The recipe for spaghetti with yogurt with garlic and pine nuts
Food
Ode à la cuisine arabe, ces spaghettis au yaourt à l’ail et aux pignons de pin fait partie des recettes stars à découvrir dans le nouveau livre culinaire “Arabesque” de Reem Kassis.
Par Jade Simon
Originally from Jerusalem, Reem Kassis showcases the flavours and techniques of traditional Oriental cuisine with the release of the book Arabesque. Published by Phaidon editions, there are 130 recipes that are easy to make, such as spaghetti with yogurt with garlic, to be discovered exclusively.
The recipe for spaghetti with yogurt with garlic and pine nuts
Reem Kassis: "cooked yogurt is an essential ingredient of Arabic cuisine. It is used for all kinds of foods, from cauliflower to meats, kibbeh, shishbarak and rice. Some also like deguster soup. Traditionally based on sheep's milk or goat's milk, yogurt has a frank, acidulated flavour and is generally dirty. On the other hand, when cooking, it must be stirred constantly to soak it; if you use yoghurt with cow's milk, it must sometimes be mixed with a little Fe. If you are using yogurt with cow's milk, it must sometimes be mixed with a little Fe. If you use yoghurt with cow's milk, you may have to mix it with a bit of starch. Although inspired by some of these traditional dishes, this recipe includes raw yogurt perfumed with fried garlic; the Goo Chit is close to the cooked version, but in addition to being easy to blend. Variants of this dish are found throughout the Middle East, a "lazy" version of those mentioned above. "
Ingredients (for 4 Pers) -Gros salt for cooking water of pasts-450 g spaghetti, linguines or fettucines-450 g yogurt (no yogurt a Greek) -1 Â 2 cul. A / C of sel-3 cuil. Olive oil soup -35 g pin-3 cloves of garlic pressed to dry, to decorate
Prepare a large pan of 4 l of water and add 2 tablespoons of salt. Porter. Add the ingredients and cook according to the instructions on the package. Meanwhile, in a bowl large enough to contain cooked pastries, whip the yoghurt with 1 / 2 teaspoons of salt until smooth and smooth mixture is obtained.? Pour the olive oil into a very small poe and Chau er has a medium heat. Sauté the pine nuts, stirring constantly, until the pine nuts are undisturbed. Transfer them with a cucumber on a plate shirt of paper towel and reserve. Put the garlic in the same Poe and sauté until it is fragrant, but not yet dull. As the brown garlic easily sents, where it smells good, heat it and pour it over the yogurt. Make a nice change. The sauce should be dirty and acidulated: smooth at this stage and recast seasoning if necessary.? When cooked, drain with some cooking water. Pour 60 ml of cooking water into the yogurt, whisk, then add the pastes and change to coat them with sauce.? If the sauce is too thick, add a bit of cooking water and mix thoroughly. Transfer to serving bowls, then garnish with fried pine nuts and dried mint. Serve immediately.
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