Seneyat Macarona bel-Laban (Spaghetti with Yogurt) recipe

Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Summer 1997

3 cups spaghetti (break into 2-inch lengths)
3 eggs
3 tablespoons corn oil
3 onions, finely grated
3/4 pound minced meat
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
3 tablespoons melted butter
3 cups yogurt
1 clove garlic, crushed
Salt to taste
1/2 bundle fresh parsley

Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a preheated oven at 350 degrees F for five minutes.

Serve hot.

Serves 4 to 6 persons.