1 pound Yogurt
1/2 cup Labneh(kafer cheese)
1 teaspoon Salt
4 Tablespoons butter/ghee
1-2 tablespoons dry mint or 1/4 cup chopped cilantro
salt
How2:
Prepare Pasta
While pasta is cooking in a serving bowl mix crushed garlic,salt and yogurt,labneh.
set aside.
finish cooking the pasta strain and toss in the bowl that has yogurt mixture.
Melt butter in a sauce pan you may add mint to the butter or just sprinkle on the top pour it over the pasta.
right befor serving allow it to sit for a few so that the sauce thcikens and scoats the pasta the mor eit sits the thicker its gets. if you have leftovers you may reheat it the next day but mix in n additional tablespoon of yogurt incase it becomes dry.
ENJOY!!
Note: This dish is traditionally made with just yogurt but I find using Labneh(Strained yogurt) gives it a thicker sauce and sticks well to the pasta.Some add more butter but I will leave that up to you i try my best to reduce as much fat as i can and still keep the flavor of thsi traditional dish.
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