From Jerusalem, Reem Kassis It highlights the taste and techniques of traditional Oriental cuisine with the release of the book Arabic. Publications Published FidonWe have 130 delicious and easy recipes that can be found alone with Spaghetti with Garlic Yogurt.
Spaghetti with yogurt with garlic and pine nuts recipe
Reem Kassis: “Cooked yogurt is an important ingredient in Arab cuisine. It is used as a stew for all kinds of dishes, from cabbage to meat, kibeh, shish kebab and rice. Some people like to eat it in soup. On the other hand, if you use cow’s milk yogurt, you should sometimes mix it with a small amount of starch. It’s the same, but more refined and easier to mix.There are variations of this pasta dish in the Middle East, which is the “lazy” version described above.
Inputs (for 4 people)
– Dry salt for pasta cooking water
-450 grams of spaghetti, lingering or fetukin
– 450g yogurt (not Greek yogurt)
-1⁄2 tsp. Salt
– 3 tbsp. olive oil
– 35 g of pine nuts
– 3 quintals of garlic in a garlic press
– Grilled dried mint, to decorate
Fill a large Dutch oven with 4 liters of water and add 2 tablespoons of salt. Bring to a boil. Add pasta and cook according to the package instructions. Meanwhile, in a large bowl to hold the cooked pasta, beat the yoghurt with 1⁄2 teaspoon salt until smooth and uniform. Pour the olive oil into a small saucepan and heat over medium heat. Add the pine nuts, stirring constantly, until lightly browned. Using a slotted spoon, transfer them to a paper towel and set aside. Add the garlic to the same pot and sauté until fragrant, but not yet golden. When garlic is easily cooked, remove from the heat and pour over the yogurt as it smells good. Mix well. The soup should be salty and sweet: taste it at this stage and adjust the seasoning if necessary. When the pasta is cooked, drain, add a little boiling water. Pour 60 ml of boiling water into the yoghurt, shake, then add the pasta and stir to coat the soup. If the sauce is too thick, add a little boiling water and mix a little. Transfer to a serving bowl, then garnish with roasted pine nuts and dried mint. Serve immediately.