Macarona Bil Laban

🥘 Ingredients

• plain whole-milk yogurt 1 quart
• garlic 2 cloves
• salt 2 tsp
• lemon juice 1 tsp
• salt 1 tsp
• boiling water
• short tubular pasta 1 lb
• olive oil 1 tbsp
• pine nuts 3 tbsp
• salt 1 pinch
• olive oil 2 tbsp
• yellow onion 1 large
• cinnamon 2 ½ tsp
• cardamom 2 tsp
• allspice 1 ½ tsp
• pepper ¾ tsp
• ground lamb or 85% lean ground beef 1 lb
• salt 2 ¼ tsp
• parsley ¼ cup
• mint 3 tbsp

For the Yogurt Sauce

1. 1

   In a large bowl , whisk together plain whole-milk yogurt , garlic , salt , and lemon juice to combine. Refrigerate until ready to use.

For the Pasta

1. 1

   In a large pot of salt and boiling water , cook short tubular pasta until al dente, following timing on package. Drain pasta and allow to cool slightly, about 5 minutes .

For the Lamb

1. 1

   While pasta water comes to a boil, heat 1 tablespoon olive oil in a large stainless steel skillet over medium heat until shimmering. Add pine nuts and cook, stirring often, until golden, 1-2 minutes ; immediately transfer to small plate to prevent further darkening. Season with a pinch of salt ; set aside. Wipe skillet clean. In now-empty skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add yellow onion and cook, stirring occasionally, until softened and just beginning to turn golden, 5-7 minutes . Stir in cinnamon , cardamom , allspice , and pepper and cook until fragrant, about 30 seconds . Stir in ground lamb or 85% lean ground beef and salt and cook, stirring occasionally and breaking up meat with wooden spoon , until meat is evenly browned and no pink streaks remain, 8-10 minutes .
2. 2

   To Assemble Macarona bil Laban: Add pasta to bowl with yogurt sauce and rapidly toss and mix well to combine. Transfer pasta to a large serving dish . Top with cooked meat and pine nuts. Garnish with parsley and mint . Serve.