Recipe for Spaghetti with Yogurt with Garlic and Pine Nuts

from Jerusalem, Rim case The book highlights the flavors and techniques of traditional oriental cuisine as it unfolds Arabesque. Published by ed PhaidonWe’ve discovered 130 delicious and easy-to-make recipes, such as Spaghetti with Garlic Curd, to be discovered in particular.

Recipe for Spaghetti with Yogurt with Garlic and Pine Nuts

Rim case: “Cooked yogurt is an essential ingredient in Arab cuisine. It works as a stewing sauce for all kinds of dishes, from cauliflower to meat, kibbeh, shishbarak and rice. Some also like to eat it in soup. Traditionally made from sheep’s or goat’s milk, yogurt has a clean, tangy flavor and is generously salted. On the other hand, while cooking, it must be stirred constantly to prevent it from curdling; If you use cow’s milk curd, you may need to mix it with a little starch occasionally. Although inspired by some of these traditional dishes, this recipe includes raw yogurt flavored with roasted garlic; The taste is similar to the cooked version, but more subtle and easier to digest. Variations of this pasta dish are found throughout the Middle East, a “lazy” version of the more elaborate ones mentioned above.”

Ingredients (for 4 persons)
– Coarse salt for pasta cooking water
-450 grams of spaghetti, linguine or fettuccine
-450 grams of yogurt (not Greek yogurt)
-1/2 tsp. salt
– 3 tbsp. olive oil
-35 grams of pine nuts
– 3 cloves of garlic through a garlic press
– Dry mint powder, for garnishing

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 package directions. Meanwhile, in a bowl large enough to hold the cooked pasta, whisk the yogurt with 1/2 teaspoon salt until smooth and homogeneous. Heat olive oil in a very small pan over medium heat. Add the pine nuts, stirring constantly, until they are very lightly browned. Transfer using a slotted spoon to a plate lined with paper towels and set aside. Add the garlic to the same pan and fry until fragrant, but not yet golden. As soon as the garlic burns easily and smells good, remove from heat and pour over the curd. Mix well. The sauce should be salty and tangy: taste at this stage and adjust the seasoning if necessary. Once the pasta is cooked, drain reserving a little of the cooking water. Pour 60ml of the cooking water into the yoghurt, then add the pasta and stir through the sauce. If the sauce is too thick, add a little cooking water and mix lightly. Transfer to serving bowls, then garnish with toasted pine nuts and dried mint. Serve immediately.

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