tomato paste if pepper paste is unavailable.
How do I prevent the yogurt sauce from being too thick?
Add 2 to 3 tablespoons of water gradually while stirring until you reach your desired consistency.
Can I add vegetables to this dish?
Yes, sautéed spinach, mushrooms, or bell peppers can be added to the beef mixture for extra nutrition.
Is this dish suitable for meal prep?
Yes, it stores well for up to 4 days in the refrigerator, making it ideal for meal prep.
Can I make it dairy-free?
You can substitute the butter with olive oil and use a dairy-free yogurt alternative for the sauce.
Conclusion
Turkish Pasta, or deconstructed Manti, is a comforting and flavorful dish that blends seasoned beef, creamy garlic yogurt, and aromatic spiced butter into one satisfying meal. It’s simple to prepare, customizable, and perfect for busy weeknights or family gatherings. Once you try it, this vibrant and hearty pasta dish is sure to become a regular favorite in your kitchen.
A comforting Turkish-inspired pasta dish featuring seasoned ground beef, creamy garlic yogurt, and a fragrant spiced butter sauce served over tender pasta. This deconstructed manti delivers bold Mediterranean flavors in a simple, satisfying meal.
Ingredients
8 ounces short pasta (shells, bow ties, penne, or rigatoni)
1 pound lean ground beef (90% lean)
2 medium yellow onions, finely diced
2 tablespoons onion powder
2 teaspoons sweet paprika (divided)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/4 cup unsalted butter
2 tablespoons olive oil
1 tablespoon mild pepper paste
1 teaspoon dried mint
1 teaspoon chili flakes
1 cup Greek yogurt or plain yogurt
2 to 3 small garlic cloves, minced
2 to 3 tablespoons water (to thin yogurt, if needed)
1/4 cup fresh parsley, finely chopped
1/2 cup cherry tomatoes, diced
Instructions
Cook pasta in salted boiling water according to package directions. Drain and set aside.
In a large skillet over medium heat, cook ground beef for 2–3 minutes, breaking apart as it browns.
Add diced onions, salt, and black pepper. Cook 3 minutes until onions soften.
Stir in onion powder, 1 teaspoon sweet paprika, and tomato paste. Cook 2–3 minutes until fully combined. Remove from heat.
In a small saucepan over low heat, melt butter. Add olive oil, pepper paste, remaining 1 teaspoon sweet paprika, dried mint, and chili flakes. Stir for 1 minute until fragrant. Remove from heat.
In a bowl, combine yogurt, minced garlic, salt, and pepper. Add water gradually until smooth and pourable.
To assemble, place pasta in serving bowls. Spoon garlic yogurt over pasta, top with seasoned beef, and drizzle with warm butter sauce.
Garnish with chopped parsley and diced cherry tomatoes. Serve immediately.
Notes
Ground turkey can be substituted for a lighter option.
Add 1 teaspoon ground cumin for extra warmth.
Whole wheat or high-protein pasta can be used.
Store components separately in refrigerator up to 4 days.
Freezing assembled dish is not recommended due to yogurt sauce.
