Based on shish barak, little lamb and pine-nut dumplings served in a garlicky yogurt sauce from the Levant, this dish borrows many of the same ingredients but recomposes them on the plate.

There’s whole-milk yogurt blended up with garlic and dill for the bright sauce. There’s spiced lamb seared so hard it reminds me of my mother’s charred koftas. And then there’s chewy-sweet dried currants and butter-toasted pine nuts to top it all off.

Sure, the recipe calls for full-fat yogurt or kefir, but if all you’ve got is the thicker Greek stuff, just use less and add a bit of pasta water. Only buttermilk in your fridge? Add an extra yolk for more body. No lamb? Any ground meat will work. Use whatever nut you’ve got, Use any dried fruit.

What I’m trying to say is, no matter what you do, everything will be fine.

read more about this recipe here