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Wednesday, 1 February 2012


This is what a Lebanese-style spaghetti looks like. We call it Ma'karuni (from Macaroni I guess).

The ingredients are not different than what you are used to. It is just how they are put together. Here is the recipe.

The sauce is simple:

- Saute the meat in vegetable oil until cooked.

- Add chopped onions and garlic and cook until transparent.

Now Lebanese cooks love their tomato paste. And I highly recommend using paste, not sauce, to make this.

1/4 cup of tomato paste with a couple cups hot water is all you need. Some salt, pepper, oregano, (even cinnamon) and let it simmer with the meat.

Now the key difference of how Lebanese make pasta is that they mix the pasta and the sauce and either heat it on the stove top or bake it.

I personally prefer baking it, but after a long day, mixing it on stove top seemed an easier option.

It was thoroughly enjoyed with a salad and a glass of wine. 

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