Name: 30-Minute Arabic Pasta with Yogurt Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Arabic
Ingredients: 400 g pasta (mafaldine corta or similar); 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 (750 g); 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 (toasted with 1/2 tablespoon olive oil); Fresh herbs (such as parsley or mint), for garnish

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Introduction

This 30-minute Arabic pasta with yogurt sauce is a flavorful and comforting dish that brings together tender spiced ground beef, creamy yogurt, and toasted pine nuts. It’s a quick, satisfying meal perfect for busy weeknights or casual gatherings.

The dish is served on a white plate with a blue patterned edge, placed on a white marbled surface. The bottom layer consists of yellow, ruffled pasta spread evenly across the plate. On top of the pasta, there is a layer of browned minced meat, covering about half of the pasta. Next to the meat, a creamy white sauce is poured, slightly mixed with the meat. Scattered over the sauce and meat are small golden pine nuts, adding texture and color contrast. Fresh green herbs, including a sprig along one side, add a fresh touch to the presentation. Around the plate, there are small bowls with herbs and pine nuts, with antique silver forks and a stack of white plates nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g pasta (mafalda corta recommended)
Salt
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 (750 g)
1/2 cup tahini
1 large garlic clove (crushed)
4 teaspoons dried mint (adjust to preference)
1/2 teaspoon salt
A squeeze of lemon
Toasted pine nuts
Fresh herbs (for garnish)

Instructions

Step 1: Boil the pasta in salted water until al dente. Drain it well, drizzle with 2 tablespoons olive oil to prevent sticking, and set aside.
Step 2: In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
Step 3: Add the ground beef to the onions. Break it up into small pieces and cook until browned and most of the moisture evaporates, about 5–7 minutes.
Step 4: Stir in the allspice, cinnamon, salt, black pepper, and tomato sauce. Mix well and taste to adjust seasonings as needed.
Step 5: In a bowl, combine yogurt, tahini, crushed garlic, dried mint, 1/2 teaspoon salt, and a squeeze of lemon. Mix all ingredients together with a fork until smooth and creamy.
Step 6: In a dry pan, toast the pine nuts with half a tablespoon olive oil until they become lightly golden and fragrant. Be careful not to burn them.
Step 7: To serve, layer the pasta on plates or a serving dish, add the spiced ground beef mixture on top, then spoon over the yogurt sauce. Garnish with toasted pine nuts and fresh herbs. Enjoy your meal!

Tips & Variations

Use 7 spice blend instead of allspice for a more complex flavor.
For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
Add a pinch of chili flakes to the meat mixture if you prefer a bit of heat.
Serve with extra fresh herbs like parsley or mint for a bright finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or additional yogurt sauce to keep the dish creamy and moist.

How to Serve

The dish shows three layers on a white plate with blue designs around the edge. The bottom layer is yellow, curly pasta that looks soft with wide edges. On top of the pasta is a thick layer of dark brown, crumbly cooked ground meat. The top layer is a creamy white sauce spread evenly on the meat, sprinkled with small golden pine nuts and green dried herbs. Fresh green leaves are placed along one side of the meat and sauce layers, adding a fresh touch. The plate is set on a white marbled surface with a blurred background of clear glassware and a green plant. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you prefer will work, but mafalda corta or other short pasta shapes are ideal to hold the sauce well.

Is the yogurt sauce safe to keep for several days?

Yes, the yogurt sauce can be stored in the refrigerator alongside the dish. Just give it a good stir before serving, as some separation may occur.