Turkish yoghurt pasta

Turkish Yoghurt Pasta with Spiced Mince

Creamy, garlicky pasta topped with Turkish spiced saucy mince! You can’t not love this dish 🤍

Ingredients
For the spiced mince
500g beef or lamb mince
2 tbsp olive oil
1 brown onion, finely chopped
3–4 cloves garlic, minced
1–2 tbsp Turkish capsicum (biber) paste
2 tsp Turkish/Cypriot spice blend
Salt and black pepper, to taste
400–500g pasta of your choice

For the garlic yoghurt
1½–2 cups thick Greek yoghurt
2 cloves garlic, finely grated
1 tsp Cypriot/Turkish spice blend
Pinch of salt
Fresh dill, finely chopped (optional)
Fresh parsley, finely chopped (optional)

To serve (optional but very Cypriot)
Grated haloumi
Extra dill or parsley

Method
1. Cook the mince
• Heat olive oil in a large pan over medium heat.
• Add the chopped onion and cook until soft and golden.
• Stir in the garlic and cook for 30 seconds until fragrant.
• Add the mince, breaking it up with a spoon, and cook until browned.
• Stir through capsicum paste, Turkish spice, salt and pepper (and chilli if using).
• Let it simmer gently for 5 minutes so the flavours deepen. Remove from heat and set aside.
2. Boil the pasta
• Bring a large pot of salted water to a rolling boil.
• Cook pasta according to packet instructions until al dente.
• Reserve about ½ cup of pasta water, then drain.
3. Make the garlic yoghurt
• In a bowl, mix yoghurt, grated garlic, Cypriot spice, salt, and chopped dill/parsley (if using).
• Taste and adjust seasoning — it should be creamy, garlicky and slightly tangy.
4. Bring it all together
• While the pasta is still warm, mix it through with the garlic yoghurt so every piece is coated.
• Transfer to a serving dish or bowls.
• Spoon the hot spiced mince straight on top.
5. Finish & serve
• Sprinkle with extra dill, parsley, and grated haloumi if you like (very Cypriot move).
• Add a drizzle of olive oil or chilli oil for extra richness.
• Serve immediately and enjoy.

Tips (if you want to level this up)
• If the pasta feels too thick after mixing with yoghurt, loosen it with a little reserved pasta water.
• Lamb mince gives a more traditional, rich flavour; beef is lighter.
• You can add a squeeze of lemon to the yoghurt for extra brightness.
• This is even better with homemade village bread on the side.