Name: 30-Minute Arabic Pasta with Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 400 g pasta (mafalda corta recommended); Salt, for boiling pasta; 2 tablespoons olive oil; 700 g extra lean ground beef; 2 cups chopped white onions (roughly 2 medium onions); 1 tablespoon olive oil; 2 teaspoons allspice (or 7 spice mix); 1 teaspoon cinnamon; 2 teaspoons salt; 1 teaspoon black pepper; 5 tablespoons tomato sauce; 2.5 cups plain full fat yogurt (750 g); 1/2 cup tahini; 1 large garlic clove (crushed); 4 teaspoons dried mint (more to preference); 1/2 teaspoon salt; A squeeze of lemon; Toasted pine nuts (toasted with 1/2 tablespoon olive oil); Fresh herbs (such as parsley or cilantro)

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Introduction

This 30-Minute Arabic Pasta with Yogurt Sauce brings together warm spices, tender ground beef, and a creamy tangy sauce for a comforting and flavorful meal. It’s a simple yet satisfying dish perfect for weeknight dinners that feels special without the fuss.

A plate with ruffled yellow pasta forming the bottom layer, topped with a second layer of browned ground meat placed mostly on one side, and a creamy white sauce spread over the center. Pine nuts are sprinkled over the sauce and meat, with fresh green herb sprigs placed along one side for garnish. The plate is white with a blue patterned rim, set on a white marbled surface. Around the plate are small bowls, one holding green dried herbs and fresh leafy greens, and another bowl with more pine nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g pasta (mafalda corta recommended)
Salt, to taste
2 tablespoons olive oil
700 g extra lean ground beef
2 cups chopped white onions (about 2 medium onions)
1 tablespoon olive oil
2 teaspoons allspice (or 7 spice blend)
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
5 tablespoons tomato sauce
2.5 cups plain full fat yogurt (750g)
1/2 cup tahini
1 large garlic clove, crushed
4 teaspoons dried mint (adjust to preference)
1/2 teaspoon salt
A squeeze of lemon juice
Toasted pine nuts
Fresh herbs for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, drizzle with 2 tablespoons of olive oil, and set aside to keep warm.
Step 2: Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the chopped onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Step 3: Add the ground beef to the pan. Break it up into small pieces and cook for 5-7 minutes, until browned and most of the moisture has evaporated.
Step 4: Stir in the allspice, cinnamon, salt, black pepper, and tomato sauce. Mix well and taste, adjusting seasoning as needed. Remove from heat once combined.
Step 5: In a bowl, combine the yogurt, tahini, crushed garlic, dried mint, 1/2 teaspoon salt, and a squeeze of lemon juice. Mix gently with a fork until smooth; avoid using a blender to keep the texture light.
Step 6: In a small pan, toast the pine nuts with half a tablespoon of olive oil over medium heat until golden and fragrant, then remove from heat.
Step 7: To serve, place the pasta on plates. Spoon the spiced ground beef mixture over the pasta, drizzle generously with the yogurt sauce, then sprinkle with toasted pine nuts and fresh herbs. Enjoy!

Tips & Variations

Use full-fat yogurt for a creamier sauce; Greek yogurt works well too but may need thinning with a little water or lemon juice.
Swap ground beef for lamb or turkey for a different flavor profile.
Add fresh chopped parsley or cilantro with the herbs to brighten the dish.
For extra richness, stir a little butter into the pasta just after draining.
If you can’t find mafalda corta pasta, penne or fusilli are good substitutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if needed. The yogurt sauce is best added fresh, but it can be stirred back in after reheating.

How to Serve

The dish shows three layers stacked on a white plate with a blue decorative edge. The bottom layer is wide, ruffled yellow pasta with a firm texture. The middle layer consists of crumbled brown cooked meat spread over the pasta. The top layer is white creamy sauce covering most of the meat, sprinkled with green dried herbs and small toasted brown pine nuts. There are fresh green herb leaves placed along one side of the meat layer, adding a fresh touch. The setting includes a glass jug on the left and a blurred glass of water in the background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of full-fat?

Yes, but the sauce may be less creamy and slightly tangier. To improve texture, you can strain the yogurt beforehand or mix in a small amount of olive oil.

What can I substitute for pine nuts?

Toasted slivered almonds, chopped walnuts, or pumpkin seeds all provide a nice crunch and work well as alternatives to pine nuts.