1. Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick. 2. If using the garlic, push it through a garlic press and stir into the thickened labaneh. 3. Refrigerate. 4. Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated. 5. Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
