Macaronis bil Laban (Noodles with Yogurt)

This is similar to the Turkish Shells recipe I posted awhile back, but it’s the Lebanese version. I’ve toned down the garlic a bit. In Lebanon, this has a bite that stays with you for days. Pair it will Tabbouleh to help with garlic breath. A nice garlic bread or other toasted bread makes a lovely accompaniment. Also a tasty pairing: roasted chicken.

Mint yogurt sauce

Mint yogurt sauce

Serves 6

1 box spaghetti or noodle of your choice
1 large container yogurt, preferably Greek or full fat
4-5 cloves of garlic, finely smashed (get out your mortar and pestle)
4 tsp finely chopped fresh mint
1 tsp salt

Cook noodles according to package instructions and drain.

Mix yogurt, garlic, mint and salt together and allow to sit in fridge for at least one hour.

Pour yogurt over noodles and mix. Serve immediately or refrigerate and serve cold.

Shawna Ayoub

Shawna Ayoub is an essayist, fiction writer, poet and instructor with an MFA in creative writing from Indiana University. Some of her work has been published in The Manifest-Station, Role Reboot, [wherever], The Huffington Post, The Oxford Review and Exit 7. Her writing explores the intersections of race, place and survivorship. She writes with honesty about her own experience in order to transform pain.

2 Discussion to this post

  1. Luci says:

    Is that supposed to say “one large container of yogurt”? I was confused there for a second.

    Sounds yummy!

    View Comment

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