There’s something about this dish that just feels like home. Creamy, tangy, cozy—it’s the kind of meal that gives you a warm hug after a long day. Yogurt Pasta, or Macarona bi Laban, is a beloved Middle Eastern comfort food that comes together in a snap but delivers huge on flavor.
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Trust me, once you taste the velvety yogurt sauce clinging to perfectly cooked pasta, topped with a garlicky sizzle of butter and toasted pine nuts? You’ll be hooked. It’s simple, nourishing, and totally satisfying—whether you’re feeding your family, treating yourself, or sharing with friends over good conversation and laughter.
So, grab a fork and get comfy. Let’s talk about why this dish deserves a permanent spot in your dinner rotation.
Why You’ll Love Yogurt Pasta
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: This pasta works great as a main dish or as a side with grilled meats or veggies. It’s a blank canvas for whatever vibe you’re going for that night.
Budget-Friendly: Made with pantry staples like pasta, yogurt, and garlic—you probably already have everything you need on hand.
Quick and Easy: Boil pasta, mix a few ingredients, and sizzle up a golden butter topping. It’s dinner in under 30 minutes, with no stress.
Customizable: You can jazz it up with herbs, swap in gluten-free pasta, or adjust the garlic to your heart’s desire.
Kid-Approved: The mild creaminess and soft pasta texture make this one a hit with little ones, too!
Ingredients in Yogurt Pasta (Macarona bi Laban)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Pasta: Choose a short pasta like elbow, penne, or shells. Their shape holds onto that dreamy yogurt sauce perfectly.
Plain Yogurt: This is the heart of the sauce—smooth, tangy, and packed with creamy goodness.
Garlic: Freshly minced garlic adds a bold punch and brings the whole dish to life.
Butter or Ghee: Used to make that sizzling garlic topping that gets drizzled over the pasta at the end. Pure magic.
Pine Nuts: Toasted until golden, they add crunch and nuttiness to contrast the creamy base.
Salt: Just enough to bring all the flavors together.
Optional Garnish: A sprinkle of dried mint or fresh parsley gives a beautiful finishing touch.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Boil the Pasta: Cook your pasta in salted water until al dente. Drain and set aside, but reserve a splash of the pasta water just in case you want to thin out the sauce later.
Prepare the Yogurt Sauce: In a mixing bowl, whisk together the yogurt and minced garlic. Stir until smooth and creamy.
Combine with Pasta: Gently toss the cooked pasta with the yogurt sauce until every piece is coated. If needed, add a bit of the reserved pasta water to loosen the sauce.
Make the Garlic Butter: In a small saucepan, melt the butter (or ghee) and stir in a clove or two of minced garlic. Cook over medium heat until fragrant and lightly golden.
Toast the Pine Nuts: In the same pan or separately, toast pine nuts until golden and aromatic. Be careful—they go from golden to burnt fast!
Add Finishing Touches: Pour the garlicky butter over the yogurt pasta, then top with the toasted pine nuts. Add a sprinkle of dried mint or parsley if desired.
Serve and Enjoy: Serve warm and enjoy! It’s creamy, cozy, and comforting all in one bite.
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Yogurt Pasta (Macarona bi Laban)
This dish is beautifully simple but can be elevated in so many ways:
Fresh Salads: A cucumber-tomato salad with lemon and olive oil is the perfect crisp companion.
Grilled Proteins: Pair it with grilled chicken, lamb skewers, or even roasted veggies for a complete meal.
Flatbreads: Scoop up bites with warm pita or flatbread—so satisfying.
As a Side: Works wonderfully next to a mezze spread or a main course at dinner parties.
As a Light Meal: On its own with a sprinkle of herbs and a dollop of extra yogurt—it’s cozy perfection.
Additional Tips
Prep Ahead: You can toast the pine nuts and prepare the yogurt mixture ahead of time to speed things up at dinnertime.
Use Greek Yogurt: For a thicker, richer sauce, Greek yogurt is a great option—just whisk it with a splash of milk.
Add Protein: Stir in shredded rotisserie chicken, sautéed ground beef, or cooked lentils for extra heartiness.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to keep it creamy.
Freeze the Base: While the full dish doesn’t freeze well, you can freeze the yogurt sauce separately and thaw it when needed.
FAQ Section
Q1: Can I use flavored yogurt?
A1: I wouldn’t recommend it—plain yogurt gives you full control over the flavor. Flavored yogurt could make things too sweet or tangy.
Q2: Can I use gluten-free pasta?
A2: Absolutely! Just be sure to follow the cooking time on the package, as it can differ from regular pasta.
Q3: What if my yogurt curdles when I mix it with the pasta?
A3: Make sure the pasta isn’t piping hot—let it cool just slightly before mixing in the yogurt. Stir gently, and you’ll get that silky finish.
Q4: Can I skip the pine nuts?
A4: Of course. You can swap in slivered almonds, walnuts, or leave them out entirely if you prefer.
Q5: Is this dish served hot or cold?
A5: Traditionally, it’s served warm, but it’s just as delicious at room temperature!
Q6: How do I store leftovers?
A6: Store in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or microwave with a splash of milk or water.
Q7: Can I use butter instead of ghee?
A7: Totally! Butter is classic and works beautifully.
Q8: What pasta shape works best?
A8: Short pasta like penne, elbows, or shells is perfect because it catches the creamy sauce in every bite.
Q9: Is it okay to use low-fat yogurt?
A9: Yep! Just know the sauce may be a little less creamy, but still delicious.
Q10: Can I double the recipe for a party?
A10: Yes! This is a fantastic dish to scale up. Just make sure your pot is big enough for the pasta.
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Yogurt Pasta (Macarona bi Laban)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
Yogurt Pasta (Macarona bi Laban) is a delicious Middle Eastern-inspired dish featuring tender pasta coated in a creamy yogurt sauce flavored with garlic, dried mint, and parsley. Topped with seasoned ground beef, toasted pine nuts, and infused with a rich butter sauce, this dish offers a perfect blend of flavors and textures. Inspired by Turkish cuisine, it’s comforting, unique, and satisfying!
Ingredients
Yogurt Sauce Pasta
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1.5 cups plain Balkan yogurt
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4-6 garlic cloves (minced)
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1 tsp dried mint
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1 tsp dried parsley
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1/2 tsp salt
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1/4 cup pasta water
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3 cups uncooked pasta (any shape)
Beef Topping
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1 tbsp ghee (if using lean beef)
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1 lb ground beef
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1 small yellow onion (finely chopped)
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1 tsp Middle Eastern 7 spice
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1 tsp curry powder
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Salt & pepper (to taste)
Toasted Pine Nuts
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2 tbsp olive oil
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1/4 cup pine nuts
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3 tbsp butter
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1 tsp smoked paprika
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1/2 tsp red pepper flakes (optional)
Garnish
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Fresh parsley (chopped)
Instructions
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Cook the pasta in salted boiling water until slightly past al dente. Reserve some pasta water before draining. Toss the cooked pasta with 1–2 tbsp olive oil to prevent sticking.
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In a large bowl, combine yogurt, minced garlic, dried mint, dried parsley, salt, and the cooled pasta water. Mix well to create the yogurt sauce.
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Toss the cooked pasta in the yogurt sauce and set aside.
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For the ground beef topping: Heat a large pan over medium-high heat. If using lean ground beef, add 1 tbsp ghee. Add the beef and season with 7 spice, curry powder, salt, and black pepper. Cook until the beef is no longer pink.
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Add the finely chopped yellow onion to the beef and cook for 8–10 minutes until the beef is slightly charred and the onions are softened.
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While the beef cooks, heat olive oil in a small pan and add the pine nuts. Stir often, toasting them until lightly golden. Remove from heat and add red pepper flakes, smoked paprika, and butter, whisking until the butter melts.
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Layer the cooked ground beef over the yogurt pasta, then drizzle the toasted pine nut butter on top. Garnish with fresh parsley and a sprinkle of smoked paprika, if desired.
Notes
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If you want more heat, add more red pepper flakes to the pine nut butter.
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You can use any type of pasta, though thicker ones like penne or rigatoni work best to hold the sauce.
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For a richer topping, consider adding crispy fried onions on top for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg