Libyan
Mbakbaka
Mbakbaka is a Libyan one-pot pasta simmered directly in a spiced tomato broth until the sauce clings to every piece. This version uses lamb, chickpeas, potato, garlic, chili, and Libyan bzaar for a hearty, home-style bowl.
Watch it madeGoldenGully · 1:59
Ingredients
- Lamb shoulder or lamb on the bone, cut into small pieces250g
- Short pasta, such as ditalini, small shells, or broken macaroni180g
- Olive oil2 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed3
- Tomato paste2 tbsp
- Fresh tomato, grated or finely chopped1 medium
- Cooked chickpeas1/2 cup
- Potato, peeled and cut into small cubes1 small
- Green chili or jalapeño, slit1
- Libyan bzaar or hararat spice blend1 tsp
- Ground turmeric1/4 tsp
- Sweet paprika1 tsp
- Ground black pepper1/2 tsp
- Salt1 tsp, or to taste
- Water3 1/2 cups, plus more if needed
- Fresh parsley or cilantro, chopped2 tbsp
- Lemon wedgesfor serving
Method
- Heat the olive oil in a heavy pot over medium heat, then add the onion and cook until soft and golden at the edges.
- Add the lamb pieces and brown them well on all sides so the base develops a deep flavor.
- Stir in the garlic, tomato paste, grated tomato, bzaar, turmeric, paprika, black pepper, and salt, then fry the mixture for 3 to 4 minutes until the oil turns red and the tomato paste darkens slightly.
- Add the water and slit chili, scrape the bottom of the pot, and bring to a boil.
- Lower the heat, cover, and simmer for 30 to 35 minutes until the lamb is nearly tender.
- Add the chickpeas and potato cubes, then simmer uncovered for 10 minutes.
- Add the pasta directly to the bubbling sauce and stir well to stop it sticking to the bottom.
- Cook uncovered over medium heat, stirring often, for 10 to 12 minutes until the pasta is tender and the sauce is thick, loose, and glossy; add small splashes of hot water if it tightens before the pasta is cooked.
- Taste and adjust the salt, then let the mbakbaka rest off the heat for 3 minutes so the sauce settles around the pasta.
- Serve hot in shallow bowls, scattered with parsley or cilantro and with lemon wedges on the side.
Common questions
Can I substitute the lamb in mbakbaka with another meat or make it vegetarian?
Yes. Beef chuck or bone-in goat work well, but they may need longer simmering. For a vegetarian version, skip the meat and build flavor with extra onion, garlic, tomato paste, chickpeas, and mushrooms or eggplant.
When should I add the pasta so it doesn’t turn mushy?
Add the pasta only after the lamb is nearly tender and the chickpeas and potatoes have simmered. It should cook directly in the sauce for 10–12 minutes, with frequent stirring and small splashes of water as needed.
What are the most common mistakes when making mbakbaka?
The biggest mistakes are under-browning the lamb, not frying the tomato paste long enough, adding too much water, and forgetting to stir after adding pasta. That can lead to bland meat, a pale sauce, or sticking on the bottom.
How should I store leftovers, and does the pasta absorb too much sauce?
Cool completely, then refrigerate in a sealed container for up to 3 days. The pasta will keep absorbing sauce, so add a splash of water when reheating on the stove or in the microwave to loosen it back up.
What should I serve with mbakbaka?
It is usually served as a one-pot main dish, often with extra chili on the side. A simple salad, pickles, or plain yogurt can balance the richness. Serve hot, with a spoon, while the sauce is still glossy.