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