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A bowl of meat-sauce pasta topped with thick garlic yogurt and red pepper oil.

One-Pot Turkish Mantı Pasta (Kıymalı Makarna)

A quick and savory Turkish pasta dish featuring sautéed minced beef, garlic, and tomato-pepper paste, topped with a creamy garlic-yogurt sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 578
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 oz Short Pasta (Shells or Elbows)
  • ½ lb Ground Beef (Minced)
  • 1 medium Onion (finely diced)
  • 3 cloves Garlic (minced)
  • 2.5 tbsp Tomato and Pepper Paste (Mixed)
  • ⅓ cup Vegetable Oil
  • 1 tsp Sweet Paprika
  • ½ tsp Black Pepper
  • 4 cups Hot Water
  • Salt (to taste)
The Topping:
  • 1 cup Plain Yogurt
  • 1 tsp Mayonnaise
  • 2 cloves Garlic (crushed)
  • Dried Mint and Red Pepper Flakes (sautéed in oil for garnish)

Equipment

  • Wide, Shallow Pot: Best for even cooking and sautéing.
  • Wooden Spoon: For sautéing the meat without scratching the pot.
  • Small Bowl & Whisk: For the perfectly smooth garlic-yogurt topping.

Method
 

  1. Sauté diced onions in oil until translucent, then add 1/2 lb ground beef and cook until browned.
    Sautéing minced beef and onions in a large pot.
  2. Stir in minced garlic and the tomato-pepper paste. Sauté for 2 minutes.
    Adding tomato and pepper pastes to sautéed minced meat.
  3. Add 8 oz dry pasta to the pot and stir to coat every piece in the meat sauce.
    Stirring dry pasta into a savory minced meat and paste base.
  4. Season with salt, black pepper, and paprika. Pour in 4 cups hot water.
    Pouring hot water over pasta and meat in a one-pot meal.
  5. Cover and simmer on the lowest heat setting until the water is fully absorbed.
    Simmering Turkish meat pasta on a low stovetop setting.
  6. Whisk 1 cup yogurt, garlic, and mayo until smooth. Prepare the mint oil in a small pan.
    Whisking garlic and yogurt for a Turkish pasta topping.
  7. Plate the warm pasta, top with cold yogurt, and drizzle with sizzling mint oil.
    Drizzling red pepper oil over a plate of Turkish Mantı pasta.

Video

Notes

If the pasta absorbs the water too quickly and still feels a bit firm, simply add another 1/2 cup hot water and keep the lid closed. For the best flavor contrast, ensure the pasta is hot and the yogurt is cold when serving!