Spaghetti with Yogurt – Ma’karuna bi-l Laban

posted on: Sep 9, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Marco Polo had always been given credit as the person who introduced pasta into Italy.  However, this has become more of a legend rather than a fact. Food historians generally agree that it was the Arabs who introduced dried pasta into Sicily from where it spread thereafter to Italy. And it was from Italy that the world came to enjoy this versatile staple. Albeit the ancient Romans did have a type of pasta but it was baked rather than boiled. 

This dish, an Aleppo creation testifies to the Syrian art of finding new ways in which to present spaghetti in the culinary world.

For my taste, this dish puts most other spaghetti dishes to shame.

Serves 4 to 6

1/2-pound spaghetti

6 tablespoons olive oil

1/2-pound ground lamb

4 tablespoons pine nuts, toasted

2 cloves garlic, crushed

1/2 teaspoon salt

2 teaspoons dried basil

1/2 teaspoon black pepper

2 cups plain yogurt

1/2 cup crumbled feta cheese

2 tablespoons chopped parsley

Cook spaghetti according to instructions on package then set aside but keep warm.

Heat 2 tablespoons of the olive oil then sauté meat over medium for 15 minutes or until well-done.  transfer to a serving bowl then allow to cool.

Stir in remaining ingredients, except cheese and parsley, but including the remaining olive oil into the meat then stir the meat mixture into the spaghetti.  Spread the crumpled feta cheese over top then decorate with the parsley and serve.

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