Known as Macaroni bil Tarator in Syria, this recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of the Middle East is a simple but satisfying one, and can be ready in minutes if you make the tarator (garlic-tahini sauce) in advance. It can also be enjoyed hot or cold.
We’ve adjusted quantities given for the sauce (which is a sub-recipe in the book) to match the amount needed for this pasta recipe, but you can make double or more, as it keeps in the fridge for a few days and can also be used as a dip or salad dressing.
Read our full book review of Vegetarian Dishes of the Middle East by Arto der Haroutunian.
Syrian Pasta with Garlic-Tahini Sauce | Macaroni bil Tarator
Ingredients
- 225 g 8 oz macaroni or spaghetti, broken into 2in (5cm) pieces
For the garlic tahini sauce
- 75 ml ( ⅛ pint) tahini (sesame paste)
- juice of 1 lemon
- 150 ml (¼ pint) milk or water
- 1 cloves garlic, crushed
- ½ tablespoon parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon chilli pepper
Instructions
- Pour the tahina into a bowl and stir in the lemon juice. Slowly add the milk, stirring until you have a mixture that is thick and creamy. Add the garlic, parsley, salt and pepper.
- Bring a large saucepan half-filled with lightly salted water to the boil. Add the macaroni or spaghetti, stir and cook until just tender. Strain into a colander and rinse under cold water.
- Return the macaroni or spaghetti to the saucepan, pour in the tahiniyeh and mix thoroughly.
- This dish can be eaten hot or cold.
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Kavey Eats received a review copy of Vegetarian Dishes of the Middle East by Arto der Haroutunian from publisher Grub Street. Photography by Mr and Mrs NotLeafy.
Please leave a comment - I love hearing from you!2 Comments to "Syrian Pasta with Garlic-Tahini Sauce | Macaroni bil Tarator"
This recipe sounds good, as does the book. I think you’ve miscalculated (or just mis-wrote) the Imperial measurement for the tahini, though. Just another thought – 5 tablespoons might be easier to measure too, than trying to transfer tahini into a measuring jug.
I’ve just checked and google does show 75 ml = 1/8 pint.
In the book the sauce is a sub-recipe and makes double the amount so it lists 150 ml and 1/4 pint of tahina paste. We have shared the amount needed for the pasta dish here.