Pin it I first tasted this dish at a friend's kitchen table in Istanbul, where she swirled yogurt over steaming noodles and drizzled crimson butter on top without measuring a thing. The smell of paprika hitting hot butter filled the room instantly. I thought pasta was Italian until that moment. She laughed and said Turks have been eating it this way for generations. I've been making it ever since.
I made this for my sister after she moved into her first apartment with nothing but a pot and a wooden spoon. She called me the next day asking for the recipe again because she'd already made it twice. Now she serves it to dinner guests and pretends she invented it. I let her have that one.
Ingredients
- Dried pasta (400 g): Tagliatelle holds the yogurt beautifully, but spaghetti works just as well if that's what you have.
- Greek yogurt (400 g): Full-fat makes all the difference in richness, though I've used low-fat in a pinch and it still worked.
- Garlic (2 cloves): Mince it finely or it'll overpower the yogurt instead of blending in smoothly.
- Unsalted butter (60 g): Unsalted lets you control the seasoning, and it melts into the spices without burning as easily.
- Sweet paprika (1 1/2 tsp): This is what turns the butter that deep sunset color and gives the dish its signature warmth.
- Chili flakes (1/2 tsp): Start with less if you're heat-sensitive, you can always add more at the table.
- Fresh dill or parsley (2 tbsp): Dill is more traditional and adds a bright, grassy note that cuts through the richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, stirring occasionally. Reserve a coffee mug of pasta water before draining, it loosens everything later.
- Mix the garlicky yogurt:
- Stir together the yogurt, minced garlic, salt, and lemon juice in a bowl while the pasta cooks. Let it sit at room temperature so it doesn't shock the hot noodles.
- Make the paprika chili butter:
- Melt butter and olive oil in a small pan over medium heat, then add paprika, chili flakes, and cumin. Let it sizzle gently for a minute or two until it smells toasty and turns deep red.
- Toss and plate:
- Toss the drained pasta with a splash of reserved pasta water to keep it silky. Divide it among plates while it's still steaming.
- Assemble and serve:
- Spoon generous dollops of yogurt over each portion, drizzle the warm spiced butter on top, and scatter fresh herbs and black pepper over everything. Serve immediately while the butter is still glistening.
Pin it One winter evening I made this after a long day and sat on the couch with the bowl in my lap. My partner walked in, smelled the paprika, and asked why I hadn't called him to the table. I told him there was no table, just me and this bowl. He made his own and joined me on the couch. We've eaten it that way ever since.
How to Store and Reheat
Leftovers keep in the fridge for up to two days, though the pasta soaks up the yogurt and loses some of its separation. I reheat individual portions in a skillet with a splash of water and a fresh drizzle of olive oil. The paprika butter doesn't reheat well on its own, so I often make a quick new batch and pretend I planned it.
Variations Worth Trying
Swap the dill for mint if you want something brighter and more unexpected. Add sauteed spinach or wilted greens directly into the pasta before plating for extra color and nutrition. I've also stirred in crumbled feta once and it turned into a whole different dish, tangy and salty in the best way. If you like smokiness, try smoked paprika instead of sweet.
Serving Suggestions
This dish doesn't need much on the side, but a simple cucumber and tomato salad with lemon keeps it light. I've served it with crusty bread for scooping up every last bit of yogurt and butter. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.
- Pair it with a cold glass of ayran if you want to lean into the Turkish theme.
- Serve it family-style in a big shallow bowl and let everyone help themselves.
- Top with a poached egg for breakfast, it's unconventional but quietly brilliant.
Pin it This is the kind of recipe that tricks people into thinking you're a better cook than you are. Let them believe it.
Recipe FAQs
- → How do I achieve al dente pasta?
Boil the pasta in plenty of salted water and follow package instructions closely, typically cooking 1-2 minutes less than recommended, then test for a firm but tender bite.
- → Can I adjust the spiciness of the paprika butter?
Yes, modify chili flakes amount to your preference or add a pinch of Aleppo pepper for extra heat without overpowering the other flavors.
- → What can I use instead of Greek yogurt?
Labneh or strained yogurt provides a tangier alternative that works well with the rich butter and spices.
- → How is the paprika butter prepared?
Melt butter with olive oil over medium heat, then add sweet paprika, chili flakes, and optionally cumin. Stir gently until fragrant and colored a deep orange-red.
- → What herbs enhance the flavor best?
Fresh dill or parsley add brightness and freshness as a garnish to balance the rich and spicy components.