This 30-minute Levantine pasta flips mac and cheese on its head — creamy yogurt sauce, spiced lamb, and crunchy pine nuts make every forkful addictive.
Macarona bil laban is mac and cheese's Levantine cousin—cooler, brighter, and built for warmer weather. Popular in kitchens across Jordan, Palestine, Syria, and Lebanon, it's a study in contrasts—of textures, temperatures, and flavors. Hot pasta tossed in a creamy, cool, tangy yogurt sauce is topped with rich, warmly spiced ground lamb (or beef), crunchy pine nuts, and a cheerful flurry of grassy herbs. It's bright and refreshing, substantial but not heavy, and comes together in 30 minutes—it's the perfect dinner for when you want something satisfying, without a slow simmer, braise, or wait.
Despite all its intriguing layers, macarona bil laban (literally Arabic for "pasta in yogurt") is so easy to prepare that even my then-teenage sister used to whip it up for us whenever our parents were working late. She made it for us countless times—even after she cut her finger chopping parsley for the dish and we landed in the ER. Finding the situation amusing, we giggled our way through the stitches while the nurse gave us a stern warning on knife safety. As soon as we got home, unfazed, we headed straight for the macarona bil laban and finished the dish together—only this time, our mom took over chopping the parsley.
The yogurt sauce couldn't be simpler: plain whole-milk yogurt, garlic, and salt mixed together into a silky base. I add a touch of fresh lemon juice to mimic the more pronounced tang found in yogurt back in Jordan, where I grew up. The heat from the pasta loosens the proteins in the yogurt, turning it into a sauce. But if the pasta is too hot, the yogurt can thin out too much, making the sauce runny. Letting the pasta cool slightly before mixing with the yogurt keeps the texture at the perfect consistency—not too thick or too thin.
There’s no hard rule about pasta shape here—it's truly a "use what you have" situation. My friends from Lebanon grew up with macarona bil laban almost exclusively made with spaghetti, while in Jordan, we always had it with various short, tubular shapes like penne. Honestly, whatever is in your pantry will work—though maybe not farfalle; the only way to get those pinched centers to cook through is by overcooking the rest. (I'm slowly coming around on angel hair, though… sort of. Blink and it's overcooked.)
The ground lamb (or beef), cooked with onions, is redolent with a deeply aromatic spice mix that defines many savory dishes across the Levant. You'll find sweet, warm cinnamon (a staple in Levantine savory cooking), citrusy cardamom, dusky allspice, and sharp black pepper, all bloomed in olive oil until fragrant. Together, they create the signature warming flavor that contrasts with the cool yogurt and pasta beneath. I prefer to use lamb here for its more robust flavor—it's also the version we always made growing up. But it's not unheard of to use beef if preferred.
Putting all the elements together takes just a minute. Toss the slightly cooled pasta with the yogurt sauce, spoon the spiced meat over the top, and finish with toasted pine nuts, chopped parsley, and mint—the mint echoing the cooling effect of the yogurt. After the brief assembly, dig into the layers of savory meat and creamy pasta, crunchy pine nuts, and the scattering of fresh herbs.This weeknight favorite comes together quickly and is brimming with layers of flavor. While the dish is best eaten right after it's made (before the yogurt sauce has a chance to thicken and tighten in the fridge), that's never stopped me from raiding the fridge for the leftovers the next day.
Prep 5 minsCook 25 minsTotal 30 minsServes 4 to 6
For the Yogurt Sauce:1 quart plain whole milk yogurt (32 ounces; 907 g)2 large cloves garlic, finely grated or minced2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume 1 teaspoon (5 ml) fresh lemon juiceFor the Pasta:1 pound (450 g) short tubular pasta, such as penne, cavatappi, or fusilli Kosher saltFor the Lamb or Beef:3 tablespoons (45 ml) extra-virgin olive oil, divided3 tablespoons (about 24 g) pine nuts1 large yellow onion (10 ounces; 283 g), finely chopped2 1/2 teaspoons ground cinnamon2 teaspoons ground cardamom1 1/2 teaspoons ground allspice3/4 teaspoons freshly ground black pepper1 pound ground lamb or 85% lean ground beef2 1/4 teaspoons (about 7 g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or the same weight1/4 cup (10 g) chopped fresh parsley leaves3 tablespoons (8 g) chopped fresh mint leaves
For the Yogurt Sauce:In a large bowl, whisk together yogurt, garlic, salt, and lemon juice to combine. Refrigerate until ready to use.
For the Pasta:In a large pot of salted boiling water, cook pasta until al dente, following timing on package. Drain pasta and allow to cool slightly, about 5 minutes.
For the Lamb:While pasta water comes to a boil, heat 1 tablespoon oil in a large stainless steel skillet over medium heat until shimmering. Add pine nuts and cook, stirring often, until golden, 1 to 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 oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and just beginning to turn golden, 5 to 7 minutes. Stir in cinnamon, cardamom, allspice, and pepper and cook until fragrant, about 30 seconds. Stir in lamb or 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 to 10 minutes.
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.
Large pot, colander, large stainless steel skillet
Macarona bil laban is best eaten the day it's made, as the yogurt sauce thickens and tightens once refrigerated.
