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Middle Eastern Pasta With Yogurt and Pine Nuts
January 07, 2012

This is a great recipe with few changes. It is also very authentic (my Jordanian boyfriend makes the same thing). Increase finely minced garlic to 4 cloves and season generously with salt and pepper. I cooked 1/2 medium onion chopped with meat. Instead of cooking the pine nuts with the meat, I use silvered almonds and fry them in the frying pan alone and sprinkle at the end (this will keep the nuts to be crunchy). I also like to garnish with copped parsley. With these changes, the past is amazing, flavorful and so creamy. (its hard to believe that it's all yogurt! no cream or butter!)