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Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt) in a large white serving platter.

Yarpag Khengeli (Azerbaijani Pasta with Meat and Yogurt)

A recipe for Yarpag Khengeli (Yarpaq Xəngəli, Azerbaijani Pasta with Meat and Yogurt)! Handmade pieces of diamond-shaped pasta are covered with butter, garlicky yogurt, and a ground meat topping.
Course Main
Cuisine Azerbaijani
Keyword Azerbaijan, Azerbaijani, beef, garlic, meat, noodle, pasta, yogurt
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time: 30 minutes
Total Time 1 hour 55 minutes
Servings 4 Servings


Garlic Yogurt:

  • 12 ounces (340 grams) plain yogurt
  • 2 garlic cloves peeled
  • Pinch salt


  • 2 cups (250 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 2/3 cup (158 milliliters) water

Meat and Onion Topping:

  • 4 tablespoons (60 grams) unsalted butter
  • 1 medium onion peeled and thinly sliced
  • 1 pound (450 grams) ground lamb or beef
  • salt and freshly ground black pepper to taste

To serve:

  • 4 tablespoons (60 grams) unsalted butter melted


To make the Garlic Yogurt:

  • Place the yogurt in a medium bowl.
  • Use a mortar and pestle (or side of a knife and the palm of your hand if mortar not available) to crush the garlic cloves. Mix into the yogurt along with a pinch of salt. Cover and refrigerate until needed.

To prepare the pasta:

  • In a large bowl, combine the flour and salt. Mix in the egg, then slowly add water until a dough comes together.
  • On a lightly floured surface, knead the dough until smooth and elastic. Add only enough flour to be able to handle the dough. If it is still too dry, add a little more water. Cover with plastic or transfer to a bowl, cover, and allow to rest at room temperature for 30 minutes.

To prepare the Meat and Onion Topping:

  • While the pasta is resting, prepare the meat and onion topping.
  • In a skillet or pan, melt the butter over medium-low heat. Add the onion slices and cook, stirring often, until caramelized, about 30 minutes. Adjust the heat between medium and low as needed to keep the onions from burning.
  • Use a slotted spoon to transfer the caramelized onions to a plate and set aside, leaving the butter in the pan.
  • Increase heat to medium and crumble the ground meat into the pan. Cook, breaking apart the meat into small pieces, until browned and starting to crisp around the edges.
  • Stir back in the caramelized onion, season with salt and pepper, and keep over low heat as pasta cooks.

To assemble the pasta:

  • On lightly floured surface, roll out the rested dough into a thin sheet about 1/8 inch (3 mm) thick, flouring as needed to keep from sticking.
  • Cut the circle into strips about 2 inches (5 cm) wide. Cut across the strips at an angle to create 2 inch (5 cm) diamonds.
  • Separate the pieces and arrange in a single layer on parchment lined baking sheet.
  • Bring a large pot of salted water to a boil. Cook the pasta in batches, stirring to separate the pieces. Remove with a slotted spoon as they rise to the surface and are al dente, just tender. Place drained pasta on serving platter or divide among bowls.
  • Drizzle melted butter over the pasta, followed by the garlic yogurt (or keep in a bowl on the side to add individually). Top with the meat and onion mixture and serve immediately.