macaroni and yoghurt salad

macaroni and yoghurt salad topped with pine nuts, flat-leaf parsley, and cilantro

macaroni and yoghurt salad
topped with pine nuts, flat-leaf parsley, and cilantro

For my last evening in Wisconsin about a week ago, we concocted something of a three-course menu. All recipes were taken from my beautiful new book, Moro East by Sam and Sam Clark. First up was this macaroni and yoghurt salad.

nutmeg, cloves, cinnamon; allspice (back)

nutmeg, clove, cinnamon; allspice (back)

For the spice mixture, we used a combination of nutmeg, clove and cinnamon — as the authors suggest. The Clarks call this blend “baharat,” which, as they note, means “spice” in Arabic. The blend varies across regions, but I think that the mixture of the three spices they suggest is definitely a keeper.

They also note that ground allspice can be used instead of the blend. But, as you can see in the photo, we added just a bit of allspice in addition to the baharat — for good measure. 😉

blending the spices into the Greek yoghurt

blending the spices into the Greek yoghurt

This represents our seventh completed recipe from Moro East. Percentage complete: 4.38%

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