Macarona Bil Laban Recipe
I first tried macarona bil laban at a friend’s house years ago, and I’ve been making it ever since. It’s one of those dishes that sounds a little unusual if you haven’t grown up with it—pasta with yogurt?—but one bite and you’re completely hooked.
Macarona bil laban is a beloved Lebanese comfort food that brings together al dente pasta, tangy yogurt sauce spiked with garlic, and warmly spiced ground beef. The yogurt gets thinned just enough to coat every twist of pasta, the garlic adds bold flavor without overwhelming, and the seasoned beef on top brings a savory, aromatic finish. It’s served warm or at room temperature, making it perfect for family dinners, potlucks, or meal prep.
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Why You’ll Love This Macarona Bil Laban Recipe
This dish hits all the right notes if you’re looking for something comforting but not heavy, flavorful but not complicated.
The yogurt sauce is tangy and creamy without being rich like a cheese sauce. It feels lighter but still satisfying. The garlic-butter situation happening in that yogurt is absolutely key—it adds depth and warmth that makes the whole dish come alive.
The spiced beef topping brings a gentle kick from cinnamon, sumac, and 7 spices (a Middle Eastern blend that’s aromatic and earthy). If you’ve never cooked with sumac before, this is a great introduction. It’s lemony and bright, and it plays beautifully with the yogurt.
And honestly? This recipe is really forgiving. You can adjust the garlic, swap the pasta shape, use ground lamb or turkey, and it still turns out great. It’s the kind of recipe that becomes a regular once you make it a few times.
Macarona Bil Laban
Ingredients
For the Pasta and Beef
- 1 pound cavatappi pasta or elbow macaroni, prepared according to package instructions
- 1 pound 80% lean ground beef
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 2 teaspoons 7 spices
- ½ teaspoon ground cinnamon
- ½ teaspoon sumac
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- toasted pine nuts or almonds for topping
For the Yogurt Sauce
- 2½ cups plain whole milk yogurt
- 1 teaspoon sumac
- 1 teaspoon salt or to taste
- 1 lemon juiced
- 6-8 garlic cloves minced. This makes it garlicky, so use as much or as little as you’d like.
- 2 tablespoons unsalted butter
Instructions
- Start by boiling the pasta according to package instructions. Drain and set aside.
- Add the olive oil to a pot on medium high heat. Add the chopped onions and saute until translucent.
- Add the ground beef and saute until lightly browned, and most of the pinkness is gone.
- Add the salt, black pepper, sumac, 7 spices and ground cinnamon.
- Mix everything together well and cook for another few minutes, until completely browned and cooked through.
- To Make the Yogurt Sauce
- In a large bowl, combine the plain whole milk yogurt, sumac, and salt. Whisk everything together well.
- Melt the butter on a pan on medium high heat. Once melted, add the minced garlic.
- Saute the garlic until golden brown, making sure to moving it around every so often. This takes about 1-3 minutes.
- Once golden, add the garlic and the butter to the yogurt. Whisk well.
- To Assemble
- Combine the cooked and drained pasta into the yogurt sauce. Mix well until everything is well incorporated.
- Add the yogurt pasta to a serving dish, and top with the cooked ground beef mixture.
- Finally, top it with some toasted pine nuts or almonds, and some chopped parsley. Serve warm or at room temperature.
Ingredients for Macarona Bil Laban
You’ll need pasta, ground beef, yogurt, and a handful of spices that give this dish its signature flavor. Most of these ingredients are pantry staples, but a few—like sumac and 7 spices—are worth seeking out at a Middle Eastern grocery or online.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cavatappi pasta (or elbow macaroni) | 1 pound | Prepared according to package instructions |
| Ground beef (80% lean) | 1 pound | Ground lamb or turkey also work |
| Extra virgin olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 large, chopped | White onion works too |
| 7 spices | 2 teaspoons | A Middle Eastern spice blend; essential for authentic flavor |
| Ground cinnamon | ½ teaspoon | Adds warmth to the beef |
| Sumac | ½ teaspoon (beef) + 1 teaspoon (yogurt) | Bright, lemony spice |
| Black pepper | ½ teaspoon | Freshly ground is best |
| Salt | 1 teaspoon (beef) + 1 teaspoon (yogurt), or to taste | Adjust based on your preference |
| Plain whole milk yogurt | 2½ cups | Full-fat gives the best texture and flavor |
| Lemon | 1, juiced | Brightens the yogurt sauce |
| Garlic cloves | 6-8, minced | Use as much or as little as you like |
| Unsalted butter | 2 tablespoons | For sautéing the garlic |
| Toasted pine nuts or almonds | For topping | Adds crunch and richness |
A quick note on yogurt: whole milk yogurt is really important here. Low-fat or non-fat yogurt can separate or turn grainy when mixed with hot pasta. Whole milk yogurt stays creamy and smooth. Greek yogurt is too thick for this dish unless you thin it with a little milk or water first.
If you can’t find 7 spices, you can make a quick substitute with equal parts allspice, cinnamon, coriander, cumin, cloves, nutmeg, and black pepper. It won’t be exactly the same, but it’ll get you close.
Step-by-Step Instructions for Macarona Bil Laban
This recipe comes together in three simple stages: cook the pasta, make the spiced beef, and whip up the garlicky yogurt sauce. Then you just toss and serve.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside. Don’t rinse it—you want a little starch clinging to the pasta to help the yogurt sauce stick.
- Sauté the onions. Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they turn soft and translucent, about 5 minutes. You want them sweet and tender, not browned.
- Brown the ground beef. Add the ground beef to the pot with the onions. Break it up with a wooden spoon and cook until it’s mostly browned and no longer pink, about 6 to 8 minutes. There will still be a little moisture in the pan—that’s fine.
- Season the beef. Stir in the salt, black pepper, sumac, 7 spices, and ground cinnamon. Mix everything together really well so the spices coat the beef evenly. Cook for another 3 to 4 minutes, until the beef is fully cooked through and the spices are fragrant. Remove from heat and set aside.
- Make the yogurt base. In a large mixing bowl, combine the plain yogurt, sumac, and salt. Whisk everything together until smooth and well combined. The yogurt should be creamy and pourable but not runny.
- Sauté the garlic in butter. Melt the butter in a small pan over medium-high heat. Once it’s fully melted and starting to bubble, add the minced garlic. Stir frequently and cook until the garlic turns golden brown and smells nutty and fragrant, about 1 to 3 minutes. Watch it closely—garlic can go from golden to burnt in seconds.
- Combine garlic with yogurt. Pour the hot garlic and butter directly into the yogurt mixture. Whisk immediately and thoroughly so the garlic and butter get evenly distributed. The yogurt will warm slightly and become even more aromatic. Add the lemon juice and whisk again.
- Toss the pasta with yogurt sauce. Add the cooked, drained pasta to the yogurt mixture. Use a large spoon or spatula to toss everything together until every piece of pasta is coated in the creamy, garlicky sauce. The pasta will soak up some of the yogurt as it sits, so don’t worry if it looks a little loose at first.
- Assemble the dish. Transfer the yogurt-coated pasta to a large serving dish or platter. Spoon the spiced ground beef mixture over the top, spreading it out evenly so every serving gets some meat.
- Garnish and serve. Sprinkle toasted pine nuts or almonds over the top for crunch, and add a handful of chopped fresh parsley if you have it. Serve the macarona bil laban warm or at room temperature.
This dish is incredibly flexible when it comes to serving temperature. In Lebanon, it’s often served at room temperature, which makes it perfect for gatherings or make-ahead meals. The flavors actually get better as they sit and meld together.
Expert Tips for Perfect Macarona Bil Laban
Here are a few things I’ve learned from making this dish over and over again.
Use whole milk yogurt, always. I can’t stress this enough. Low-fat yogurt will break and turn grainy when it comes in contact with hot pasta. Whole milk yogurt stays smooth and creamy. If you only have Greek yogurt, thin it out with a few tablespoons of milk or water before mixing.
Don’t skimp on the garlic. The garlic-butter step is what makes this dish sing. If you’re nervous about too much garlic, start with 4 or 5 cloves. But honestly, 6 to 8 is traditional and gives you that bold, authentic flavor.
Toast your nuts. Whether you use pine nuts or almonds, toast them in a dry skillet over medium heat until they’re golden and fragrant. It only takes a few minutes, and it makes a huge difference in flavor and texture.
Let the beef cool slightly before topping. If the beef is piping hot when you add it to the yogurt pasta, it can warm the yogurt too much and make it runny. Let the beef sit for a minute or two after cooking, then spoon it on top.
Taste and adjust. Yogurt can vary in tanginess, so taste your sauce before mixing it with the pasta. You might want a little more salt, lemon juice, or even a pinch of sugar to balance the acidity.
Variations on Macarona Bil Laban
This recipe is a great base for customization depending on what you have on hand or your personal taste.
Swap the protein. Ground lamb is traditional and adds a richer, slightly gamey flavor that’s delicious. Ground turkey or chicken work well if you want something leaner. You could even use plant-based ground meat for a vegetarian version.
Try different pasta shapes. Cavatappi and elbow macaroni are classic, but penne, rigatoni, shells, or even rotini all work beautifully. Just pick something with nooks and crannies to hold the yogurt sauce.
Make it vegetarian. Skip the meat entirely and top the yogurt pasta with roasted vegetables like eggplant, zucchini, or chickpeas tossed in the same spice blend. It’s lighter but still really satisfying.
Add fresh herbs. Chopped parsley, mint, or cilantro stirred into the yogurt sauce or sprinkled on top adds freshness and color.
Spice it up. If you like heat, add a pinch of Aleppo pepper or red pepper flakes to the beef mixture or sprinkle some on top before serving.
For more creative takes on comfort food, check out the full recipe collection or try something totally different like Giant Bang Bang Summer Rolls.
Troubleshooting Common Issues
Even though this recipe is pretty straightforward, a few things can go wrong if you’re not careful.
My yogurt sauce is grainy or separated. This usually happens when the yogurt is too low in fat or when it gets too hot too quickly. Use whole milk yogurt, and make sure your pasta isn’t steaming hot when you toss it with the yogurt. Let the pasta cool for a minute or two after draining.
The dish is too tangy. Some yogurts are more acidic than others. If your sauce tastes too sour, add a pinch of sugar or a little more salt to balance it out. You can also reduce the lemon juice slightly.
The sauce is too thick. If your yogurt sauce feels too thick or doesn’t coat the pasta well, thin it out with a tablespoon or two of pasta water, milk, or plain water. Whisk it in until you reach the consistency you like.
The garlic burned. Garlic goes from golden to burnt in a flash. If it starts to smell acrid or turn dark brown, toss it and start over. Use medium heat, not high, and keep stirring constantly.
The beef is greasy. If you used ground beef with a higher fat content, you might have excess grease in the pan. After browning the beef, tilt the pan and spoon out some of the fat before adding the spices.
Storage Tips for Macarona Bil Laban
This dish keeps well and actually tastes even better the next day once the flavors have had time to meld.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3 to 4 days | Store in an airtight container. The yogurt sauce will thicken as it sits; stir in a splash of water or milk when reheating. |
| Freezer | Not recommended | Yogurt-based sauces don’t freeze well—they separate and turn grainy when thawed. |
| Room Temperature | Up to 2 hours | Safe to leave out during serving, but refrigerate leftovers promptly. |
To reheat, you can microwave individual portions for about 1 to 2 minutes, stirring halfway through. Or warm it gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. I actually love eating this cold straight from the fridge—it’s creamy and refreshing.
If you’re meal prepping, store the yogurt pasta and the spiced beef separately. That way, the beef stays on top and doesn’t sink into the yogurt. Just assemble right before serving.
Macarona Bil Laban FAQs
What is macarona bil laban?
Macarona bil laban is a popular Egyptian comfort food dish that translates to ‘macaroni with milk.’ It consists of cooked pasta mixed with a creamy white sauce made from milk, butter, and sometimes béchamel. The dish is often baked until golden and can be served as a main course or side dish.
What are the main ingredients needed to make macarona bil laban?
The main ingredients for macarona bil laban include pasta (typically penne or elbow macaroni), whole milk, butter, flour for the béchamel sauce, salt, and black pepper. Some variations include cheese such as mozzarella or cheddar, and optional ingredients like nutmeg for extra flavor. The dish can also be topped with breadcrumbs before baking.
How do you make the white sauce for macarona bil laban?
To make the white sauce, melt butter in a saucepan, add flour and stir to create a roux. Cook for a minute or two, then gradually add warm milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens to a creamy consistency. Season with salt, pepper, and optionally a pinch of nutmeg. Some recipes add cheese to the sauce for extra richness.
Can macarona bil laban be made ahead of time?
Yes, macarona bil laban is an excellent make-ahead dish. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if cooking from cold. Leftover baked macarona bil laban can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
What are common variations of macarona bil laban?
Common variations include adding ground beef or minced meat between layers for a heartier meal, incorporating vegetables like peas or bell peppers, or using different types of cheese such as kashkaval or parmesan. Some versions include hard-boiled eggs, while others add a layer of tomato sauce. The dish can also be made vegetarian or adapted with different pasta shapes according to preference.
Final Thoughts
Macarona bil laban is one of those recipes that surprises people. It’s simple, comforting, and full of flavor in a way that feels both familiar and totally new. The creamy yogurt sauce, the warm spices, the garlicky butter—it all comes together into something really special.
If you’ve never tried Lebanese pasta before, this is a perfect place to start. And if you’re already a fan, this version is straightforward, reliable, and easy to tweak to your liking.
Give it a try this week and let me know what you think. And if you’re looking for more comfort food with a twist, check out Chicken Caesar Smashed Tacos or Ambrosia Salad with Cool Whip for something sweet and nostalgic.
