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Yalancı Mantı (Turkish Pasta) Recipe

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Yalancı Mantı is a delightful Turkish pasta dish that mimics traditional mantı with an easy-to-make spiced ground beef sauce over tender pasta, topped with flavorful yogurt and paprika butter sauces. This comfort food combines familiar pasta shapes with rich Middle Eastern spices and refreshing garlic yogurt, perfect for a hearty family meal or entertaining guests.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Turkish

Ingredients

For the Pasta and Spiced Beef

  • 1 pound dried farfalle, rotini, or medium shell pasta
  • 1 pound lean ground beef or ground lamb
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 2 tablespoons Turkish red pepper paste or tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water

For the Paprika Butter

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon paprika
  • 1 teaspoon Turkish red pepper paste or tomato paste
  • A pinch of kosher salt

For the Yogurt Sauce and Serving

  • 2 cups plain Greek yogurt
  • 4 cloves garlic, minced or finely grated
  • 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
  • 1/2 teaspoon kosher salt
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch)
  • Dried mint, for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta of your choice (farfalle, rotini, or medium shells) and cook according to package instructions until al dente, approximately 8-12 minutes. Drain and set aside.
  2. Prepare the Spiced Beef Sauce: In a large skillet over medium heat, add the lean ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary. Add the finely diced yellow onion and cook until softened, about 5 minutes. Stir in the Turkish red pepper paste or tomato paste, paprika, garlic powder, ground cumin, kosher salt, black pepper, and water. Simmer on low heat until the mixture thickens slightly, about 5 more minutes. Adjust seasoning to taste.
  3. Make the Paprika Butter: In a small saucepan, melt the unsalted butter over low heat. Stir in the paprika, Turkish red pepper paste or tomato paste, and a pinch of kosher salt. Keep warm but do not let it boil to maintain the flavor and color.
  4. Prepare the Yogurt Sauce: In a bowl, combine the plain Greek yogurt, minced garlic, freshly squeezed lemon juice, and kosher salt. Mix well until smooth and set aside to allow flavors to meld.
  5. Assemble the Dish: Place the cooked pasta on a serving platter or individual plates. Spoon the spiced beef sauce evenly over the pasta. Drizzle the warm paprika butter over the top, then spoon the garlic yogurt sauce generously over everything. Garnish with halved cherry or grape tomatoes, finely chopped fresh parsley, and a sprinkle of dried mint if desired.
  6. Serve: Serve immediately while warm. This dish pairs beautifully with a simple green salad or fresh bread to scoop up the flavorful sauces.

Notes

  • Substitute ground lamb for beef for a richer, more traditional flavor.
  • Adjust the spiciness by moderating the amount of Turkish red pepper paste used.
  • For a vegetarian version, replace the ground meat with sautéed mushrooms or spiced lentils.
  • Use full-fat Greek yogurt for creamier texture in the yogurt sauce.
  • If Turkish red pepper paste is unavailable, tomato paste with a pinch of cayenne pepper can be used as a substitute.
  • Leftovers can be stored refrigerated for up to 3 days and reheated gently.

Find it online: https://zaracooking.com/yalanc-mant-turkish-pasta-recipe/