Turkish Lamb and Hot Pepper Paccheri: Quick and Easy Recipe 2026

Turkish lamb and hot pepper paccheri is a quick and easy pasta dish that brings the vibrant flavours of Turkey to your table. This recipe, inspired by Gurdeep Loyal, features spicy lamb mince and large paccheri tubes, all ready in 25 minutes.

Why You'll Love This Turkish Lamb Paccheri

This dish, known as markana in Turkey, combines the deep, umami heat of acı biber salçası (hot Turkish pepper paste) with cumin-spiced lamb. The large paccheri pasta captures the rich sauce, and a drizzle of chilli butter and garlicky yoghurt adds a cooling contrast. It's a satisfying meal that's simple enough for a weeknight but impressive enough for guests.

Ingredients for Turkish Lamb and Hot Pepper Paccheri

Here's what you'll need to make this flavourful pasta:

• 1 tbsp olive oil
• 1 large red onion, diced
• 500g lamb mince
• 2 tsp cumin seeds, crushed
• 6 garlic cloves, crushed
• 4 tbsp acı biber salçası (hot Turkish pepper paste)
• 3 tbsp tomato puree
• 1 tsp dried mint
• Sugar, to taste
• 400g paccheri pasta
• 200g natural yoghurt
• Zest and juice of 1 large unwaxed lemon
• 50g unsalted butter
• 1 tsp pul biber or chilli flakes
• 1 tsp sumac
• 15g fresh dill, finely chopped

How to Make Turkish Lamb and Hot Pepper Paccheri

Step 1: Cook the Lamb Base

Heat olive oil in a wide, deep frying pan. Add the onion and a quarter-teaspoon of salt, and sauté for 4 minutes. Add the lamb mince, cumin, and 4 crushed garlic cloves. Cook for 6-7 minutes until the meat begins to brown.

Step 2: Add the Peppers and Tomatoes

Stir in the hot pepper paste, tomato puree, dried mint, a teaspoon of salt, and a pinch of sugar. Cook for another 2-3 minutes to meld the flavours.

Step 3: Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil and cook the paccheri until al dente. Reserve a cup of pasta water before draining.

Step 4: Prepare the Yoghurt and Chilli Butter

In a small bowl, mix the yoghurt with the remaining 2 crushed garlic cloves, lemon zest, and juice. In a small pan, melt the butter with pul biber and sumac until sizzling.

Step 5: Combine and Serve

Toss the drained pasta with the lamb sauce, adding a splash of pasta water if needed. Serve in bowls topped with a dollop of garlicky yoghurt, a drizzle of chilli butter, and a sprinkle of fresh dill.

Tips for the Perfect Turkish Lamb Paccheri

• Use acı biber salçası for authentic heat; if unavailable, substitute with harissa or chilli paste.
• Don't skip the yoghurt – it balances the spiciness and adds creaminess.
• Reserve pasta water to loosen the sauce and help it cling to the pasta.
• Adjust heat by using more or less pul biber.

Comparison: Turkish Lamb Paccheri vs. Classic Italian Pasta

FAQ

With its bold Turkish flavours and quick preparation, this lamb and hot pepper paccheri is sure to become a favourite. Try it tonight and enjoy a taste of Turkey in your own kitchen!