There’s something incredibly comforting about a bowl of creamy Yogurt Pasta, or as we call it in the Middle East, Macarona bi Laban. This dish is light yet satisfying, tangy yet soothing, and it comes together so quickly that it feels like a kitchen miracle. The silky yogurt sauce clings to every strand of pasta, while the hint of garlic, mint, and toasted nuts brings it all to life. It’s the kind of meal that makes you close your eyes for a moment after the first bite, just to savor it.
Behind the Recipe
Growing up, this was one of those dishes that appeared on our table during busy evenings when comfort and speed were both needed. My grandmother used to make it without measuring anything, just a pinch of salt here and a spoon of yogurt there, tasting as she went along. The smell of garlic sizzling in olive oil would fill the kitchen, and before we knew it, dinner was ready. It was humble, quick, and always delicious.
Recipe Origin or Trivia
Macarona bi Laban is a beloved dish across the Levant, especially in Lebanon and Syria. It’s traditionally made with plain yogurt mixed with garlic and mint, then tossed with pasta. Some versions include cucumber or even ground meat, but the classic one stays simple and pure. It’s a beautiful representation of how Mediterranean cuisine values fresh ingredients and balance of flavors over heavy complexity.
Why You’ll Love Yogurt Pasta (Macarona bi Laban)
Versatile: Perfect as a main dish or side, and pairs beautifully with grilled chicken or roasted vegetables.
Budget-Friendly: Made with basic pantry ingredients like pasta, yogurt, and garlic, which makes it easy on the wallet.
Quick and Easy: Ready in less than 20 minutes, ideal for weeknight dinners.
Customizable: Add a sprinkle of chili flakes, herbs, or toasted nuts to make it your own.
Crowd-Pleasing: Its creamy texture and mild tang appeal to both kids and adults.
Make-Ahead Friendly: The yogurt sauce can be prepared ahead and mixed just before serving.
Great for Leftovers: It tastes just as good cold the next day, almost like a creamy pasta salad.
Chef’s Pro Tips for Perfect Results
To get that perfect creamy balance without the yogurt curdling, always use room temperature yogurt and mix it gently with the pasta.
- Use full-fat yogurt for a richer and smoother texture.
- Always crush the garlic fresh for the best flavor.
- If your yogurt is too thick, loosen it with a splash of pasta water.
- Toast the pine nuts right before serving to enhance their aroma.
- Add the yogurt sauce off the heat to keep it silky and smooth.
Kitchen Tools You’ll Need
Before you start, gather your tools so everything flows smoothly in the kitchen.
- Large Pot: For boiling the pasta to a perfect al dente texture.
- Mixing Bowl: To combine the yogurt sauce ingredients.
- Whisk or Fork: To blend yogurt and garlic evenly.
- Strainer: For draining the pasta.
- Frying Pan: To toast pine nuts and bloom garlic in oil.
Ingredients in Yogurt Pasta (Macarona bi Laban)
This dish is all about simplicity, so each ingredient truly shines when balanced properly.
- Pasta: 300 g of spaghetti or short pasta like penne, acts as the perfect base to hold the creamy sauce.
- Yogurt: 2 cups of plain full-fat yogurt, gives that signature creamy tangy flavor.
- Garlic: 2–3 cloves minced, adds depth and aromatic warmth.
- Salt: 1 teaspoon, to bring out the flavors in the yogurt.
- Olive Oil: 2 tablespoons, used to fry the garlic lightly and enrich the flavor.
- Dried Mint: 1 teaspoon, adds that traditional cooling freshness.
- Pine Nuts: 2 tablespoons toasted, for crunch and nuttiness.
- Black Pepper: A pinch, to balance the creaminess.
Ingredient Substitutions
If you’re missing something, don’t worry, here’s how you can adjust.
Yogurt: Greek yogurt or labneh thinned with a little milk.
Pine Nuts: Almonds or walnuts can be used instead.
Olive Oil: Substitute with sunflower oil in a pinch.
Dried Mint: Try fresh mint for a more aromatic twist.
Ingredient Spotlight
Yogurt: The star of the dish, providing creaminess, tang, and that smooth mouthfeel which defines Macarona bi Laban.
Garlic: It’s small but mighty, infusing the yogurt with deep flavor that ties everything together.
Instructions for Making Yogurt Pasta (Macarona bi Laban)
Now let’s bring this creamy comfort to life. Here are the steps you’ll follow.
-
Preheat Your Equipment:
Set a pot of salted water to boil and prepare a small pan for toasting nuts. -
Combine Ingredients:
In a bowl, whisk yogurt, minced garlic, dried mint, salt, and a drizzle of olive oil until smooth and creamy. -
Prepare Your Cooking Vessel:
Boil the pasta until al dente, then reserve a small cup of the cooking water before draining. -
Assemble the Dish:
Add the drained pasta to the yogurt mixture while it’s still warm. Toss gently until the sauce coats every strand, using a splash of pasta water if needed. -
Cook to Perfection:
This dish doesn’t need further cooking, but you can warm it slightly by stirring it off the heat for a few seconds. -
Finishing Touches:
Heat the remaining olive oil, add garlic slices if desired, and pour it over the pasta. Top with toasted pine nuts and an extra sprinkle of mint. -
Serve and Enjoy:
Serve immediately, warm or at room temperature, with a drizzle of olive oil and a dash of black pepper.
Texture & Flavor Secrets
This dish thrives on contrast, with the cool tang of yogurt balanced by the warmth of garlic oil and crunch of pine nuts. The pasta absorbs the sauce just enough to stay creamy without becoming heavy. Every bite feels fresh, light, and deeply satisfying.
Cooking Tips & Tricks
Here are some little secrets to make it shine every time:
- Mix the pasta and yogurt off the heat to prevent curdling.
- Adjust the sauce consistency with pasta water until it’s just right.
- Toast the pine nuts until golden, not brown, for a gentle nuttiness.
What to Avoid
Even simple recipes have their pitfalls, so here’s what to watch out for:
- Don’t add yogurt to very hot pasta or it might separate.
- Avoid using low-fat yogurt, it tends to make the sauce runny.
- Don’t skip the mint, it gives the dish its authentic taste.
Nutrition Facts
Servings: 4
Calories per serving: 380
Note: These are approximate values.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Make-Ahead and Storage Tips
You can make the yogurt sauce a few hours ahead and refrigerate it. Just bring it to room temperature before mixing with pasta. Leftovers can be stored in an airtight container for up to two days and enjoyed cold or gently warmed. Avoid reheating on high heat, as it may curdle.
How to Serve Yogurt Pasta (Macarona bi Laban)
This dish pairs beautifully with grilled meats, roasted vegetables, or a crisp cucumber salad. For a light meal, serve it with pita bread and olives. Garnish with extra mint and a drizzle of olive oil for that final touch.
Creative Leftover Transformations
If you have leftovers, turn them into something new:
- Toss with chopped cucumbers and tomatoes for a refreshing pasta salad.
- Add grilled chicken strips for a protein-packed lunch.
- Mix with a spoon of tahini for a nuttier twist.
Additional Tips
- Always serve it fresh, the texture is best when the yogurt sauce is just mixed in.
- Use good-quality olive oil for a deeper flavor.
- You can chill the dish slightly for a refreshing summer meal.
Make It a Showstopper
To make this dish shine at the table, serve it in a shallow bowl, swirl the pasta beautifully, and drizzle olive oil in a circular motion. Scatter toasted pine nuts and mint leaves on top for color and crunch. It’s simplicity turned elegant.
Variations to Try
- Garlic Lover’s Version: Add double the garlic for a punchier flavor.
- Spicy Touch: Sprinkle chili flakes or Aleppo pepper.
- Herb Garden Style: Mix in parsley and cilantro for a fresh herbal kick.
- With Cucumber: Add diced cucumbers for a cooler texture.
- Protein Boost: Toss in shredded grilled chicken or chickpeas.
FAQ’s
Q1: Can I use Greek yogurt?
Yes, just thin it slightly with water or milk for a smoother sauce.
Q2: What pasta type works best?
Short pastas like penne or fusilli are perfect, but spaghetti works well too.
Q3: Can I make it vegan?
Yes, use plant-based yogurt and olive oil, and skip the nuts if preferred.
Q4: Can it be served cold?
Absolutely, it’s delicious chilled, especially in summer.
Q5: What can I use instead of pine nuts?
Almonds, walnuts, or even sunflower seeds work great.
Q6: Can I add vegetables?
Yes, grated cucumber or sautéed zucchini blends beautifully.
Q7: Why did my yogurt curdle?
It was likely too cold or added to pasta that was too hot. Mix gently off heat.
Q8: How long can it stay in the fridge?
Up to two days in an airtight container.
Q9: Can I freeze it?
Not recommended, yogurt-based sauces lose texture when frozen.
Q10: How to make it more tangy?
Add a squeeze of lemon juice to the yogurt mixture.
Conclusion
Macarona bi Laban is proof that simplicity often holds the greatest flavor. It’s quick, comforting, and brings a touch of Mediterranean freshness to your table. Whether served warm or chilled, this dish will surely become a favorite in your kitchen. Trust me, you’re going to love this one.
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Yogurt Pasta (Macarona bi Laban)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
Macarona bi Laban, or Yogurt Pasta, is a creamy Middle Eastern comfort dish made with tender pasta tossed in a tangy garlic-yogurt sauce, topped with toasted pine nuts and a hint of mint. It’s light, refreshing, and ready in just 20 minutes.
Ingredients
- Pasta: 300 g of spaghetti or short pasta
- Yogurt: 2 cups of plain full-fat yogurt
- Garlic: 2–3 cloves minced
- Salt: 1 teaspoon
- Olive Oil: 2 tablespoons
- Dried Mint: 1 teaspoon
- Pine Nuts: 2 tablespoons toasted
- Black Pepper: A pinch
Instructions
- Boil the pasta in salted water until al dente, then reserve a small cup of the pasta water and drain.
- In a bowl, whisk together yogurt, minced garlic, dried mint, salt, and a drizzle of olive oil until creamy.
- Add the warm pasta to the yogurt mixture and toss gently, adding a bit of pasta water to loosen if needed.
- Heat the remaining olive oil, add optional garlic slices, and drizzle over the pasta.
- Top with toasted pine nuts, a sprinkle of mint, and black pepper.
- Serve immediately, warm or at room temperature.
Notes
- Mix yogurt and pasta off the heat to avoid curdling.
- Use full-fat yogurt for a rich, creamy texture.
- To make it spicier, add chili flakes or Aleppo pepper.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg