Macarona bi Laban
Serves 1
Directions
- 1Boil the pasta until al dente.
- 2Boil the pasta until al dente.
- 3Boil the pasta until al dente.
- 4While the pasta is boiling, mix the garlic, salt, and yogurt.
- 5While the pasta is boiling, mix the garlic, salt, and yogurt.
- 6While the pasta is boiling, mix the garlic, salt, and yogurt.
- 7Add the pasta to the yogurt mixture using a slotted spoon and allow some of the pasta water to loosen the yogurt.
- 8Add the pasta to the yogurt mixture using a slotted spoon and allow some of the pasta water to loosen the yogurt.
- 9Add the pasta to the yogurt mixture using a slotted spoon and allow some of the pasta water to loosen the yogurt.
- 10Taste for salt; you can add more yogurt or water depending on the desired thickness and consistency.
- 11Taste for salt; you can add more yogurt or water depending on the desired thickness and consistency.
- 12Taste for salt; you can add more yogurt or water depending on the desired thickness and consistency.
- 13Plate up the pasta.
- 14Plate up the pasta.
- 15Plate up the pasta.
- 16Heat the ghee in a skillet and add the pine nuts.
- 17Heat the ghee in a skillet and add the pine nuts.
- 18Heat the ghee in a skillet and add the pine nuts.
- 19Cook the pine nuts until golden.
- 20Cook the pine nuts until golden.
- 21Cook the pine nuts until golden.
- 22Garnish the pasta with the cooked pine nuts and a sprinkle of Aleppo pepper.
- 23Garnish the pasta with the cooked pine nuts and a sprinkle of Aleppo pepper.
- 24Garnish the pasta with the cooked pine nuts and a sprinkle of Aleppo pepper.
Ingredients
- 2 cups Greek yogurt
- 2 cups Greek yogurt
- 2 cups Greek yogurt
- 500 g bag shell pasta
- 500 g bag shell pasta
- 500 g bag shell pasta
- salt
- salt
- salt
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 3 TBS ghee
- 3 TBS ghee
- 3 TBS ghee
- 1 handful pine nuts
- 1 handful pine nuts
- 1 handful pine nuts
- Aleppo Pepper
- Aleppo Pepper
- Aleppo Pepper
Equipment
skilletbowlspoonfork