Middle Eastern Pasta With Yogurt and Pine Nuts Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 27, 2009
Very good. I wanted to try something Georgian just because I'd never sampled food from that area of the world and wanted something that used a different pallet. this was good and easy to make from ingredients available in the US!
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Reviewed: Oct. 6, 2008
This is a kick go-to recipe, my mom used to make it all the time when we were kids and we still love it. My additions are that I add 2 TBSP of Tahini (sesame paste) to the yogurt, a dash of lemon, and a bit more garlic than in this recipe. Use a thicker spaghetti or a thin linguine. Also, and this is the BEST tip that makes it yum yum delicious...you want to drain the pasta, and then put it back in the pot and add the yogurt...mix a bit of meat in with the yogurt and heat it through. It tastes sooo much better than when its just cold. Top with the meat and you're ready to go. Its so delicious!
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Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008
I have been making this recipe for over 30 years. All my five sons were raised on it and it is a family favorite to be sure. It is so delicious and refreshing! One thing we do differently is that we toast the pinenuts (in a pan on the stove) and do not add them in with the beef, instead they are sprinkled over the top of the dish. That way they have a roasted taste and stay crunchy. We also top the dish with fresh chopped Italian parsley. It really adds freshness to the taste. And we keep a bowl of plain yogurt on the table if anyone needs to refresh their dish. You can be sure that there were heaps of this delicious entree piled high on my boy's plates.
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Cooking Level: Expert

Living In: Logan, Utah, USA

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Reviewed: May 26, 2008
I had not heard of this particular recipe and it did catch my eye! It is delicious. I did add some "Allspice" and a touch of lemon juice to the meat - lamb- while cooking.
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Cooking Level: Expert

Home Town: Victoria, Texas, USA
Living In: Plano, Texas, USA

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Reviewed: Dec. 12, 2007
My husband is from Syria and he disagrees with the previous reviewer. This dish is very authentic Syrian cooking. I added half a white onion and cooked it in the oil before adding the minced meat. We really enjoyed this dish and it was very easy to make. The garlic breath effect stops this one from being enjoyed during a romantic evening in though!!
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Reviewed: Dec. 15, 2006
This is not authentic to my country, for it simple makes a traditional less serious. We are using curry, variety peppers, and pignoli, and garlic is considered incorrect with yoghurt, especially when homemade. I believe the edition of green onion, true curries, and zatar spice will make this meal closer to true Middle Eastern recipe, if tabouhli must be used instead of italian pasta!! Thank you, Vahjiin
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