The addition of yoghurt gives this dish a kick of freshness, which is so appealing at the end of a hot summer day. We usually use spaghetti, though it is called macaroni in Lebanon. My mother preferred to cook with any left-over cooked plain spaghetti (few hours or one day old), she said that it better absorbs the mingling flavours of garlic and coriander, so this is another advantage if you have any left-overs.

Serves 4.

Ingredients.

• 400g / 14 oz dried spaghetti or the same amount of cooked left-over spaghetti
• 1 head of garlic, cloves peeled and crushed
• 3 tbsp chopped fresh coriander
• 3 tbsp extra virgin olive oil
• 450g / 1 lb plain yoghurt, you could use either: full or half fat

Method.

1. If you are using dried spaghetti, cook according to manufacturer’s instructions then drain well. If using cooked old spaghetti, go straight to step 2.
2. A few minutes before the finishing cooking time, heat up the oil in a large deep saucepan and sauté the crushed garlic with 1 tbsp coriander for 1 or 2 minutes. Tip in the cooked spaghetti and toss together well, cook for about 3 minutes making sure that the spaghetti and garlic mixture are well combined, add the remaining coriander and mix well.
3. Finally, mix in the yoghurt and serve at once.