Turkish Pasta
Okay, so picture this: rainy Tuesday, maybe you’re feeling a bit rubbish after a long day, and you just need something ridiculously comforting, you know? Not fancy, not faffy, just *good*. That, my friends, is where this Turkish pasta dish comes in. I swear, it’s like culinary therapy. My first time having it was at a little place tucked away down a side street in Istanbul years ago, and honestly? It felt like the cook’s grandma had just whipped it up in the back. Warm, savoury, a little tangy from the yogurt… total magic. I’ve been trying to recreate that feeling ever since, and this is pretty darn close!
Why I Always Make This (And Why You Might Too)
Honestly? Because it’s quick. Like, properly quick. I make this when I’ve got zero energy but still want something homemade, something better form a takeaway. My family just demolishes it, especially my youngest, which is saying something ’cause he’s usually picky as heck (bless him). It’s also super adaptable! Got leftover chicken? Chuck it in. Need something vegetarian? Easy peasy. Plus, it uses simple pantry staples, so I can usually whip it up without a special trip to the shop. It feels substantial without being heavy, which I love. And that garlicky yogurt topping? Oh man, it’s a game changer. Took me a few tries to get the balance right, mind you, once I added WAY too much garlic and nearly gassed us all out!
Bits and Bobs You’ll Need (Ingredients)
- About 300-400g of pasta. Traditionally, they use little square Turkish noodles called mantı or erişte, but any small pasta shape works brilliant! Orzo is lovely, penne is fine, even broken up spaghetti in a pinch.
- 1-2 tablespoons olive oil or butter (sometimes I just use whatever’s closest!)
- 1 medium onion, finely chopped (red or white, doesn’t matter much)
- 2-3 cloves garlic, minced (or more, if you’re like me and believe garlic is a food group)
- About 200g ground meat (lamb is traditional and amazing, but beef or even turkey works perfectly fine. For a veggie version, use lentils or mushrooms!)
- 1-2 tablespoons tomato paste (the concentrated stuff is best)
- 1 teaspoon red pepper paste (biber salçası) – this adds a lovely depth! If you can’t find it, a pinch of chilli flakes will give you some heat, but it’s not quite the same. You can sometimes find good quality stuff online at places like this site I’ve used before.
- 1 can (about 400g) crushed tomatoes
- Water or broth, maybe half a cup or so, to thin the sauce
- Salt and black pepper to taste
For the Yogurt Topping:
- About 250-300g plain yogurt (Turkish or Greek yogurt is ideal, it’s thick and creamy. Standard plain yogurt works, but might be thinner.)
- 1-2 cloves garlic, crushed or finely minced (seriously, add this *fresh* just before serving for maximum punch!)
- Pinch of salt
For the Chilli Butter (Optional but SO Good):
- 2-3 tablespoons butter
- 1-2 teaspoons red pepper flakes (pul biber is traditional, lovely smoky flavour! Worth seeking out if you can) or paprika for a milder version
Let’s Get Cooking! (Directions)
- First things first, get your pasta water on. Big pot, lots of water, good pinch of salt. You want it boiling and ready when the sauce is almost done. Cook your pasta according to the packet instructions until it’s al dente. Drain it and maybe reserve a little bit of the pasta water, just in case.
- While the water heats, get a large pan or a pot hot over medium heat. Add the olive oil or butter. Throw in your chopped onion and cook ’em until they’re soft and a bit see-through, takes maybe 5-7 minutes. Don’t rush this bit, sweet onions make a better sauce.
- Add the ground meat to the pan. Break it up with a spoon and cook until it’s browned all over. Drain off any excess grease if there’s loads, nobody wants a greasy pasta dish, right?
- Stir in the minced garlic, tomato paste, and pepper paste (if using). Cook for another minute or two, stirring constantly. This helps toast the pastes and really brings out their flavour. This is where I usually sneak a taste of the meat mix… it’s hard to resist!
- Pour in the crushed tomatoes and the half cup of water or broth. Stir everything together. Bring it to a simmer, then turn the heat down to low, cover the pan, and let it bubble away gently for 15-20 minutes. This lets all the flavours meld together beautifully. If it looks a bit thick, add a splash more water or that reserved pasta water.
- While the sauce simmers and the pasta cooks, make the garlicky yogurt. In a small bowl, whisk together the yogurt, crushed fresh garlic, and a pinch of salt. Give it a taste, add more garlic or salt if you like.
- If you’re doing the chilli butter (and seriously, you should!), melt the butter in a tiny pan over low heat. Add the red pepper flakes or paprika and let it sizzle gently for 30 seconds to a minute. Be careful not to burn the spices! It’ll turn a lovely vibrant red.
- Okay, nearly there! Drain your pasta. Spoon it into serving bowls. Ladle a generous amount of the meat sauce over the top.
- Now for the best part: dollop a big spoonful (or two!) of the garlicky yogurt over the meat sauce. Swirl it around a bit if you fancy.
- Finally, drizzle that gorgeous, vibrant chilli butter over the yogurt. The red and white looks stunning against the meat sauce, and the flavour combo is just… *chef’s kiss*.
- Eat immediately!
Stuff I Figured Out Along The Way (Notes)
Okay, so I’ve messed this up a few times, trust me. One thing I learned the hard way is that you *really* want to use fresh garlic in the yogurt. Adding it to the sauce is fine, but that raw, potent garlic mixed with the cool yogurt? That’s the secret sauce, literally. Also, don’t boil the yogurt! Ever! It’ll curdle and be a total mess. It’s meant to be a cool contrast. Oh, and if your meat sauce ends up a bit dry, don’t panic, just add a bit more liquid before serving. Nobody likes dry pasta sauce, right? Another thing, letting the meat sauce simmer for a bit longer really does deepen the flavor, so if you have time, give it an extra 10 minutes.
Experiments (Variations)
I’ve played around with this a lot. I tried adding finely chopped bell peppers to the onion base once, which was actually quite nice, added a bit of sweetness. Also, I’ve made a spicy version by doubling the pepper paste and adding extra chilli flakes to the sauce itself, not just the butter – good if you like a kick! One time, I tried blending the meat sauce super smooth, thinking it would be sophisticated, but it just wasn’t right. You need those chunky bits of meat! So yeah, maybe don’t do that. A successful twist though? Adding a pinch of dried mint to the yogurt. Sounds weird, I know, but it’s a classic Turkish flavour combo and it’s spot on here. Give this blog post about Turkish mint a read if you’re curious!
Tools You Might Need (Equipment)
You’ll need a decent sized pot for boiling pasta and a large pan or pot for the sauce. A small pan for the chilli butter is handy, but honestly, I’ve melted butter in the microwave in a little bowl when I couldn’t be bothered washing another pan! Just gotta be careful not to burn it.
Keeping It Fresh (Storage)
You can store leftovers in an airtight container in the fridge for 2-3 days. Keep the meat sauce separate from the yogurt and chilli butter if possible, or at least add the yogurt and butter just before serving. The yogurt doesn’t reheat well *on* the pasta. Though honestly, in my house it never lasts more than a day! It’s just too good.
How I Serve It (Serving Suggestions)
Just as described above is the classic way. But sometimes I add a sprinkle of fresh parsley or mint over the top for colour. My mum always serves it with a simple side salad of cucumber and tomato, which is lovely and refreshing against the rich sauce. Sometimes, if I’m feeling extra, I’ll toast some pita bread triangles to serve alongside for scooping up the sauce.
Stuff I Messed Up So You Don’t Have To (Pro Tips)
Okay, lesson one: Don’t skip toasting the tomato and pepper paste! I once tried rushing this step and just chucked everything in together, and the sauce tasted… flat. That little bit of cooking really develops the flavour. Lesson two: Don’t add hot meat sauce directly to cold yogurt and stir it all in one go in a big pot, it’s will make the yogurt go weird and warm. Keep them separate until the plate! Lesson three: Don’t be shy with the garlic in the yogurt. Seriously, it’s key! You want it to have a punch.
Got Questions? (FAQ)
Can I make the meat sauce ahead of time?
Absolutely! It actually tastes even better the next day, if you ask me. Just store it in the fridge and reheat gently on the stove or in the microwave. Make the yogurt and chilli butter fresh right before serving though.
What if I don’t have ground meat?
No problem! Like I said, lentils or mushrooms work great for a veggie version. Or you could use chopped chicken thigh, just cook it through before adding the tomatoes.
Is this spicy?
It depends! If you use the red pepper paste and pul biber, it has a lovely warmth, but it’s not usually blow-your-head-off spicy unless you add extra chilli. You can easily make it milder by using just tomato paste and paprika in the butter.
What kind of pasta is best?
Truthfully? Whatever you have! Small shapes are traditional, but any pasta works fine. It’s all about getting that delicious sauce, yogurt, and butter coated on there, isn’t it?
My yogurt is too thin! Help!
Yeah, that happens if you’re not using a thick type like Greek or Turkish. You can try straining it through a cheesecloth-lined sieve for an hour or two in the fridge. Or honestly, just use it as is, it’ll just be a runnier topping, still tastes good!
