Succulent Macaroni Simmered in Spicy Tamarind or Pomegranate Sauce

Ma’karoni bi’l-Laham

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

In Iraq and most parts of the Arab world, especially the eastern region, pasta is not a staple food the way rice is. It is cooked every now and then for variety’s sake. In my childhood, the only type of pasta we had access to was long tubular macaroni, broken into smaller pieces before cooking. Of the fine noodles, we had vermicelli (sha’riyya) and the local toasted small noodles called rishta. Spaghetti was the last to reach the region. Both sha’riyya and rishta