Ingredients
- 300g pasta (spaghetti, penne, or short pasta, all work)
- 2 cups Baladna Greek Yoghurt or plain yoghurt
- 2–3 cloves garlic, crushed
- ½ tsp salt
- ½ tsp black pepper
- 2–3 tbsp Baladna Fresh Milk or UHT Milk (optional: to loosen the sauce)
- 2–3 tbsp Baladna Cooking Cream (optional: for a richer, creamier version)
- 2 tbsp olive oil or butter
- Mint or parsley, chopped (optional)
- Pine nuts, toasted (optional but traditional and delicious)
How it's made!
- Cook the pasta
- Bring a pot of salted water to a boil.
- Add pasta and cook until al dente.
- Drain and keep it warm.
- Prepare the yogurt sauce
- In a bowl, mix:
- 2 cups Baladna yoghurt
- Crushed garlic
- Salt & pepper
- (Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.
- (Optional) For a richer taste, whisk in cooking cream.
- Important:
- Do NOT heat the yoghurt directly on the stove or it may curdle.
- The heat from the pasta will warm it naturally.
- Combine pasta & sauce
- Place hot pasta in a serving bowl.
- Pour the yoghurt mixture over it.
- Toss gently until well coated.
- Taste and adjust salt/garlic.
- Prepare topping (optional but highly recommended)
- Heat 2 tbsp olive oil or butter in a small pan.
- Add pine nuts and sauté until golden.
- Pour the hot butter + pine nuts over the pasta.
- Add chopped mint or parsley on top.
- Serving Suggestions
- Serve warm immediately.
- Add grilled chicken strips or sautéed vegetables for a fuller meal.
- Sprinkle paprika or sumac for extra flavour.
Video tutorial
More Fresh Recipes
Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.