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Middle Eastern Pasta With Yogurt and Pine Nuts
September 11, 2008

I have been making this recipe for over 30 years. All my five sons were raised on it and it is a family favorite to be sure. It is so delicious and refreshing! One thing we do differently is that we toast the pinenuts (in a pan on the stove) and do not add them in with the beef, instead they are sprinkled over the top of the dish. That way they have a roasted taste and stay crunchy. We also top the dish with fresh chopped Italian parsley. It really adds freshness to the taste. And we keep a bowl of plain yogurt on the table if anyone needs to refresh their dish. You can be sure that there were heaps of this delicious entree piled high on my boy's plates.