Turkish Pasta (The Viral Anna Paul Recipe)

Cook the pasta

Bring a large pot of well‑salted water to a rolling boil—salty enough to “taste like the ocean.”

Add pasta and cook until al dente (check the package; mine took 9–10 minutes).

Dip out ½ cup of the starchy water, drain the pasta, and set it aside.

Brown the meat

While the noodles simmer, heat a large skillet over medium.

Add 1 lb ground beef and cook 4–5 minutes, breaking it up until no longer pink and some fat has rendered.

Build the sauce

Stir in 1 chopped onion, 1 Tbsp red‑pepper (or tomato) paste, 1 tsp onion powder, 1 tsp ground cumin, 2 tsp sweet paprika, ½ tsp kosher salt, and ¼ tsp black pepper.

Cook 5–6 minutes, stirring, until the onion softens and the beef is fully cooked.

If the mixture looks dry, splash in a little reserved pasta water. Set aside.

Whisk the yogurt sauce

In a bowl, combine 1 cup Greek yogurt, 2 minced garlic cloves, 1 Tbsp lemon juice, and ½ tsp kosher salt. Taste and tweak seasoning. Reserve.

Make the paprika butter (just before serving)

Melt 4 Tbsp unsalted butter in a small saucepan over medium heat.

Stir in 1 tsp sweet paprika, ¼ tsp (or more) red‑pepper flakes, and ½ tsp kosher salt. Cook until the butter is melted and bubbly, then remove from heat.

Assemble each bowl

Portion pasta into bowls.

Top with about 4 Tbsp yogurt sauce and ⅔ cup beef mixture.

Drizzle with roughly 1 Tbsp paprika butter.

Garnish & serve

Optional but delicious: scatter halved cherry tomatoes, a pinch of dried mint (or fresh parsley), and a sprinkle of sumac over each bowl.

Serve immediately and enjoy!