Makaronada me saltsa yiaourtiou / Macaroni and meat stew with yogurt sauce

Sounds strange, right? Warm macaroni and meat stew with a cold yoghurt and garlic sauce… It is absolutely heavenly! Quick to make, and the mild macaroni, the powerful stew and the intense garlic-flavoured (and fragrant) yogurt sauce is a wonderful combination. As I’ve said repeatedly before, the Greeks are the experts in putting together a few simple ingredients and create exciting, tasty food. I use mint in my yogurt sauce when I make this with lamb, and oregano when I use beef. You can sprinkle some cheese on top of the dish as well, but I actually think it’s better without. (And there are very few things I think is better without cheese.)

  • 350 g minced lamb or beef
  • 1 onion, coarsely chopped
  • 1 tablespoon olive oil
  • 100 ml water
  • 250 g macaroni
  • 1-2 tablespoons butter
  • 250 ml Greek yoghurt
  • 4 mashed or pressed garlic cloves
  • dried or fresh oregano or mint
  • salt and pepper

Fry meat and onion in oil. When it is brown add a little water and let it simmer without a lid. Cook until the sauce is just moist, not watery. Season with salt and plenty of pepper. While the meat simmers, cook the macaroni and make yogurt sauce: Boil macaroni according to package directions. When it is ready strain and stir in the butter, until the macaroni is completely covered. Mix the garlic, yogurt, mint/oregano and salt to taste. Layer macaroni, meat and yogurt sauce on plates and enjoy!

For 2 persons


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