Turkish Pasta (Kiymali Makarna)

The TikTok-viral Turkish Pasta recipe (made famous by Australian influencer Anna Paul) has become an international sensation, and it’s easy to see why—it’s absolutely delicious! Inspired by manti, a beloved Turkish dumpling dish, this version is a simplified yet satisfying meal featuring tender pasta, perfectly seasoned ground beef, a creamy garlic yoghurt sauce, and a buttery paprika drizzle. Ready in just 30 minutes, it’s a quick and budget-friendly option for busy weeknights.

Why You’ll Like It (And Why It’s Famous on TikTok!)

This dish has become a viral sensation, with over 13 million views and counting! Thanks to its simplicity and irresistible flavours, it has been dubbed the “cheat pasta”—offering the same comforting flavours as traditional manti but without the hours of prep. The combination of spiced ground beef with creamy garlic yoghurt makes it an addictive, easy-to-make dinner.

Many users on TikTok describe it as a “taste guaranteed” dish that they can’t stop making! Whether you’re looking for a quick meal after work or something to impress guests, this Turkish pasta delivers.

Tips for the Perfect Kiymali Makarna (Turkish Pasta)

• Use lean ground beef: Let it cook in its fat for the best texture and taste.

• Don’t skip the garlic yoghurt: It balances the richness of the beef and butter sauce.

• Spices make a difference: The key to authentic flavour is the right blend of cumin, paprika, and black pepper.

• Save pasta water: Helps achieve the perfect consistency in the meat sauce.

• Make it ahead: The components can be prepped separately and assembled when ready to eat.

What You Need

Here’s everything you’ll need to make Turkish pasta at home:

FOR THE PASTA:

• Pasta – 1 pack of conchiglie shell pasta, farfalle, or traditional Turkish manti. Use gluten-free pasta for a healthier option or whole wheat pasta for added fibre.
• Salt (for boiling water)
• A drizzle of olive oil (to prevent sticking)

FOR THE MEAT SAUCE:

• Minced meat – 250 g minced meat (beef or lamb). Try ground turkey or chicken for a leaner option, or use lentils or mushrooms for a vegetarian twist.
• Aromatics – 1 onion, finely chopped and 1 clove of garlic, minced
• Oil – 4 tablespoons of olive oil
  Substitution: Replace with ghee for a nutty aroma.
• Red pepper paste – 1 teaspoon red pepper powder or paste. Adjust spice levels by using mild paprika instead.
• Tomato paste – 1 tablespoon tomato paste
• Spices –
  • 1 teaspoon cumin
  • 1 teaspoon chili pepper (optional). Omit if you prefer a milder dish or add smoked paprika for depth.*
  • 1 teaspoon black pepper
  • Salt, to taste
• Water – 100ml water

FOR THE YOGHURT SAUCE:

• Yoghurt – (400 g)  I love to use Greek yoghurt but you can use plant-based yoghurt as a dairy-free alternative.
• Garlic – Use 1 clove of garlic, minced
• Salt, to taste. You can also add a squeeze of lemon juice for extra tang.

FOR THE GARNISH (OPTIONAL)

• Cherry tomatoes – Garnish with a handful of cherry tomatoes, halved. You can omit using them as a garnish or serve the cherry tomatoes as a side
• Herbs – 1 tablespoon dried mint or fresh parsley, chopped. Swap parsley with dill or cilantro for a different flavour profile.
• 1 teaspoon sumac

How to Make Turkish Pasta

PREPARE THE YOGHURT SAUCE

1. Take the yoghurt out of the fridge about 1 hour before serving to bring it to room temperature.

2. In a medium-sized bowl, mix the yoghurt with the minced garlic and salt to taste.

3. Combine well and set aside.

COOK THE PASTA

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook al dente according to the package instructions (approximately 10 minutes for conchiglie pasta).

3. Drain the pasta and drizzle a little olive oil over it to prevent sticking.

MAKE THE MINCED MEAT SAUCE

1. Heat the oil in a large skillet over medium heat.

2. Add the finely chopped onion and minced garlic, cooking until softened.

3. Add the minced meat and cook for about 4-5 minutes, breaking it up with a wooden spoon until no longer pink.

4. Stir in the red pepper powder or paste, tomato paste, cumin, chilli pepper (if using), and black pepper.

5. Add the tea glass of water, cover the skillet, and let it simmer for 15-20 minutes until the sauce thickens.

6. Check the seasoning and adjust with additional salt or pepper if needed.

ASSEMBLE THE TURKISH PASTA

1. Place the cooked pasta in a serving bowl or individual plates.

2. Top each portion with 4 tablespoons of the yoghurt sauce and approximately 2/3 cup of the cooked minced meat sauce.

3. Drizzle with 1 tablespoon (or more) of melted butter if desired.

4. Garnish with cherry tomatoes, dried mint or parsley, and sumac if using.

Storage Tips

• Make ahead and store in separate airtight containers for up to 2 days in the fridge to keep the flavours fresh. Yoghurt sauce can also be prepped and refrigerated for 2 days.

• Reheating: Warm the pasta and beef in the microwave or stovetop and assemble fresh before serving.

Serving Tips

It certainly makes for an iconic presentation if you prefer serving this dish on a large platter for everyone to help themselves. However, plating it individually can be more practical, as the layers tend to shift when spooning from a shared dish.

If you want to take it up a notch, 

• pair it with a simple side salad of cucumber, tomato, and feta.
• try using authentic Turkish manti instead of shell pasta for a more traditional touch.
• add a kick of heat, and drizzle with olive oil infused with pul biber or red pepper flakes. Alternatively, sumac, chopped mint, or parsley make excellent garnishes.
• top with a buttery sauce made with melted butter, paprika, red pepper flakes, or pul biber, and a pinch of salt. A tablespoon drizzled over the meat sauce will elevate the dish beautifully.

For More Turkish Recipes:

Here are some other Turkish recipes you might like:

• Beyti Kebab 
• Vegan Kebab Meat Sandwich

• Turkish Menemen

Health Info