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

Ingredient Substitutions

• Instead of Short Pasta (penne, fusilli, or farfalle): whole‑wheat pasta, gluten‑free pasta
• Instead of Plain Yogurt: labneh, sour cream (will be richer)
• Instead of Garlic Cloves: garlic paste (1 tsp), garlic powder (½ tsp)
• Instead of Dried Herbs: fresh herbs (1 tbsp, chopped), Italian seasoning
• Instead of Salt: sea salt, kosher salt
• Instead of Olive Oil: vegetable oil, grapeseed oil
• Instead of Ground Beef: ground lamb, ground turkey
• Instead of Middle Eastern Seven‑Spice Blend: ground cumin + coriander + cinnamon (½ tsp each), store‑bought za'atar (½ tsp)
• Instead of Curry Powder: turmeric (¼ tsp) + ground ginger (¼ tsp), garam masala (½ tsp)
• Instead of Black Pepper: white pepper
• Instead of Yellow Onion: white onion, shallots (½ cup diced)
• Instead of Pine Nuts: slivered almonds, toasted walnuts (2 tbsp)
• Instead of Unsalted Butter: olive oil (1 tbsp), ghee (1 tsp)
• Instead of Smoked Paprika: regular paprika, chipotle powder (¼ tsp)
• Instead of Fresh Parsley: fresh cilantro, fresh dill

Equipment Needed

• Large Pot
• Colander
• Skillet or Frying Pan
• Small Saucepan
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups & Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Combine hot pasta with yogurt sauce using reserved starchy water to avoid curdling.
• Toast pine nuts carefully to prevent burning.
• Season ground beef with the seven‑spice blend for authentic flavor.

Chef Tips from the Video

• Use full‑fat Greek yogurt for the richest, creamier sauce; low‑fat yogurt can become watery.
• A pinch of lemon zest added to the yogurt sauce brightens the flavor without adding extra acidity.
• For extra smoky depth, finish the dish with a drizzle of smoked olive oil instead of butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce thickens.

Freezer: Not recommended because the yogurt may separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Cook the pasta a day ahead, toss with olive oil, and refrigerate; reheat briefly before mixing with sauce.
• Prepare the yogurt‑garlic sauce and keep it chilled; bring to room temperature before combining with hot pasta.
• Ground beef can be cooked and seasoned ahead; store in a sealed container and reheat with the pasta.

Frequently Asked Questions