You can’t really see it in this picture, but the garlic in the yogurt sauce turned bluish green when I was sauteing it. I almost threw it out, but the Internet told me it was still edible - something about the garlic being immature…so I went with it. Tasted okay, I’ll let you know if I’m still alive tomorrow.
Awhile ago, I watched an episode of No Reservations where Anthony Bourdain visits Lebanon. During his adventures, he eats a big outdoor, family style meal and has some yogurt spaghetti. It looked good and sounded interesting, so I found this recipe.
I smashed up the garlic with the salt and threw it in a warm pan with the butter, just because I don’t like how raw garlic can sting when you eat it. Then I added the yogurt and stirred in the noodles. Maybe next time, I’ll just follow the recipe and not cook the garlic - that way, it won’t turn an unsettling shade of blue.
While the spaghetti was tasty warm, I’m excited to try the noodles when they’re cold.