When it comes to comforting and flavorful dishes, Macarona bil Laban, which literally translates to “pasta with yogurt”, holds a special place in Middle Eastern cuisine. This dish masterfully combines tender pasta, a creamy, garlicky and tangy yogurt sauce and a savory spiced meat topping, creating a symphony of flavors and textures. It’s both simple enough for a stunning side dish and impressive enough for guests. This creamy yogurt pasta is a traditional dish that can be found across the Levant, in countries like Palestine, Syria, Jordan and Lebanon.
If you’re looking for more delicious pasta recipes to try, then click here for my One Pot Macarona Bil Lahme. This one pot pasta will take you back to your childhood! Or, try my Macarona Bil Beshamel, a creamy beshamel pasta with meat. If you ant a vegetarian recipe, try my Vodka Pasta Recipe (without the pasta).
Macarona Bil Laban: Spiced Meat & Garlicky Yogurt Pasta
Yogurt, known as laban in Arabic, has ancient roots in the region, with evidence of its production dating back to Neolithic times. Nomadic herders discovered fermentation as a method of preserving milk, and yogurt has since become a cornerstone of Middle Eastern cooking, valued for its tangy flavor and probiotic benefits. As an Arab, I eat yogurt almost daily! You can try making your own yogurt here too.
The fusion of pasta and yogurt may have begun as a practical adaptation. Pasta, with its mild, neutral flavor, pairs beautifully with yogurt, creating a balance of textures and flavors that satisfies both nutritional and culinary needs. Add in the spiced meat and garlic and you have the perfect Middle Eastern touch to pasta!
Ingredients For Macarona Bil Laban:
These are the ingredients needed to make this delicious yogurt pasta:
- Cavatappi pasta or elbow macaroni: Cooked al dente according to package instructions.
- Ground beef: Offers the perfect balance of flavor and moisture.
- Extra virgin olive oil: For sautéing the onions and browning the meat.
- Yellow onion: Adds a sweet, aromatic base to the meat.
- 7 spices: A traditional Middle Eastern spice blend that’s earthy, warm, and complex.
- Ground cinnamon: A subtle sweetness that complements the savory beef.
- Sumac: Provides a tangy, lemony punch to the dish.
- Black pepper: A touch of spice to round out the flavors.
- Salt: Enhances all the spices and balances the dish.
- Toasted pine nuts or almonds: For a crunchy, nutty garnish.
For the garlicky yogurt sauce:
- Plain whole milk yogurt: The creamy foundation of the sauce.
- Sumac: Adds brightness and a hint of tang.
- Salt: Enhances the yogurt’s natural flavors.
- Lemon juice: For a fresh, citrusy tang.
- Lots of garlic: Adjust based on your love for garlic; this adds depth and flavor.
- Unsalted butter: Sautéed with garlic for an aromatic richness.
Instructions: Making Macarona bil Laban
1. Prepare the Pasta
Start by cooking the pasta according to the package instructions. Cavatappi or elbow macaroni works best for this dish as their ridges and shape hold the sauce beautifully. Once cooked, drain and set aside.
2. Make the Savory Meat Mixture
Sauté the Onions
Heat the olive oil in a large skillet or pot over medium-high heat. Add the chopped onions and cook until translucent, about 3-4 minutes. The onions should be soft and fragrant, forming the base for the meat mixture.
Cook the Ground Beef
Add the ground beef to the skillet with the onions. Break it apart with a wooden spoon and cook until most of the pinkness is gone. This takes about 2-3 minutes.
Season the Meat
Sprinkle the meat with 7 spices, ground cinnamon, sumac, black pepper, and salt. Stir well to evenly coat the beef in the spices. Allow it to cook for another 5-7 minutes, or until the beef is fully browned and aromatic. Set aside.
3. Whip Up the Yogurt Sauce
Mix the Yogurt Base
In a large bowl, whisk together the plain yogurt, sumac, salt, and freshly squeezed lemon juice. The sumac and lemon add a tangy brightness that complements the richness of the other components. You can add as much or as little lemon juice as you’d like.
Prepare the Garlic Butter
In a small pan, melt the butter over medium-high heat. Once melted, add the minced garlic. Stir constantly to prevent burning, and sauté until the garlic is golden brown, about 1-3 minutes. Immediately pour the garlic butter into the yogurt mixture and whisk well. This step removes the raw garlic flavor and infuses the sauce with a deep, nutty flavor.
4. Assemble the Dish
Combine the Pasta and Yogurt Sauce
Add the drained pasta to the yogurt sauce, tossing gently until each piece of pasta is well coated in the creamy mixture.
Layer the Dish
Transfer the yogurt-coated pasta to a serving dish. Spoon the spiced ground beef mixture over the top, spreading it evenly for a balanced bite in every forkful.
Garnish
Sprinkle toasted pine nuts or almonds over the top for a crunchy, nutty finish. If you like, garnish with chopped parsley for a touch of freshness and color.
Macarona bil Laban is best served warm or at room temperature. Pair it with a simple, Arabic chopped side salad for a complete meal. The dish’s creamy, tangy, and garlicky flavors are sure to be a hit with family and friends.
Tips for Success
- Customizing Garlic Levels
If you’re not a big fan of garlic, start with 4 cloves instead of 6-8. Conversely, if you’re a garlic lover, feel free to add more. - Choosing the Right Yogurt
Whole milk yogurt is ideal for this recipe as it provides the right amount of creaminess. Avoid using flavored or sweetened yogurt, as it will alter the dish’s flavor (not in a good way, either). You can use greek yogurt, but you’ll need to add water to thin out the sauce. The flavor in greek yogurt is also a little different than plain whole milk yogurt. - Making Ahead
This dish can be prepared ahead of time, but it’s best to assemble just before serving. Store the pasta, yogurt sauce, and beef mixture separately in airtight containers in the refrigerator for up to 2 days. - Toasting the Nuts
For an added layer of flavor, toast your nuts in a dry skillet over medium heat until golden and fragrant. Keep an eye on them as they can burn quickly. You can also shallow fry them in some neutral oil until golden.
Why You’ll Love This Dish
- Effortlessly Elegant: Despite its simplicity, Macarona bil Laban is visually stunning and tastes gourmet.
- Balanced Flavors: The yogurt’s tanginess, the meat’s warm spices, and the garlic butter create a perfectly balanced dish.
- Family-Friendly: Kids and adults alike will love this comforting pasta recipe.
- Versatile: The recipe can be easily adapted with other types of pasta or protein, such as lamb or even left as vegetarian.
Whether you’re exploring Middle Eastern cuisine for the first time or revisiting a beloved classic, Macarona bil Laban is sure to delight your taste buds. The creamy yogurt sauce, spiced meat topping, and crunchy nuts combine for a dish that’s truly greater than the sum of its parts. Make it for your next dinner and watch it become a staple in your kitchen!
Some More Delicious Recipes I Think You’ll Love:
Kabuli Pulao: Afghanistan’s National Dish
Stuffed Whole Chicken with Freekeh
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.
Macarona Bil Laban
Ingredients
- 1 pound cavatappi pasta or elbow macaroni, prepared according to package instructions
- 1 pound 80% lean ground beef
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 teaspoons 7 spices
- ½ teaspoon ground cinnamon
- ½ teaspoon sumac
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- toasted pine nuts or almonds for topping
Yogurt Sauce
- 2½ cups plain whole milk yogurt
- 1 teaspoon sumac
- 1 teaspoon salt or to taste
- 1 lemon, juiced
- 6-8 garlic cloves minced. This makes it garlicky, so use as much or as little as you'd like.
- 2 tablespoons unsalted butter
Instructions
- Start by boiling the pasta according to package instructions. Drain and set aside.
- Add the olive oil to a pot on medium high heat. Add the chopped onions and saute until translucent.
- Add the ground beef and saute until lightly browned, and most of the pinkness is gone.
- Add the salt, black pepper, sumac, 7 spices and ground cinnamon.
- Mix everything together well and cook for another few minutes, until completely browned and cooked through.
To Make the Yogurt Sauce
- In a large bowl, combine the plain whole milk yogurt, sumac, and salt. Whisk everything together well.
- Melt the butter on a pan on medium high heat. Once melted, add the minced garlic.
- Saute the garlic until golden brown, making sure to moving it around every so often. This takes about 1-3 minutes.
- Once golden, add the garlic and the butter to the yogurt. Whisk well.
To Assemble
- Combine the cooked and drained pasta into the yogurt sauce. Mix well until everything is well incorporated.
- Add the yogurt pasta to a serving dish, and top with the cooked ground beef mixture.
- Finally, top it with some toasted pine nuts or almonds, and some chopped parsley. Serve warm or at room temperature.
Notes
- Most Macarona Bil Laban recipes call for raw grated garlic in the yogurt sauce. Personally, I love sauteeing the garlic in the butter first. This gives it the best flavor.
- If you’d like to skip sauteing the garlic, just grate it and add it to the yogurt, raw. Skip the butter.
- Use more or less garlic if you prefer.
- You can prep the sauce ahead of time, and prep the cooked beef ahead of time and combine when you’re ready to serve.
- Serving size (6) is for side dishes/appetizer sizing.
2 Responses
I made this for my husband and he and I lovedddd it! The flavours are beautiful and I can’t wait to make this as a side dish the next time I invite my in laws! So yummy, and great for the hot Aussie weather!
Just made this for lunch yesterday, it was amazing! Easy to prep and full of flavor. I love the idea of sautéing the garlic too