GREEK YOGURT PASTA
This is a recipe I grew up on and one that is very commonly found in Arab households. It is the easiest recipe you'll find, requiring almost no thought to put together, especially at the end of a long busy day. With the delicious combination of refreshingly tangy yogurt and perfectly cooked macaroni, you will not be disappointed.
INGREDIENTS
2 cups dry macaroni
1 kg greek yogurt
1 teaspoon room temperature water
Juice of 1/2 a lemon
1 teaspoon salt
1 to 2 cloves of garlic, minced (depending on taste preference)
Fresh parsley, roughly chopped, to top
1/4 cup pine nuts, toasted, to top
PREPARATION
1. In a pot of salted water, add dry macaroni and drizzle with a little olive oil over high heat, cooking it to your preferred level of doneness.
2. Meanwhile, in a large bowl, combine yogurt with water to thin it out slightly and whisk until it forms a smooth mixture.
3. Then add the lemon juice, salt and garlic and continue whisking until the ingredients are well-combined. Remember to taste as you go, adding the ingredients a little at a time, so it doesn’t turn out too tangy or salty or garlicky for your taste.
4. Once the macaroni is ready, drain and put in a serving bowl, pouring the yogurt mixture on top, without mixing. Don’t feel obligated to pour the entire mixture on top of the macaroni, if you feel like it’s too much, you could choose to store it in your refrigerator for later use.
5. Garnish with toasted pine nuts and chopped parsley. You can choose to add cooked ground beef for a heartier meal!
Notes:
You can opt to mix the yogurt with the macaroni, so it resembles mac and cheese.
You can also choose to add cooked ground beef to the pasta, mixing it together, before pouring the yogurt mixture.
As mentioned, you can play around with the ingredients to suit your preferences. Add more or less lemon juice, garlic or salt, it is completely up to you.
The yogurt mixture can be stored in the fridge, covered, for up to one week.
