Seneyat Macarona Bel-Laban
(Spaghetti with Yogurt)
-
- 3 cups spaghetti (break into 2-inch lengths)
- 3 eggs
- 3 tablespoons corn oil
- 3 onions, finely grated
- 3/4 lb minced meat
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 3 tablespoons melted butter
- 3 cups yogurt
- 1 clove garlic (crushed)
- salt to taste
- 1/2 bundle fresh parsley
Cook the spaghetti according to package directions. Strain.
Hard-boil the eggs, then peel and slice into rings. Heat the oil
and the onions, minced meat, cumin and black pepper with a little
water. Cook over medium heat. Put spaghetti in a saucepan.
Add butter and stir over heat for five minutes. Put spaghetti in
a baking dish. After mixing yogurt with garlic and salt, pour over
the spaghetti. Cover this with minced meat, egg rings and
parsley. Put dish in a pre-heated oven at 350 degrees for five
minutes. Serve hot. Serves 4-6 persons.
Recipe from "Saudi Arabia Magazine" (an
official publication of the
Information Office of the Royal Embassy of Saudi Arabia),
Summer 1997
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