Ingredients

1 pound cavatappi pasta (or elbow macaroni, prepared according to package instructions)

1 pound 80% lean ground beef

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 teaspoons 7 spices

½ teaspoon ground cinnamon

½ teaspoon sumac

½ teaspoon black pepper

1 teaspoon salt, or to taste

Toasted pine nuts or almonds (for topping)

2½ cups plain whole milk yogurt

1 teaspoon sumac

1 teaspoon salt (or to taste)

1 lemon, juiced

6-8 garlic cloves, minced

2 tablespoons unsalted butter

Instructions

Step 1: Boil the pasta according to package instructions until al dente. Drain and set aside.

Step 2: Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3: Add the ground beef to the pot and cook, stirring occasionally, until it is lightly browned and no longer pink.

Step 4: Season the beef with salt, black pepper, sumac, 7 spices, and ground cinnamon. Stir well to combine.

Step 5: Continue cooking the beef mixture for a few more minutes until fully browned and cooked through. Remove from heat and set aside.

Step 6: In a large bowl, whisk together the whole milk yogurt, sumac, salt, and lemon juice until smooth.

Step 7: Melt the butter in a pan over medium-high heat. Add the minced garlic and sauté, stirring frequently, until golden brown—about 1 to 3 minutes.

Step 8: Add the browned garlic and melted butter to the yogurt mixture and whisk to combine.

Step 9: Gently fold the cooked and drained pasta into the yogurt sauce until evenly coated.

Step 10: Transfer the yogurt-coated pasta to a serving dish. Top with the seasoned ground beef mixture.

Step 11: Garnish with toasted pine nuts or almonds and chopped parsley if desired. Serve warm or at room temperature.

Tips & Variations

For a nuttier flavor, toast the pine nuts or almonds in a dry skillet until golden before topping.

Adjust the amount of garlic based on your preference for how garlicky you want the yogurt sauce.

You can substitute ground lamb for beef for a different but equally delicious taste.

If sumac is unavailable, a little lemon zest can add a similar tangy note.

Use Greek yogurt instead of plain whole milk yogurt for a thicker, creamier sauce.

FAQs

Can I make Macarona Bil Laban ahead of time?

Yes, you can prepare the components ahead and assemble just before serving to maintain the best texture and flavor. The dish reheats well but is best enjoyed fresh.

What can I use if I don’t have 7 spices?

You can create a simple blend using equal parts allspice, cinnamon, cloves, and nutmeg or opt for a mild curry powder as a substitute, though it will alter the flavor slightly.