Introduction

This 30-minute Arabic pasta with yogurt sauce is a flavorful and comforting dish that combines tender pasta, spiced ground beef, and a creamy tangy sauce. Perfect for a quick weeknight meal, it brings Middle Eastern flavors to your table with ease.

A plate with three main layers is shown. The bottom layer is cooked wavy yellow pasta spread evenly across the white plate with a blue pattern around the edge. On top of the pasta, there is a layer of dark brown cooked ground meat concentrated mostly on the right side. A layer of white creamy sauce with some herbs is poured over the meat and pasta, mainly covering the center and left side. Pine nuts are scattered on top of the sauce and meat, adding a light brown color and texture. Fresh green herbs are placed on the left side of the dish. The plate sits on a white marbled surface with scattered greens and small dishes 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 (750g)
1/2 cup tahini
1 large garlic clove (crushed)
4 teaspoons dried mint (adjust to taste)
1/2 teaspoon salt
A squeeze of lemon
Toasted pine nuts
Fresh herbs for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain well, drizzle with 2 tablespoons of olive oil, and set aside to prevent sticking.
Step 2: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
Step 3: Add the ground beef to the pan, breaking it into small pieces with a spoon. Cook for 5 to 7 minutes until browned and most of the moisture has evaporated.
Step 4: Stir in allspice, cinnamon, salt, black pepper, and tomato sauce. Mix well, taste, and adjust seasoning if needed.
Step 5: In a bowl, combine the yogurt, tahini, crushed garlic, dried mint, 1/2 teaspoon salt, and a squeeze of lemon. Mix using a fork until smooth — do not use a blender.
Step 6: Toast pine nuts in a small pan with half a tablespoon of olive oil over medium heat until lightly golden, then remove from heat.
Step 7: To serve, layer the pasta on a serving dish, spoon the ground beef mixture over it, then drizzle generously with the yogurt sauce. Top with toasted pine nuts and fresh herbs of your choice.

Tips & Variations

You can substitute ground beef with ground lamb or turkey for a different flavor profile.
Adding a pinch of chili flakes to the meat mixture gives it a nice subtle heat.
If you prefer a creamier sauce, stir in a little extra tahini or some sour cream with the yogurt.
Fresh mint or parsley can enhance the freshness when sprinkled on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

A white plate with blue patterns is filled with ruffled yellow pasta noodles on the bottom layer. On top of that is a thick layer of dark brown cooked ground meat. Over the meat is a thick white creamy sauce, sprinkled with small golden pine nuts and green herbs. Fresh green herb sprigs are placed between the pasta and meat layers along the edges. The plate sits on a white marbled surface, with a blurred background showing glass water cups and a glass jar with green herbs. 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, this dish works well with most short pasta shapes like penne, fusilli, or rigatoni. Choose a shape that holds sauce well.

Is it possible to make this dish vegetarian?

Absolutely. Omit the ground beef and substitute with sautéed mushrooms or a mix of cooked lentils for a hearty vegetarian version.

30-Minute Arabic Pasta with Yogurt Sauce Recipe

Print Recipe

★★★★★

5 from 489 reviews

A flavorful and hearty 30-minute Arabic-inspired pasta dish featuring tender ground beef spiced with traditional Middle Eastern seasonings, served with a creamy yogurt and tahini sauce, and garnished with toasted pine nuts and fresh herbs. Perfect for a quick weeknight meal that brings a taste of the Levant to your table.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Arabic / Middle Eastern

Ingredients

Scale

Pasta

400 g pasta (mafilda corta recommended)
Salt, to taste
2 tablespoons olive oil

Meat Mixture

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

Yogurt 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

Garnish

Toasted pine nuts
Fresh herbs (such as parsley or mint)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain well, then drizzle with 2 tablespoons of olive oil to prevent sticking. Set aside.
Sauté Onions: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
Cook Ground Beef: Add the extra lean ground beef to the skillet with the onions. Break the beef into small pieces with a spatula and cook for 5-7 minutes until browned and most of the moisture has evaporated.
Add Spices and Sauce: Stir in the allspice, cinnamon, salt, black pepper, and tomato sauce. Mix thoroughly and cook for another 2 minutes to blend the flavors. Taste and adjust seasoning if needed.
Prepare Yogurt Sauce: In a bowl, combine the full-fat plain yogurt, tahini, crushed garlic, dried mint, salt, and a squeeze of lemon juice. Mix well using a fork until smooth and well integrated. Do not use a blender to maintain texture.
Toast Pine Nuts: In a small pan, heat half a tablespoon of olive oil over medium heat. Add pine nuts and toast them, stirring frequently, until they are lightly golden and fragrant. Remove from heat.
Assemble and Serve: To serve, place a layer of cooked pasta on a plate, top with the spiced ground beef mixture, then spoon over the yogurt sauce. Garnish generously with toasted pine nuts and fresh herbs of your choice. Enjoy warm!

Notes

Use full-fat yogurt for a richer and creamier sauce; Greek yogurt can be substituted but adjust consistency if needed.
Adjust dried mint quantity according to your taste preference for a fresher or more intense herbal note.
To keep pine nuts from burning, toast on medium heat and stir continuously.
If mafalda corta pasta is unavailable, substitute with other short pasta shapes like fusilli or penne.
This dish can be served warm or at room temperature and pairs well with a fresh green salad or pickled vegetables.

Keywords: Arabic pasta, yogurt sauce, ground beef, Middle Eastern pasta, tahini sauce, quick dinner, easy pasta recipe