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.Do NOT heat the yoghurt directly on the stove or it may curdle.
The heat from the pasta will warm it naturally.Do NOT heat the yoghurt directly on the stove or it may curdle.
The heat from the pasta will warm it naturally.Do NOT heat the yoghurt directly on the stove or it may curdle.
The heat from the pasta will warm it naturally.Do NOT heat the yoghurt directly on the stove or it may curdle.vrtyrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
The heat from the pasta will warm it naturally.
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.