Turkish-Style Pastirma Beef Pasta with Garlic Yogurt Drizzle

How to Make Turkish-Style Pastirma Beef Pasta with Garlic Yogurt Drizzle

1. 1

   Step 1: Cook the pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions; reserve about 1 cup (240 ml) of the starchy pasta water before draining. Drain the pasta and set aside while you build the sauce.

   For this step

   • 12 ozDry pasta (penne, rigatoni or bucatini)
   
2. 2

   Step 2: Make the garlic-yogurt drizzle

   While the pasta water heats, whisk together the Greek yogurt, minced garlic and fresh lemon juice in a small bowl; season with a pinch of salt and pepper. If the mixture is too thick, thin it with 1–2 tablespoons of the reserved pasta water to reach a pourable but creamy consistency; refrigerate briefly if you prefer it cool.

   For this step

   • 1 cupFull-fat plain Greek yogurt
   • 3 clovesGarlic cloves, minced
   • 2 tbspFresh lemon juice
   
3. 3

   Step 3: Sauté aromatics and tomato paste

   Heat the olive oil in a large, heavy skillet over medium heat. Add the sliced onion and cook until soft and beginning to brown, 6–8 minutes, then stir in the tomato paste and cook 1–2 minutes more until it darkens and caramelizes slightly, which concentrates its sweetness.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, thinly sliced
   • 2 tbspTomato paste
   
4. 4

   Step 4: Add pastirma and bloom the spices

   Increase heat to medium-high and add the pastirma to the skillet, spreading it so edges contact the pan; cook 2–3 minutes until it releases its fat and the edges crisp slightly. Sprinkle in the warm spice mix (Aleppo or red pepper + cumin), stir to coat and bloom the spices for 30–45 seconds, then add 1/3 to 1/2 cup of reserved pasta water to loosen the pan and create a glossy sauce.

   For this step

   • 6 ozPastirma (cured beef), thinly sliced or diced
   • 1 1/2 tspWarm spice mix (Aleppo pepper or crushed red pepper + ground cumin)
   
5. 5

   Step 5: Toss pasta with the sauce and finish

   Add the drained pasta to the skillet and toss vigorously to coat, adding more reserved pasta water a tablespoon at a time until you reach a saucy, clingy texture. Taste and adjust seasoning with salt and pepper, then stir in most of the chopped parsley, reserving a little for garnish.

   For this step

   • 1/4 cupFresh parsley, chopped (for garnish)
   
6. 6

   Step 6: Plate and serve with yogurt drizzle

   Divide the pasta among bowls or plates and spoon the garlic-yogurt drizzle over each portion (on top or alongside). Garnish with the remaining parsley and an optional pinch of Aleppo pepper or lemon zest; serve immediately so the creamy drizzle contrasts with the warm spiced pastirma sauce.
   

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions; reserve about 1 cup (240 ml) of the starchy pasta water before draining. Drain the pasta and set aside while you build the sauce.
2. While the pasta water heats, whisk together the Greek yogurt, minced garlic and fresh lemon juice in a small bowl; season with a pinch of salt and pepper. If the mixture is too thick, thin it with 1–2 tablespoons of the reserved pasta water to reach a pourable but creamy consistency; refrigerate briefly if you prefer it cool.
3. Heat the olive oil in a large, heavy skillet over medium heat. Add the sliced onion and cook until soft and beginning to brown, 6–8 minutes, then stir in the tomato paste and cook 1–2 minutes more until it darkens and caramelizes slightly, which concentrates its sweetness.
4. Increase heat to medium-high and add the pastirma to the skillet, spreading it so edges contact the pan; cook 2–3 minutes until it releases its fat and the edges crisp slightly. Sprinkle in the warm spice mix (Aleppo or red pepper + cumin), stir to coat and bloom the spices for 30–45 seconds, then add 1/3 to 1/2 cup of reserved pasta water to loosen the pan and create a glossy sauce.
5. Add the drained pasta to the skillet and toss vigorously to coat, adding more reserved pasta water a tablespoon at a time until you reach a saucy, clingy texture. Taste and adjust seasoning with salt and pepper, then stir in most of the chopped parsley, reserving a little for garnish.
6. Divide the pasta among bowls or plates and spoon the garlic-yogurt drizzle over each portion (on top or alongside). Garnish with the remaining parsley and an optional pinch of Aleppo pepper or lemon zest; serve immediately so the creamy drizzle contrasts with the warm spiced pastirma sauce.