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Turkish Pasta (The Viral 30-Minute Manti-Style Recipe)

The internet can’t stop making this one. Turkish pasta — the viral “lazy manti” — takes all the flavors of traditional Turkish manti dumplings and swaps the fiddly hand-folding for a box of pasta. Short pasta gets layered with spiced ground beef, a cool garlicky yogurt sauce, and a sizzling paprika butter drizzle. Every bite hits creamy, spicy, and savory at once. This is weeknight gold: one pan, one pot, zero fuss, and it tastes like you ordered in from a great Turkish kitchen.

  • Ready in 30 minutes

What you need

  • 12 oz (340g) short pasta — shells, farfalle, or penne
  • 1 lb (450g) ground beef (90% lean)
  • 1 small yellow onion, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups plain Greek yogurt
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 teaspoon Turkish pepper flakes (pul biber) or chili flakes
  • Salt and black pepper, to taste
  • Dried mint and fresh parsley, for garnish

Recipe Steps

  1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and fully cooked, 5-6 minutes. Add the onion, tomato paste, sweet paprika, cumin, salt, and pepper. Cook 2 more minutes until fragrant. Set aside.
  3. Make the garlic yogurt. In a bowl, whisk the Greek yogurt with the minced garlic, a big pinch of salt, and 2-3 tablespoons of water until smooth and pourable.
  4. Sizzle the paprika butter. Melt the butter in a small saucepan over medium heat. Stir in the pepper flakes and cook 30-60 seconds until the butter turns deep red and smells nutty. Pull off the heat immediately.
  5. Assemble. Divide the warm pasta among bowls. Spoon over the garlic yogurt, top with the spiced beef, and drizzle generously with the hot paprika butter. Finish with dried mint and parsley. Serve immediately.

Tips & Variations

  • Keep the yogurt cool — the warm/cool contrast is the whole point.
  • Use thick full-fat Greek yogurt for pretty drizzles.
  • Swap the beef for ground lamb (traditional) or turkey.
  • Start with 1/2 teaspoon of pepper flakes and add more — the butter carries the spice.
Turkish Pasta
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Turkish Pasta

Viral Turkish pasta — short pasta layered with spiced ground beef, cool garlic yogurt, and sizzling paprika butter. Ready in 30 minutes with simple ingredients.

Ingredients

  • 12 oz (340g) short pasta — shells, farfalle, or penne

  • 1 lb (450g) ground beef (90% lean)

  • 1 small yellow onion, finely chopped

  • 1 tablespoon tomato paste

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon ground cumin

  • 1 1/2 cups plain Greek yogurt

  • 3 garlic cloves, minced

  • 3 tablespoons unsalted butter

  • 1 teaspoon Turkish pepper flakes (pul biber) or chili flakes

  • Salt and black pepper, to taste

  • Dried mint and fresh parsley, for garnish

Directions

  • Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  • Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and fully cooked, 5-6 minutes. Add the onion, tomato paste, sweet paprika, cumin, salt, and pepper. Cook 2 more minutes until fragrant. Set aside.
  • Make the garlic yogurt. In a bowl, whisk the Greek yogurt with the minced garlic, a big pinch of salt, and 2-3 tablespoons of water until smooth and pourable.
  • Sizzle the paprika butter. Melt the butter in a small saucepan over medium heat. Stir in the pepper flakes and cook 30-60 seconds until the butter turns deep red and smells nutty. Pull off the heat immediately.
  • Assemble. Divide the warm pasta among bowls. Spoon over the garlic yogurt, top with the spiced beef, and drizzle generously with the hot paprika butter. Finish with dried mint and parsley. Serve immediately.

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