Looking to break free from your usual pasta routine? This Lebanese-Spiced Pasta with Lamb and Onion Tomato Sauce is a comforting and richly aromatic dish that merges the familiarity of spaghetti with the bold, earthy flavors of Lebanese cuisine. Think cinnamon, allspice, and tender lamb, simmered into a deeply savory tomato sauce with sweet caramelized onions—all layered over al dente pasta. It's like your favorite fancy spaghetti met a soul-warming winter dinner recipe straight out of a Lebanese kitchen. This dish is perfect when you're craving something cozy, deeply satisfying, and a little different than your standard Italian fare. Whether you're into Lebanese recipes authentic or exploring Syrian spaghetti variations, this fusion is a must-try.
Lebanese-Spiced Pasta with Lamb and Onion Tomato Sauce
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Lebanese, Middle Eastern
Large skillet or sauté pan For browning the lamb and building the sauce.
Large pot To boil the pasta.
Colander For draining pasta.
Wooden Spoon or Spatula For stirring the meat and sauce.
Small bowl If making the yogurt sauce.
Knife and Cutting Board For prepping onions, garlic, and herbs.
For the Pasta and Sauce:
- 1 lb ground lamb substitute with ground beef if preferred
- 12 oz spaghetti or any long pasta—use Lebanese pasta varieties if available
- 2 tbsp olive oil
- 2 large yellow onions thinly sliced
- 4 cloves garlic minced
- 1 14.5 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup water or low-sodium chicken broth
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground black pepper
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper optional, for heat
- Salt to taste
- Fresh parsley or mint for garnish
- Toasted pine nuts optional, for garnish
Optional Yogurt Sauce (for a creamy finish)
- 1 cup plain Greek yogurt
- 1 garlic clove minced or crushed
- 1 tbsp lemon juice
- Salt to taste
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to the package instructions (typically around 8–10 minutes). Drain and set aside, reserving about ½ cup of pasta water.
Tip: You can drizzle a bit of olive oil on the drained pasta to prevent sticking.
Caramelize the Onions
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden and soft—about 15 minutes. This step develops a deep sweetness essential to the sauce.
Brown the Lamb
Push the onions to the side of the skillet. Add the ground lamb and break it up with your spoon. Cook until no longer pink and lightly browned, about 8 minutes. Drain excess fat if necessary.
Add Aromatics and Spices
Add minced garlic to the lamb and cook for 1 minute. Then stir in cinnamon, allspice, black pepper, paprika, and cayenne. Toast the spices for 30 seconds until fragrant.
Build the Tomato Sauce
Stir in tomato paste and cook for 2 minutes to caramelize slightly. Add crushed tomatoes and water (or broth), and mix well. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
Tip: If the sauce thickens too much, add a bit of reserved pasta water to loosen it up.
Make the Garlic Yogurt Sauce (Optional)
In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Whisk until smooth. Set aside in the fridge.
This is a nod to lebanese pasta with yogurt and can be served dolloped on top or stirred into the pasta.
Combine Pasta and Sauce
Toss the cooked spaghetti into the lamb and onion tomato sauce, stirring until well coated. Let it cook together for 2–3 minutes so the flavors marry.
Garnish and Serve
Serve hot, garnished with fresh parsley or mint, toasted pine nuts, and a swirl of garlic yogurt sauce if desired. This dish is rich enough to stand alone, but pairs beautifully with sides.
Pairings
This lebanese spaghetti recipe is hearty, but it shines even more when paired with other regional staples:
- Side of Lebanese mezze: Think baba ghanoush, hummus, and warm pita for a full lebanese recipes authentic experience.
- Light salad: A crisp fattoush or tabbouleh can add freshness to balance the richness of the lamb.
- Soup and sandwich combo: For a complete winter meal, serve a light lentil soup and a halloumi-stuffed flatbread on the side.
- Dessert: End with a honey-soaked baklava or creamy muhallabieh (milk pudding).
- Drink-wise, opt for a pomegranate spritzer, mint lemonade, or a dry red wine to round it all out.
FAQs
1. Can I use a different cut of meat instead of ground lamb?
Yes, you can use ground beef for a more familiar taste or even finely diced lamb shoulder for a rustic feel. However, lamb gives this dish its distinctive Middle Eastern flavor.
2. Is there a vegetarian version of this dish?
Absolutely! Swap lamb for sautéed mushrooms or cooked lentils. Add a splash of soy sauce or pomegranate molasses for depth.
3. Can I make this with pasta and yogurt as a main theme?
Yes! You can skip the tomato sauce and toss the pasta with the garlic yogurt sauce for a version closer to lebanese pasta with yogurt or greek yogurt pasta. Top with caramelized onions and pine nuts.
4. Is this similar to any other Middle Eastern pasta dishes?
Definitely! It’s reminiscent of syrian recipes and even persian style spaghetti (macaroni), which also use spiced meats and tomato bases. Lebanese cuisine has a knack for merging Italian pasta forms with Arabic dishes and spice profiles.
5. Can this be a make-ahead meal for winter dinners?
Yes! The sauce actually gets better with time. Make it a day in advance and store separately from the pasta. Reheat gently and toss together just before serving—perfect for easy dinner recipes or hearty winter meals.
