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Middle Eastern Pasta With Yogurt and Pine Nuts

Middle Eastern Pasta With Yogurt and Pine Nuts

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
BISHO

BISHO

This is a great and healthy Middle Eastern dish. Simple and easy, it has just yogurt, ground meat and garlic plus pasta of course!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 853 kcal
  • 43%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 95.1g
  • 31%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
  3. In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.
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Reviews

BEZOONA1
14

BEZOONA1

10/6/2008

This is a kick go-to recipe, my mom used to make it all the time when we were kids and we still love it. My additions are that I add 2 TBSP of Tahini (sesame paste) to the yogurt, a dash of lemon, and a bit more garlic than in this recipe. Use a thicker spaghetti or a thin linguine. Also, and this is the BEST tip that makes it yum yum delicious...you want to drain the pasta, and then put it back in the pot and add the yogurt...mix a bit of meat in with the yogurt and heat it through. It tastes sooo much better than when its just cold. Top with the meat and you're ready to go. Its so delicious!

Vahjiin
14

Vahjiin

12/15/2006

This is not authentic to my country, for it simple makes a traditional less serious. We are using curry, variety peppers, and pignoli, and garlic is considered incorrect with yoghurt, especially when homemade. I believe the edition of green onion, true curries, and zatar spice will make this meal closer to true Middle Eastern recipe, if tabouhli must be used instead of italian pasta!! Thank you, Vahjiin

MANORBOOKS
6

MANORBOOKS

9/11/2008

I have been making this recipe for over 30 years. All my five sons were raised on it and it is a family favorite to be sure. It is so delicious and refreshing! One thing we do differently is that we toast the pinenuts (in a pan on the stove) and do not add them in with the beef, instead they are sprinkled over the top of the dish. That way they have a roasted taste and stay crunchy. We also top the dish with fresh chopped Italian parsley. It really adds freshness to the taste. And we keep a bowl of plain yogurt on the table if anyone needs to refresh their dish. You can be sure that there were heaps of this delicious entree piled high on my boy's plates.

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