Arabic Pasta (Ground Beef with Yogurt Sauce)

Let me share a little secret from my kitchen: this Arabic Pasta with Ground Beef and Yogurt Sauce, also known as Macarona bil Laban, is pure magic for a quick, comforting meal. It’s my go-to when I’m craving creamy pasta with a Middle Eastern twist. Inspired by Lebanese and Arabic home cooking, this dish combines tangy yogurt sauce, spiced beef, and tender pasta for a lighter take on creamy pasta dishes like Alfredo. One busy evening, I discovered how fast and flavorful this recipe is, and now it’s a family favorite. Perfect for weeknights or casual gatherings, it’s ready in under 30 minutes and bursting with garlic, mint, and warm spices!

Ingredients

• Pasta: 12 oz (340g), spaghetti, elbow macaroni, or mafalda corta, for the base.
• Ground Beef: 1 pound (450g), 80/20 or lean, for savory topping.
• Onion: 1 medium (about 1 cup, finely diced), for sweetness.
• Garlic: 3 cloves, minced or crushed, for bold flavor.
• Plain Whole Milk Yogurt: 2 cups (480g), not Greek, for creamy sauce.
• Tahini: 2 tablespoons, optional, for nutty depth.
• Lemon Juice: 1 tablespoon, for brightness.
• Dried Mint: 1 teaspoon, for aromatic flavor.
• Olive Oil: 2 tablespoons, for cooking beef and toasting nuts.
• Pine Nuts or Slivered Almonds: ¼ cup, for crunchy garnish.
• Allspice: 1 teaspoon, for warm spice.
• Cinnamon: ½ teaspoon, for subtle sweetness.
• Salt: 1 teaspoon, or to taste, for seasoning.
• Black Pepper: ½ teaspoon, for seasoning.
• Optional Add-Ins: ¼ cup chopped parsley or fresh mint for garnish.
• Optional Side: Cucumber salad or pita bread.

Instructions

1. Prepare Your Ingredients (Mise en Place): Dice onion finely, mince or crush garlic, measure yogurt, tahini, and spices. Bring yogurt to room temperature for smoother sauce.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-12 minutes). Drain, reserving ½ cup pasta water. Drizzle pasta with 1 teaspoon olive oil to prevent sticking and set aside.
3. Prepare the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add ground beef, breaking it up with a spoon, and cook for 5-7 minutes until browned and no liquid remains. Stir in allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute more, then set aside.
4. Toast the Nuts: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add pine nuts or almonds and toast, stirring constantly, for 3-4 minutes until golden. Remove from heat and set aside.
5. Make the Yogurt Sauce: In a large bowl, whisk together yogurt, tahini (if using), lemon juice, minced garlic, dried mint, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth. If too thick, add 1-2 tablespoons reserved pasta water to reach a creamy, pourable consistency.
6. Assemble and Serve: Toss warm pasta with half the yogurt sauce in the bowl or a skillet over low heat to warm slightly (1-2 minutes). Plate pasta, top with spiced beef, drizzle with remaining yogurt sauce, and sprinkle with toasted nuts and optional parsley or mint. Serve immediately with cucumber salad or pita bread.

Nutrition Facts

This Arabic Pasta is a balanced dish with protein from beef and yogurt, carbs from pasta, and moderate fats from oil and nuts. Pair with a veggie side for a complete meal.

• Servings: 4
• Calories per serving: 450-500 kcal
• Protein: 25-30g
• Fat: 20-25g
• Saturated Fat: 6-8g
• Carbohydrates: 40-45g
• Fiber: 2-3g
• Sugar: 5-7g
• Sodium: 800-1000mg (varies with soy sauce and salt)

Preparation Time

This dish comes together quickly, making it perfect for busy weeknights or last-minute dinners. Multi-tasking (cooking pasta while preparing beef) saves time.

• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Total time: 25-30 minutes

How to Serve

• Weeknight Dinner: Serve with a side salad for a quick, hearty meal.
• Family Gathering: Plate on a large platter for sharing, with extra nuts and herbs.
• Meal Prep: Store components separately for easy reheating.
• Kid-Friendly: Use less garlic or skip spices for milder flavors.
• Vegetarian Option: Skip beef and add sautéed mushrooms or chickpeas.

Additional Tips

• Yogurt Sauce: Use plain whole milk yogurt for a creamy texture; Greek yogurt is too thick but can be thinned with pasta water. Warm sauce gently to avoid curdling.
• Pasta Choice: Short pasta like elbow macaroni holds sauce better, but spaghetti is traditional. Ensure al dente for best texture.
• Beef Tips: Drain excess fat after browning beef for a lighter dish. Use lean beef if preferred.
• Storage: Store pasta, beef, and yogurt sauce separately in airtight containers in the fridge for 3-4 days. Reheat pasta and beef, then add fresh yogurt sauce. Avoid freezing yogurt sauce as it may separate.
• Nut Toasting: Watch pine nuts closely while toasting, as they burn quickly.

Budgeting the Recipe

This Arabic Pasta is budget-friendly, using affordable ground beef, pasta, and yogurt. Pine nuts are pricier, so use almonds or skip for savings. The recipe serves four, costing roughly $2-3 per serving, ideal for a satisfying meal.

Frequently Asked Questions

Q: Can I use Greek yogurt?

A: Yes, but thin it with 2-4 tablespoons pasta water for a smoother sauce, as it’s thicker than plain yogurt.

Q: Can I make it vegetarian?

A: Omit beef and use sautéed mushrooms, chickpeas, or lentils for protein.

Q: Why does my yogurt sauce curdle?

A: Heating yogurt too quickly can cause curdling. Warm it gently over low heat or mix with hot pasta off the stove.

Q: Can I add vegetables?

A: Yes, sauté diced carrots, peppers, or zucchini with the beef for extra nutrition.

Q: What if I don’t have allspice?

A: Substitute with a pinch of nutmeg or use a seven-spice blend for similar warmth.

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