Macaroni Bel Laban with Meat

Name: Macaroni Bel Laban with Meat
Prep time: 15 min
Cook time: 15 min
Yield: 6-8
Cuisine: Middle Eastern

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Mains

Creamy garlic yogurt sauce, spaghetti, and golden pine nuts come together in this speedy macaroni bel laban recipe. Quick, simple, and so satisfying!

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

6-8

About this recipe

Macaroni bel laban literally means pasta with yogurt in Arabic, and while it may sound unusual to some, this comforting dish is a staple in many Middle Eastern homes. The creamy garlic yogurt sauce is what makes it so unique—simple ingredients coming together in the most satisfying way.

Macaroni bel laban, or macaroni in garlic yogurt sauce, is a quick and comforting meal you can whip up in just 15 minutes. While I can’t say I grew up eating this version often—my mum always made the traditional recipe at least once a week—this meat version has won me over. My mother- in-law made it regularly, but she always used spaghetti. It’s so simple, yet so good.

If you’re looking for other pasta recipes, you might enjoy my authentic macaroni bel laban, which uses only three ingredients and stays true to its roots. For something a little different, try my Eggplant Pasta or Spinach and Pasta Salad—both perfect for feeding your family or entertaining guests. This version of Macaroni bel laban with Meat is a brilliant way to use everyday ingredients, creating a dish that’s creamy, garlicky, and utterly satisfying. Whether you’re feeding the kids or treating yourself, it’s a meal that never disappoints. And if you love yogurt-based dishes, you’ll definitely enjoy the bold flavours in my Shish-Barak Lamb Dumpling Stew.

Ingredients

500 grams spaghetti
2-3 cloves garlic, crushed
1 kilogram natural yogurt
Salt, to taste
2 tablespoons olive oil (for frying the lamb)
500 grams lamb mince
3 tablespoons ghee (for frying pine nuts)
¼ cup pine nuts
2 tablespoons fresh parsley, chopped for garnish

Notes from Rouba

Whip the yogurt with a Bamix or hand blender for an airy, light texture.
For added richness, fry the pine nuts in ghee instead of olive oil.
Serve the dish immediately to enjoy the creamy yogurt sauce at its best.
If you prefer a vegetarian version, omit the mince and use extra pine nuts or a handful of chickpeas.

Method

Step 1. Boil the Spaghetti and Prepare the Yogurt Sauce

Boil the spaghetti in salted water according to the packet instructions. While the pasta is boiling, crush the garlic and mix it with 1 kilogram of natural yogurt in a large bowl. Add a pinch of salt to season. Using a Bamix or hand blender, blend the yogurt mixture until it becomes bubbly and airy, creating a light, fluffy texture.

Step 2. Fry the Beef

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the mince and cook, stirring occasionally to break it apart, until it is browned and fully cooked. Season with salt to taste. Set the cooked mince aside.

Step 3. Combine and Garnish

Once the spaghetti is cooked, drain it and add it straight into the prepared yogurt mixture while still hot and wet. That little bit of cooking water helps loosen the sauce and makes it even creamier as you toss the pasta through the garlicky yogurt.

In a small pan, heat 3 tablespoons of olive oil over medium heat. Add the pine nuts and fry until golden brown, stirring frequently to avoid burning. Remove from heat. Pour the fried pine nuts along with the oil over the pasta and lamb. Garnish with freshly chopped parsley.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this with beef instead of lamb?
Yes, you can easily swap lamb for beef mince. The flavour will be milder, but it still pairs perfectly with the yogurt.

Do I need to use spaghetti?
No, you don’t have to use spaghetti, but it works beautifully here because it twirls through the creamy yogurt and spiced lamb, making every bite balanced. Traditionally, shell pasta is used since it holds the sauce and yogurt inside, but spaghetti gives a more classic pasta feel—so use whichever you prefer.

What type of yogurt should I use?
I use Greek-style natural yogurt—it’s creamy and thick. But any plain yogurt also work.

How much garlic should I add?
That depends on your taste. I usually use two to three medium cloves, about 2 cm long each. Go for less if you prefer it mild, or more if you love garlic.

Do I have to use olive oil?
Not necessarily. You can use ghee or a neutral oil instead, but olive oil adds a lovely depth of flavour.

Do I need the ghee at the end?
Technically no—but honestly, yes! It adds that warm, nutty aroma and brings the whole dish to life.

Are pine nuts essential?
They’re optional but highly recommended. If you want to skip them, try topping the dish with toasted almonds or pistachios for crunch.