I feel like when it comes to this dish everyone has there own little twist on it, it's so commonly made in Palestine and yet can be made so many different ways. Pasta isn't really a big Mediterranean dish but with different cultures around us we kind of adapt to other recipes and make it our own, what makes this similar to Mediterranean dishes is the yogurt based sauce. This dish takes me back to my younger days of eating it and now I'm making it for my kids. It can be made plain or with meat I added some mushrooms to make it a more hearty dish and perfect for a meatless dish, and it's best to eat when it's cool. Also it's great to take to gatherings, it's simple to make and its a crowd pleaser.
Prep time
10 min
Cook time
10-15 min
Servings
10 servings or more
Ingredients
3 1/2 cups of plain yogurt (low fat or nonfat)
3/4 cups of non fat Greek yogurt
1 big bunch of cilantro
8 cloves of garlic
1 container of portobello mushrooms
1 cup of sliced or slivered almonds
1/2 of a big lemon or 1 small lemon
Salt for taste
Dash of garlic powder
1 heaping tbsp of Stoneground mustard
Directions
Cook the pasta according to package and drain it and wash under cool water to stop the cooking process and set a side, cook the mushrooms unsalted till gets carmalized then add salt and a dash of garlic powder mix and set aside. Chop up the garlic and cilantro and cook half of the garlic with cilantro in a tsp of olive oil and let it cool. Toast the almonds and let it cool.
In a separate bowl mix the yogurts together add the lemon a little salt the cooked garlic and cilantro mixture, the uncooked garlic, and the mustard and mix well, add the pasta and gently fold it in. Then pour the pasta in a dish and top it off with the mushrooms, almonds, and chopped cilantro and serve immediately or store in the fridge till serving!
Comments