If you’re craving a comfort dish that combines the heart of the Eastern Mediterranean with today’s everyday table, then Turkish Pasta with Minced Chicken is exactly what you’re looking for.
WHAT IS “TURKISH PASTA”?
Inspired by Turkish home cooking — where yogurt meets garlic and butter is colored red by paprika — Turkish Pasta is more than just a pasta dish.
Its base is simple: MISKO spaghetti, dressed with yogurt-garlic, well-cooked minced meat with spices, and drizzled with aromatic butter. A comfort dish full of character.
THE NEW APPROACH – WITH MINCED CHICKEN
This version, with minced chicken, adds depth, protein and a modern twist without losing authenticity.
The minced chicken is sautéed with onion, paste and spices such as paprika and cumin – a tasty “character” reminiscent of an oriental home-cooked dish.
The yogurt with garlic brings coolness and acidity – perfectly balancing the warmth of the minced meat.
The red butter with paprika is not just a sauce – it is a “signature”.
Turkish Pasta with Minced Chicken
Ingredients
- 400 gr kofto MISKO
- 500 gr ground chicken
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 tbsp olive oil
- 2 tsp tomato paste
- 1 tsp sweet paprika
- ¾ tsp ground cumin
- salt
- freshly ground black pepper
For the garlic-yogurt sauce:
- 1½ cups strained (Greek-style) yogurt
- 1 garlic clove, minced
- a pinch of salt
For the paprika butter:
- 4 tbsp butter
- 1 tsp sweet paprika
To serve:
- cherry tomatoes, halved
- Chopped fresh parsley
Instructions
- Fill a large pot with water, cover, and bring to a boil. Once boiling, add salt generously (about 35g salt per 5L of water) and cook the pasta according to the package instructions. Drain and drizzle with a bit of olive oil to prevent sticking.
- In a large nonstick pan, heat the olive oil over medium heat. Sauté the onion and garlic until softened. Add the ground chicken and break it up with a spoon until lightly browned.
- Stir in the tomato paste, paprika, cumin, and chili flakes (if using). Season with salt and pepper, and cook for about 10 minutes, until the mixture is thick and nearly dry.
- In a bowl, mix the yogurt with the minced garlic and a little salt. Set aside.
- In a small saucepan, melt the butter and stir in the paprika. Cook gently over low heat for 1–2 minutes, until fragrant.
- Divide the pasta into 4 bowls. Top each portion with a spoonful of garlic yogurt, a generous serving of the chicken mixture, cherry tomatoes, and chopped parsley. Drizzle with warm paprika butter.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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