All I could think about when Turkish pasta went viral was Macarona bi Laban

Ingredients

• 400 g Short Pasta (penne, fusilli, or farfalle) (dry weight; any short shape works well)
• 250 g Plain Yogurt (full‑fat Greek‑style yogurt for creaminess)
• 4 Garlic Cloves (minced finely)
• 1 tsp Dried Herbs (dried oregano or thyme)
• 1 tsp Salt (plus extra for pasta water)
• 2 tbsp Olive Oil (drizzle on cooked pasta to keep it from sticking)
• 250 g Ground Beef (lean (90 % lean) for less grease)
• 1 tsp Middle Eastern Seven‑Spice Blend (often called baharat; adds warm aromatic flavor)
• ½ tsp Curry Powder (mild, complements the seven‑spice)
• ¼ tsp Black Pepper (freshly ground)
• 1 Yellow Onion (medium, diced)
• 2 tbsp Pine Nuts (toasted; will be blended into butter sauce)
• 1 tbsp Unsalted Butter (for the pine‑nut butter sauce)
• ½ tsp Smoked Paprika (adds a subtle smoky depth)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually 8–10 minutes.

   Time: PT10M

   Temperature: boiling

2. Prevent Pasta from Sticking

   Drain the pasta in a colander and immediately drizzle with 2 tbsp olive oil, tossing to coat evenly.

   Time: PT2M

3. Prepare Garlic Yogurt Sauce

   In a large mixing bowl combine the plain yogurt, minced garlic, dried herbs, and 1 tsp salt. Stir until smooth.

   Time: PT3M

4. Cook the Spiced Ground Beef

   Heat the skillet over medium‑high heat. Add the diced yellow onion and sauté until translucent, about 3 minutes. Add the ground beef, breaking it up with the wooden spoon, and cook until browned, about 5 minutes.

   Time: PT8M

   Temperature: medium‑high

5. Season the Beef

   Stir in the Middle Eastern seven‑spice blend, curry powder, black pepper, and a pinch of extra salt. Cook for another 2 minutes to let the spices bloom.

   Time: PT2M

   Temperature: medium

6. Toast Pine Nuts

   In a small saucepan over low heat, add the pine nuts and toast, shaking the pan frequently, until golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: low

7. Make Pine‑Nut Butter Sauce

   Add the butter to the toasted pine nuts in the same small saucepan. Melt the butter, then stir in smoked paprika and cook for another minute. Remove from heat and set aside.

   Time: PT2M

   Temperature: low

8. Combine Pasta, Yogurt Sauce, and Starchy Water

   Return the cooked pasta to the large mixing bowl with the yogurt sauce. Gradually add ½ cup of the reserved pasta water while stirring; the heat from the water gently warms the yogurt and prevents curdling. Mix until the pasta is evenly coated.

   Time: PT4M

9. Finish the Dish

   Fold the spiced ground beef into the yogurt‑pasta mixture. Transfer to a serving plate, drizzle the pine‑nut butter sauce over the top, and garnish with chopped fresh parsley.

   Time: PT3M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g