When it comes to hearty, comforting meals that bring back precious childhood memories, Macarona bil Lahme is one of my all time favorite. This beloved dish, which translates to “pasta with meat,” is a harmonious blend of tender pasta, spiced meat, and a tomato-based sauce. This entire dish feels like a warm hug in every bite. The beef is spiced with the typical Arab spices, and it gives a great flavor profile that you don’t find in Italian pastas. Whether served at grand family gatherings or on a quiet weeknight, macarona bil lahme is a timeless staple that has transcended borders. This dish is also super close to what Americans call “goulash”.
If you want to try more pasta recipes, try my popular Vodka Pasta Recipe(ofc, without vodka), or try my Macarona Bil Bechamel- a delicious and creamy pasta with beef, cheese and bechamel sauce.
Origins of Macarona bil Lahme
While pasta is commonly associated with Italian cuisine, its presence in the Middle East is a testament to the region’s rich history of trade and cultural exchange. During the Ottoman Empire and earlier through the Silk Road trade, food staples like pasta and rice found their way into Arab and Turkish kitchens, where they were adapted and infused with the best of flavors.
Macarona bil lahme is one of the most important examples of this culinary fusion. It combines the Mediterranean love for pasta with the Middle Eastern expertise in making flavorful meat dishes. This created a delicious and loved meal with flavors that the Middle East was already accustomed to.
Easy, Delicious, and Under 30 Minutes
One of the hallmarks of macarona bil lahme is its simplicity. While the ingredients list is short and straightforward—usually pasta, ground or cubed meat, onions, garlic, tomato sauce, and a medley of spices—the result is anything but ordinary. The dish exemplifies how thoughtful preparation and quality ingredients can elevate a meal into something so hearty and filling. I know I can count on this dish when I want something quick and easy to feed my picky children.
Ingredients for this Easy and Quick Meat Pasta
Pasta: Traditionally, elbow macaroni is used for macarona bil lahme, but other shapes work just as well. I prefer pasta shapes that are curved like fusilli and cavatappi. The pasta serves as the foundation, soaking up the robust flavors of the sauce. Some people use spaghetti too.
Meat: Ground beef or lamb is the most common choice, but some variations use cubed meat for a heartier bite. The meat is seasoned with warm spices that evoke the essence of Arab cooking. Keep in mind that using cubed beef/chunks of beef will make the cooking time longer, since cubed beef takes longer to cook.
Tomato Sauce: A rich tomato base ties the dish together, lending a sweet and tangy backdrop to the savory meat. Some recipes incorporate a touch of cinnamon or allspice for added depth.
Seasonings: The holy grail of Arab spices are used, such as 7 spices, coriander and cinnamon. More spices like smoked paprika and black pepper.
Aromatic Vegetables: Onions and garlic are sautéed to create a flavorful base that enhances the sauce and meat. I also love adding bell peppers, carrots, and mushrooms!
How to Make 30 Minute Macarona Bil Lahme
- To start, heat up the olive oil on medium high heat.
- Once hot, add in the finely chopped onions and finely chopped bell peppers. Saute for 2-3 minutes until fragrant and soft.
- Add in the finely minced garlic and saute for 1-2 minutes, until fragrant and golden in color.
- Now, add in the ground beef. Break up the beef into small chunks and mix with with the onions, garlic and bell peppers.
- Once the beef is about 75-80% browned and cooked through, add in the seasonings. Mix well to combine.
- Add in the tomato paste and mix it with the beef until well incorporated.
- Add in the tomato sauce and the hot water. Mix everything well.
- Toss in the raw and uncooked pasta noodles. Mix it in well and make sure it’s covered.
- Cover the pot and let it cook on medium heat for 15-20 minutes, stirring every 5 minutes so it doesn’t stick or burn.
- Once cooked, remove from heat and it let it sit, covered, for another 5 minutes to cook in it’s own steam.
- Serve with cheese and enjoy.
My mom used to cube white cheese and toss it into the pot. Since the cheese didn’t melt, we would get the perfect bite of creamy and flavorful meat pasta along with cheese. Super delicious!
Helpful Tips:
- If you’re afraid of undercooking your pasta, you can cook it in a separate pot according to package instructions.
- If the pasta still has bite to it, add water by the cupful and mix, then let it cook for another 3-5 minutes, covered.
Some More Delicious Recipes You’ll Love:
Fattet Betenjan- Eggplant Fatteh
Layali Lubnan- Lebanese Nights Dessert
Fool Proof Qatayef (Ramadan Desserts)
Stuffed Whole Chicken with Freekeh
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Macarona Bil Lahme (One Pot Pasta)
Ingredients
- 8 ounces elbow macaroni cavatappi, or fusilli pasta
- ½ pound 80% Lean ground beef
- 2½ cups tomato sauce about 1.5 15oz cans
- 2 tablespoons tomato paste
- 3 cups hot water
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 bell pepper finely chopped
- 1½ teaspoons 7 spices
- 1 teaspoon coriander powder
- ½ teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt to taste
- ½ teaspoon black pepper
Instructions
- To start, heat up the olive oil on medium high heat.
- Once hot, add in the finely chopped onions and finely chopped bell peppers. Saute for 2-3 minutes until fragrant and soft.
- Add in the finely minced garlic and saute for 1-2 minutes, until fragrant and golden in color.
- Now, add in the ground beef. Break up the beef into small chunks and mix with with the onions, garlic and bell peppers.
- Once the beef is about 75-80% browned and cooked through, add in the seasonings. Mix well to combine.
- Add in the tomato paste and mix it with the beef until well incorporated.
- Add in the tomato sauce and the hot water. Mix everything well.
- Toss in the raw and uncooked pasta noodles. Mix it in well and make sure it's covered.
- Cover the pot and let it cook on medium heat for 15-20 minutes, stirring every 5 minutes so it doesn't stick or burn.
- Once cooked, remove from heat and it let it sit, covered, for another 5 minutes to cook in it's own steam.
- Serve with cheese and enjoy.
4 Responses
Quick easy and delicious! I appreciate this page so page so much! So much flavor in such an easy meal!
This is what my husband has been waiting for. He has patiently explained that my American Italian way of making pasta is not like back home. Wrong spices, too thick etc. You nailed it Fatima. You might be saving my marriage one recipe at a time. 😉
Thank you for another wonderful meal.
Hahaha happy you guys loved it
Quick and easy weeknight dinner with excellent results. Thank you for sharing!!