About this recipe

A beloved Middle Eastern comfort dish featuring tender pasta tossed in a garlicky, lemony yogurt sauce, topped with crispy spiced ground beef and toasted pine nuts. This viral Lebanese classic — known as 'macarona bil laban' — is creamy, tangy, and deeply satisfying, all on the table in under 40 minutes.

Instructions

1. 1

   Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain and set aside.

2. 2

   While the pasta cooks, whisk together the plain yogurt, garlic minced, lemon juice, and salt in a large mixing bowl until smooth. Set aside at room temperature — do not refrigerate, as cold yogurt can seize when it hits hot pasta.

3. 3

   Heat olive oil in a skillet over ^[medium-high heat]. Add the diced yellow onion and sauté for 3–4 minutes until softened and golden. Add the lean ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned and cooked through. Stir in the baharat, cinnamon, and salt. Taste and adjust seasoning.

4. 4

   In a dry skillet over ^[medium heat], toast the pine nuts for 2–3 minutes, stirring frequently, until golden and fragrant. Watch carefully — they burn quickly. Remove from heat immediately.

5. 5

   Add the hot drained penne pasta to the plain yogurt sauce and toss quickly to coat. If the sauce is too thick, add a splash of the reserved pasta water and stir until silky. Transfer to a serving platter or individual bowls. Spoon the spiced lean ground beef mixture over the top, then scatter the toasted pine nuts and fresh parsley over everything. Serve immediately.