The Most Flavorful Pasta You’ll Ever Make | Layered Turkish Pasta with Garlic Yogurt and Eggplant

The Most Flavorful Pasta You’ll Ever Make | Layered Turkish Pasta with Garlic Yogurt and Eggplant. This isn’t your everyday pasta — it’s the Turkish way of layering flavor, texture, and comfort in one dish. Juicy ground beef, smoky eggplants, creamy garlic yogurt, a hint of spice, and a whole lot of love 💛 Inspired by a wildly popular version, we made our own—using traditional Turkish techniques and a few of our favorite touches.

Viral Turkish Pasta
A savoury layered pasta dish packed with roasted eggplants, walnuts, ground meat and creamy yogurt. Viral Turkish pasta with Refika’s touch. You can stack it in layers like a cake or plate it freestyle—the flavour is always a winner.
For the ground beef layer:
500 g ground beef, rib or brisket cuts work best
3 medium onions, finely diced
1 good pinch of black pepper
1 good pinch of salt
1 teaspoon cumin
⅓ of a whole nutmeg, freshly grated
For the eggplant & walnut layer:
4 cloves of garlic
3 medium eggplants, diced
5–6 tablespoons olive oil
A handful of walnuts, roughly crushed
1 pinch of salt
For the pasta:
1 pack, 500 g, of pasta, any shape you like
1 pinch of salt
For the yogurt sauce:
400 g savoury yogurt, 1½ cups
1 pinch of salt
1 pinch of black pepper

Topping:
15 sprigs parsley, finely chopped
15 cherry tomatoes, quartered
Optional:
3 tablespoons butter
1 teaspoon red pepper flakes
½ teaspoon ground red pepper
• In a wide pan, begin browning the ground beef over medium-high heat. Once the colour changes, add the onions and a pinch of salt. Stir and continue cooking for about 15 minutes on medium-low heat until deeply browned. Season with black pepper, cumin, and grated nutmeg.
• In a separate large pan, heat the olive oil and fry the diced eggplants. At first, they will soak up the oil, but as they cook, they will release it back. Fry until they turn brown and lose their greenish hue. You can remove any excess oil after frying.
• When the eggplants are halfway browned, add the crushed walnuts to the same pan. Let them toast along with the eggplants until fragrant. Add garlic and a pinch of salt and cook a few more minutes. Set aside.
• Meanwhile, cook the pasta in salted water according to the cooking time on the package or until al dente. Drain and set aside. Save some pasta water for the yogurt sauce if needed.
• For the yogurt sauce, mix the yogurt with salt, black pepper. If your yogurt is too thick or cold, stir in a spoonful or two of the reserved pasta water to loosen it up.
• For extra richness, melt and slightly brown the butter in a small pan. Add the red pepper flakes and ground red pepper. Once it starts to bubble and become fragrant, drizzle it over the final dish.
• To assembly, Plated presentation: Start with a layer of pasta. Spoon over the garlic yogurt. Add a layer of the seasoned ground beef. Top with the eggplant and walnut mixture. Garnish with chopped parsley and cherry tomatoes. Finish with melted butter mixed with red pepper flakes, if desired. Layered mold presentation: Spread a spoonful of yogurt at the bottom of a glass dish. Layer yogurt, pasta, yogurt, ground beef, eggplant-walnut. Repeat until all used. Make sure the layers are clean and visible. Dig in and enjoy your summer pasta with

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hello lovelies people of the world today I would like to show you how to make Turkish pasta this pasta has a bit of minced meat garlic yogurt and a great sauce and most small small replica tips actually this recipe became really famous without my additions by a Tik Toker called Anna Paul and it was watched on Tik Tok over 50 million times incredible mindblowing so I’m going to make a version of it she’s I think half German and Turkish and now I’m going to make the 100% Turkish one so the primadona of this recipe is of course minced meat i’m going to have half a kilo and this can feed six person so quite well for this minced meat to be really tasty we need a lot of onions in Anapo’s recipe she just uses one onion but if you’re Turkish you definitely have to use more i’m going to use three onions to be exact the thing is onion tenderizes the meat cut in few slices going to use this manual thing which I like a lot but because I have a problem with my shoulder so I’m giving it to furan meanwhile we put the onion to the minced meat when this is really important when it just gives out the juice of it the time is the red meat becomes gray that time the juices are out and it starts to evaporate that’s the time so that meat sucks the onion juice and it softens it as you can see there are lumps like this with the help of the onion you wouldn’t have any lumps and at this time it’s also great to add some salt this amount of onion first looks too much but it’s not it’s going to eventually disappear and turn into sweetness and softness and tenderness after 10 minutes my mint meat as you can see turns into a kebab like thing the onions disappeared now it’s time to add the spices a bit of black pepper always if you want sometimes I like it because it’s Turkish i want to include cumin in it for this recipe and always the best friend by far of the minced meat is always nutmeg yeah and have a taste what is this yeah like some red pepper you want hotness you’re okay you’re satisfied i am satisfied it’s great it’s like kebab and the nutmeg is all done this can rest for a while now let’s move to make the eggplants if you’re a vegetarian instead of minced meat you can use just the eggplant it’s going to be gorgeous i have a recipe an old one actually and I do it almost every summer it is amazing normally what I do I peel the eggplants but now I no more do that because it’s still great food and I don’t want to peel the skin anymore so I just wanted to show you guys that that used to be but not anymore i’m going to dice my eggplants roughly not so small i can do it in the air fryer or on the stove top in a pan eggplant loves its oil put some olive oil to my pan heat it up and then add everything like this eggplant when not cooked really well which is on high heat and fast it becomes really chewy spongy and not so pleasurable but when cooked really well it’s gorgeous we see a lot of oil now but in 1 or 2 minutes it’s going to soak all the oil as you can see the bottom of my pan was almost covered with oil but now there is no swallowed it all don’t be afraid it’s going to release it back actually if the oil is not sufficient for you put a little bit more that’s okay it’s swallow that too but towards the end it’s going to release it this is the smell of summer yeah this is the smell of summer while cooking always add a bit of salt this will increase the flavor and while this cooking now it’s time to put the pasta for the pasta I have some hot water this will feed six people quite well if you’re less than that please do half of the recipe the eggplants started to brown on one side i’m going to add three cloves of garlic to the side make it four you want it garlicky if you’re not a big garlic fan you can use just two i’m going to heat the garlic and make a sauce with yogurt but I’m going to heat it so that the edge of the garlic is softened my water is boiling right now a bit of salt to my pasta water i put all of my pasta in half a kilo we call this pasta the butterfly one or the bow world famous version is parallel i’m going to close the lid until it boils as you can see the eggplants are getting better i’m going to have one more addition we love walnuts you can put any kind of nuts nuts are always good it’s not a must it’s a rafikica edition but the eggplants should be almost halfway done like this at this point you might think that they are done but no as you can see there’s a green tone to the eggplant it has to be really soft and creamy in the mouth for that to be achieved almost everywhere should be this color then it’s done this is the problem that when I eat an eggplant outside turkey when the taste is not so great mostly this is the reason undercooked so as you can see suddenly it started to give away the oil we have 3 minutes left for the pasta to be ready also the eggplants now I’m taking the garlics out and this will be probably fine in 2 3 minutes i’m going to turn it off and let it set now I have 400 g of yogurt and to that I’m adding this beautiful garlic instead of using this crasher actually I can directly do this and add it in like this and add a bit more salt and I always add a touch of black pepper to the yogurt i think this is almost ready mind-blowing by itself this is a great sauce that I include in my book one of the Turkish sauces different from French turkish cooking has its own sauces but they don’t have their own names if we are ready we can combine everything together i’m going to put the pasta here we don’t throw away the water of the pasta what do we do feed it to the birds feed it to the animals give it to the plants or make a soup or casserole dish from this beautiful starchy water today I would like to make two versions of it one is on a more classical thing like this and the second one I want to make it like a trifle let’s start at the bottom a bit of pasta or a bit of garicky yogurt if your yogurt is thick like mine you can put a bit of pasta water in and then mix this way it’s going to be more easy and we also warm up the pasta too then the minced meat a bit of tomatoes then the oberine and the walnuts that’s a real comfort food yeah and a bit of parsley and then we repeat the story again one more time from the top bit more tomatoes you can always salt the tomatoes a bit and then the parsley why why why v yeah this is it our Amazon shop is closing down i think the knives are almost out and we have the tea glasses left so if you’re somewhere from America and want to have these beautiful tea glasses in one day that’s your last chance we’re going to close the shop so a reminder so everything starts again for a new serving you can always change the order this time I’m going to put some yogurt to the bottom cuz I like the layers i make sure that it goes on the side and some pasta then a bit of minced meat yes into the picture oberines and the walnuts a little bit more yogurt not too much then the tomatoes some parsley so we don’t need mint when we put parsley no but you can use other greens you can use basil if you like then again the story repeats itself now because I want it to look good I’m going to put the eggplants in the middle on the top and the tomatoes on the sides and parsley too it’s a pasta or a work of art or layers of Turkish cuisine but trifle bit of everything this is now dedicated to all the people who doesn’t want birthday cakes but birthday pastas m the garlic yogurt by itself is a great great thing i think we’re ready to eat together now the crew is looking at me with puppy eyes to eat it as soon as possible so I want to thank you if you’ve enjoyed the video you know what to do if you haven’t subscribed please subscribe and like the video and do the video do the recipe and share it with your loved ones lots of love with great care each bite is a joy this is mine mine mine mine mine burn some butter and put it on top amazing delicious