Macarona Bil Laban

In a large bowl, whisk together plain whole-milk yogurt, garlic, salt, and lemon juice to combine. Refrigerate until ready to use.

• plain whole-milk yogurt: 1 quart
• garlic: 2 cloves
• salt: 2 tsp
• lemon juice: 1 tsp

In a large pot of salt and boiling water, cook short tubular pasta until al dente, following timing on package. Drain pasta and allow to cool slightly, about 5 minutes .

• salt: 1 tsp
• boiling water
• short tubular pasta: 1 lb

While pasta water comes to a boil, heat 1 tablespoon olive oil₁ in a large stainless steel skillet over medium heat until shimmering. Add pine nuts and cook, stirring often, until golden, 1-2 minutes ; immediately transfer to small plate to prevent further darkening. Season with a pinch of salt₁; set aside. Wipe skillet clean. In now-empty skillet, heat 2 tablespoons olive oil₂ over medium heat until shimmering. Add yellow onion and cook, stirring occasionally, until softened and just beginning to turn golden, 5-7 minutes . Stir in cinnamon, cardamom, allspice, and pepper and cook until fragrant, about 30 seconds . Stir in ground lamb or 85% lean ground beef and salt₂ and cook, stirring occasionally and breaking up meat with wooden spoon, until meat is evenly browned and no pink streaks remain, 8-10 minutes .

• olive oil₁: 1 tbsp
• pine nuts: 3 tbsp
• salt₁: 1 pinch
• olive oil₂: 2 tbsp
• yellow onion: 1 large
• cinnamon: 2.5 tsp
• cardamom: 2 tsp
• allspice: 1.5 tsp
• pepper: ¾ tsp
• ground lamb or 85% lean ground beef: 1 lb
• salt₂: 2.25 tsp

To Assemble Macarona bil Laban: Add pasta to bowl with yogurt sauce and rapidly toss and mix well to combine. Transfer pasta to a large serving dish. Top with cooked meat and pine nuts. Garnish with parsley and mint. Serve.

• parsley: ¼ cup
• mint: 3 tbsp