In a large pot, bring salted water to a rolling boil. Add the mafalda pasta and cook for 8–10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta and drizzle with olive oil to prevent sticking, setting it aside while you prepare the meat mixture.

In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chopped onions and sauté for about 5 minutes until they become soft and translucent, stirring occasionally to prevent burning.

Introduce 700 grams of ground beef to the skillet, breaking it apart with a wooden spoon. Cook the meat for 5–7 minutes until it’s nicely browned and no longer pink. Mix in the onions, allowing their flavors to meld.

Stir in 2 teaspoons of allspice, 1 teaspoon of cinnamon, and 1 teaspoon of black pepper along with 5 tablespoons of tomato sauce. Let the mixture simmer on low heat for 3-5 minutes, allowing the spices to infuse the meat.

In a mixing bowl, combine 2.5 cups of plain full-fat yogurt, ½ cup of tahini, 1 crushed garlic clove, 4 teaspoons of dried mint, and a splash of lemon juice. Use a fork to mix until fully blended without making it runny.

In a separate small pan, gently toast some pine nuts over medium heat for about 3–4 minutes. Stir frequently to ensure they don’t burn and achieve a golden brown color.

To plate your Arabic Pasta with Easy Yogurt Sauce, layer the cooked mafalda pasta on each dish. Generously top with the savory ground beef mixture, followed by a drizzle of the creamy yogurt sauce. Finish with a sprinkle of toasted pine nuts and fresh herbs.