Ingredients
Pasta
- 300 g dry small pasta shells
- 2 liters water for boiling pasta
- 2 tsp salt for pasta water; much is drained away
Beef
- 1 tsp olive oil 5 ml
- 1 lb 90% lean ground beef 454 g
- 1 medium yellow onion 150 g, finely diced
- 2 cloves garlic 6 g, minced
- 2 tbsp tomato paste 30 g
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/2 tsp fine salt divided between beef and yogurt
- 1/4 tsp black pepper
- 1/4 cup water 60 ml, for beef
Sauce and finish
- 1 cup plain whole-milk Greek yogurt 250 g; pasteurized
- 1 small clove garlic 3 g, finely grated
- 2 tbsp water 30 ml, for thinning yogurt if needed
- 2 tbsp unsalted butter 28 g
- 1 tsp sweet paprika for butter
- 200 g cherry tomatoes halved
- 1/4 cup chopped fresh parsley 15 g
Equipment
- 1 Large saucepan
- 1 Large skillet
- 1 Small saucepan
- 1 Food thermometer
- 1 Small mixing bowl
Instructions
- Prepare washed tomatoes and parsley with clean utensils before handling raw beef. Stir yogurt with the grated garlic and¼ teaspoon salt. Add up to 2 tablespoons water if needed for a spoonable sauce; refrigerate while cooking.
- Bring 2 liters water and 2 teaspoons salt to a boil. Add pasta and cook according to the package until tender with a little bite. Reserve½ cup pasta water before draining.
- Meanwhile heat oil in a large skillet over medium-high heat. Add beef and onion, break into small crumbles and cook 8–10 minutes. Confirm the beef reaches 160°F (71°C) with a food thermometer; drain excess fat if necessary.
- Add minced garlic, tomato paste, cumin,½ teaspoon paprika, remaining¼ teaspoon salt and pepper. Stir 1 minute, then add¼ cup water. Simmer 2–3 minutes until the beef is coated and moist.
- In a small saucepan over low heat, melt butter. Once foaming, stir in 1 teaspoon paprika for 15–20 seconds, then remove from heat. The spice should smell fragrant and remain red, not turn dark brown.
- Divide hot drained pasta among four plates, loosening with a spoonful of reserved pasta water if needed. Add garlic yogurt, beef, tomatoes and parsley, then drizzle with paprika butter. Serve immediately; do not boil the yogurt in the skillet.
Nutrition
Calories: 630kcal
Video
Notes
Video credit: Refika's Kitchen, The Most Flavorful Pasta You’ll Ever Make | Layered Turkish Pasta with Garlic Yogurt and Eggplant, originally uploaded 2025-06-07. This version keeps the pasta, ground beef, yogurt and red butter layers but omits Refika's eggplant, walnuts and nutmeg. It uses tomato paste, garlic in the yogurt and a smaller quantity of butter.
Estimates: About 630 calories per portion; US $11.80 total and $2.95 per portion. Calculated from ingredient quantities. Local prices, labels and portion sizes vary; optional accompaniments are excluded.
Storage and allergens: Contains milk and wheat. Store cooked pasta, beef and yogurt separately when possible. Refrigerate within two hours, use cooked leftovers within 3–4 days and reheat pasta and beef to 165°F (74°C) before adding cold yogurt and fresh toppings.