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High Protein Lebanese Pasta with Garlic Yogurt and Beef (Macarona bil Laban)

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High Protein Lebanese Pasta (Macarona bil Laban) is a flavorful and balanced dish combining creamy garlic yogurt-coated pasta with spiced lean beef mince and toasted pine nuts. It’s light, protein-rich, and full of Lebanese flavor—perfect for a quick, comforting meal.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

  • For the Yogurt Pasta Base:
    • 120 g pasta (bowtie, penne, spaghetti, or elbow)
    • Salt for boiling pasta
    • 220 g plain Greek or Lebanese yogurt
    • 2–3 cloves garlic, minced
    • Salt & pepper to taste
    • 1/4 tsp sumac (optional)
    • 1 tsp dried mint (optional)
    • 1/2 lemon, juiced (optional)
    • 2–3 tbsp reserved pasta water
  • For the Spiced Beef:
    • 1/2 tsp olive oil
    • 1/2 white onion, diced
    • 1 birds eye chilli, diced (optional)
    • 200 g lean beef mince
    • Salt & pepper to taste
    • 1/4 tsp sumac
    • 1/2 tsp paprika
    • 1/2 tsp chilli powder (optional)
    • 1 tsp Lebanese 7 Spice
  • Toppings & Garnish:
    • 10 g pine nuts, toasted in olive oil with paprika
    • Fresh or semi-dried parsley

Instructions

  1. Bring salted water to a boil and cook pasta until al dente. Reserve 2–3 tbsp pasta water before draining.
  2. In a bowl, whisk together yogurt, garlic, lemon juice (if using), sumac, dried mint, salt, and pepper. Slowly stir in pasta water until smooth and creamy.
  3. Toss hot pasta in the yogurt sauce until well coated. Set aside.
  4. Heat olive oil in a skillet over medium heat. Sauté onion and chilli for 1–2 minutes.
  5. Add beef mince and break apart while cooking. Season with sumac, paprika, chilli powder, Lebanese 7 spice, salt, and pepper. Cook until browned and cooked through, about 7–10 minutes.
  6. Divide yogurt pasta into bowls. Top with spiced beef mince, toasted pine nuts, and parsley. Serve warm.

Notes

  • Use labneh or tahini in the yogurt sauce for added richness.
  • Substitute beef with turkey, chicken, mushrooms, or lentils for variation.
  • Store yogurt sauce and beef separately to maintain texture.
  • Best enjoyed fresh, but leftovers also taste great cold.
  • Avoid reheating yogurt sauce over high heat to prevent curdling.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Lebanese
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 bowl
  • Calories: 440
  • Sugar: 5g
  • Sodium: 370mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 70mg

Find it online: https://cooksplash.com/high-protein-lebanese-pasta-with-garlic-yogurt-and-beef-macarona-bil-laban/