This High Protein Lebanese Pasta Recipe (AKA Macarona bil Laban) features pasta tossed in a creamy garlic yogurt sauce, topped with spiced lean beef mince and toasted pine nuts. Lower in calories, high in protein (38g per serve) and easy to make, it’s absolutely delicious!! This Lebanese Pasta dish is the perfect quick and flavorful meal.
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Why you will love this High Protein Lebanese Pasta (Macarona bil Laban) recipe:
High in Protein – Made with lean beef mince and creamy yogurt, this dish is packed with protein, making it perfect for muscle recovery, satiety, and a balanced meal.
Creamy and Flavorful – The combination of garlicky yogurt sauce, tender pasta, and aromatic spiced beef creates an irresistible creamy and savory flavor profile.
Super Easy to Make – No complicated steps—just cook your pasta, mix the sauce, season the beef, and assemble.
Light Yet Satisfying – Unlike heavy cream-based pasta dishes, this one is lighter yet filling, giving you energy without the post-meal sluggishness.
Lebanese Comfort Food – This dish is a Lebanese classic with deep-rooted tradition, offering a comforting and nostalgic taste for those familiar with Middle Eastern cuisine.
Great for Meal Prep – It reheats well and stays fresh for days, making it an excellent choice for meal prep and busy weeknights.
Macros for High Protein Lebanese Pasta
Per Serve (2):
Calories: 440
Carbohydrate: 45g
Protein: 38g
Fat: 11g
Ingredients and Substitutions for High Protein Lebanese Pasta (Macarona bil Laban):
Yogurt Pasta Base
Yogurt- I use a high protein plain yogurt but you can use greek yogurt, lebanese yogurt (laban) or any thick plain yogurt of your choice.
Garlic- fresh is best, the more cloves the better.
Salt & Pepper- to taste.
Dried Mint– adds flavour.
Sumac- not traditional and highly optional, but I add it for extra flavour.
Pasta- You could use any pasta of your choice like penne, elbow, or spaghetti. I use bow tie pasta.
Pasta Water- To thin
Beef topping:
Lean Beef Mince: can use full fat etc
Onion
Fresh Chilli: optional
olive oil
Seasonings: salt, pepper, sumac, paprika, chilli powder, Lebanese 7 spice
Toppings & Garnishes
Pine Nuts (toasted in olive oil and paprika)
Parsley: fresh or semi dried
Cooking Tips
- Add pasta water gradually to loosen the sauce and create a smooth texture.
- Use freshly crushed garlic.
- Brown the beef well to enhance its deep, rich flavor.
- Season the beef well.
- Toast pine nuts in butter or olive oil and paprika for extra crunch and flavor.
- Use pasta shapes like penne, spaghetti, or elbow macaroni to hold the sauce well.
- Store leftovers in the fridge for up to 3 days, store the beef and yogurt pasta separately.
How to store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat Gently: Warm it over low heat, adding a splash of water or yogurt to refresh the sauce. Avoid high heat to prevent curdling.
Eat it cold: This pasta tastes great cold, making it perfect for meal prep or a refreshing summer dish. The flavors meld beautifully when chilled—just give it a good stir before serving.
Separate Components: If making ahead, store the yogurt sauce and pasta together, then the beef separately and combine just before serving for the best texture.
High Protein Lebanese Pasta with Garlic Yogurt and Beef (Macarona bil Laban)
Ingredients
Yogurt Pasta
- 120 g pasta bowtie, penne, spaghetti, or elbow pasta
- salt for boiling the pasta
- 220 g plain yogurt greek or lebanese
- 2-3 cloves garlic minced
- salt & pepper to taste
- 1/4 tsp sumac optional
- 1 tsp dried mint optional
- 1/2 lemon juiced, optional
Lebanese Spiced Beef
- 1/2 tsp olive oil
- 1/2 white onion diced
- 1 birds eye chilli diced, optional
- 200 g lean beef mince
- salt & pepper to taste
- 1/4 tsp sumac
- 1/2 tsp paprika
- 1/2 tsp chilli powder optional
- 1 tsp Lebanese 7 Spice
Toppings & Garnish
- 10 g pine nuts toasted with a dash of olive oil and paprika
- Parsley fresh or semi dried
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 2-3 tablespoons of pasta water for the yogurt sauce. Drain and set aside.
- In a mixing bowl, whisk together the yogurt, garlic, and salt, seasonings and lemon juice until smooth. Add the reserved pasta water a little at a time to loosen the sauce and prevent curdling.
- In the same mixing bowl, add the cooked pasta and mix well. Set aside.
- Heat olive oil in a pan over medium heat, add the diced onion and chilli and saute' for 1-2 mins. Add the beef mince and break it up with a spatula.
- Season well and cook for about 7-10 minutes or until browned and fully cooked.
- To serve, add the yogurt pasta into a bowl, spoon the beef mince and top and garnish with some toasted pine nuts and parsley.
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