Trendy Turkish-Inspired Double Beef Orecchiette

Name: Trendy Turkish-Inspired Double Beef Orecchiette with Cherry Tomato Salsa, Garlic Yoghurt & Fetta
Total time: 25 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 Cucumber; 2 Garlic; 1 packet Greek-Style Yoghurt; 1 Lemon; 1 packet Orecchiette; 1 sachet Paprika Spice Blend; 1 packet Parsley; 1 packet Tomato Paste; 500 g Beef Mince; 1 Snacking Tomatoes; 1 packet Fetta Cubes

with Cherry Tomato Salsa, Garlic Yoghurt & Fetta

Recipe Development TeamUpdated on April 27, 2026

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Calories

942 kcal

Protein

74.9g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens
Wheat
Gluten

Skip the scrolling and dive into this trending Turkish-inspired beef orecchiette, where juicy beef and chewy pasta meet a creamy swirl of garlic yoghurt. With a salty hit of crumbled fetta to finish, it’s a modern, flavour-packed mashup that’s definitely worth the hype.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Cucumber

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Lemon

1 packet

Orecchiette

(Contains: Wheat, Gluten; May be present: Soy.)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Parsley

1 packet

Tomato Paste

500 g

Beef Mince

Snacking Tomatoes

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories942 kcal

Energy (kJ)3940 kJ

Fat33.8 g

of which saturates15.5 g

Carbohydrate80.3 g

of which sugars14.9 g

Dietary Fibre8 g

Protein74.9 g

Cholesterol32.5 mg

Sodium726 mg

Potassium217 mg

Calcium10.8 mg

Iron0.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add
a generous pinch of salt.
• Cook orecchiette over high heat until ‘al dente’,
11 minutes.
• Reserve some pasta water (see ingredients).
• Drain orecchiette, then return to saucepan with a
drizzle of olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.

• Meanwhile, quarter snacking tomatoes.
• Roughly chop cucumber and parsley.
• Finely chop garlic.
• Slice lemon into wedges.

• In a medium bowl, combine tomatoes, cucumber,
parsley, a drizzle of olive oil and a good squeeze of
lemon juice.
• Season to taste with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil and
over medium-high heat. Add garlic and cook until
fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and
combine. Season to taste.

• Return frying pan to medium-high heat
• Cook beef mince (no need for oil!), breaking up with
a spoon, until just browned, 3-4 minutes.
• Add tomato paste and paprika spice blend and
cook until fragrant, 1 minute.
• Stir in reserved pasta water until combined,
1 minute. Season to taste.

• Divide orecchiette between bowls and spoon over
Turkish-inspired beef.
• Top with cherry tomato salsa, garlic yoghurt and
crumble over fetta cubes.
• Serve with any remaining lemon wedges. Enjoy!