By Akshara
October 7, 2026
Inspired by traditional Turkish manti, this quick Turkish pasta pairs hot, freshly cooked pasta with cold, garlic-infused yoghurt and a warm, sizzling paprika butter drizzle. The contrast between the chilled, tangy yoghurt and the fragrant, spiced oil creates an effortless yet rich flavour profile. Finished with fresh mint and a pinch of Aleppo pepper, it transforms everyday pasta into a restaurant-worthy dish in under twenty minutes.
300g pasta (rigatoni, penne, or shell pasta)  1.5 cups thick Greek yoghurt or hung curd at room temperature  2 cloves garlic, finely grated  3 tablespoons unsalted butter  1 tablespoon olive oil  1 teaspoon Aleppo pepper or red chilli flakes  1/2 teaspoon smoked paprika  1/2 teaspoon dried mint or fresh mint leaves  Salt to taste
Whisk the thick Greek yoghurt, grated garlic, and a generous pinch of salt together in a bowl until silky smooth, then set aside at room temperature.
Cook the pasta in a large pot of heavily salted boiling water according to package instructions until al dente, then drain while reserving a splash of pasta water.
Melt the butter and olive oil in a small pan over medium heat, stir in the Aleppo pepper, smoked paprika, and dried mint, and sizzle gently for one minute until fragrant and foaming.
Spread the garlic yoghurt over the base of warm serving bowls, pile the hot drained pasta on top, and pour the hot spiced butter sauce over both before garnishing with fresh mint.