Description
Creamy Turkish Pasta (Yoğurtlu Makarna)
A Comforting, Garlicky Hug in a Bowl
Tangy yogurt, al dente pasta, and a sizzling paprika-butter drizzle make this Turkish classic simple, indulgent, and unforgettable.
Ingredients
Base:
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200g (7 oz) pasta (penne, fusilli, or small shells)
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Salted water for boiling
Yogurt Sauce:
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1 cup plain yogurt (Turkish or Greek-style preferred)
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1–2 garlic cloves, grated or finely minced
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Salt, to taste
Spiced Butter Drizzle:
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2 tbsp unsalted butter
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1 tsp paprika or Aleppo pepper (pul biber)
Optional Garnishes:
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Dried mint
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Extra Aleppo pepper or crushed red chili
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Fresh herbs (parsley, dill, or chives)
Instructions
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Cook Pasta:
Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions. Reserve ½ cup pasta water before draining. -
Make Yogurt Sauce:
In a bowl, combine yogurt, garlic, and a pinch of salt. Whisk until smooth. Let sit at room temperature to bloom the flavors. -
Prepare Spiced Butter:
Melt butter over medium-low heat. Add paprika or Aleppo pepper and swirl for 30–45 seconds until fragrant. Remove from heat immediately to prevent burning. -
Assemble Pasta:
Drain pasta and add it to the yogurt sauce. Toss gently to coat. If the sauce is too thick, stir in 1–2 tbsp reserved pasta water to loosen it. -
Finish & Serve:
Transfer pasta to a serving dish. Drizzle the spiced butter over the top. Sprinkle optional garnishes like dried mint, extra pepper, or fresh herbs. Serve warm or at room temperature.
Notes
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Tempering Yogurt: Bring yogurt to room temp or whisk in a spoonful of hot pasta water to prevent curdling.
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Protein Upgrade: Add sautéed chickpeas, shredded chicken, or ground lamb.
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Veggie Boost: Fold in roasted eggplant, mushrooms, or spinach.
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Spice Swaps: Try smoked paprika for deeper flavor or a pinch of cumin in the butter.
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Dairy-Free: Use thick dairy-free yogurt (cashew or coconut) and olive oil or vegan butter.