One pot-Libyan Mbakbaka: A Traditional Pasta Recipe

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 This one pot- Libyan Mbakbaka, is rich in flavor and unique texture. Serve this versatile dish as a main course or side dish. Libyan Makbakan is a traditional pasta recipe passed down through generations. The dish originates from the coastal regions of Libya and has become popular among the Libyan people. This hearty meal is made with a savory combination of pasta, tomato paste, and various warm spices, like turmeric caraway seeds, coriander, and seven spices, making it a tasty and flavorful dish. With its origins in Libya, this traditional recipe has been a staple of Mediterranean cuisine for centuries. This recipe will please all palates as a side or main course. 

My mom had a unique spin on spaghetti for years, always using seven spices to make the flavors of lamb pieces pop. But what makes this Libyan Mbakaka different in addition to the seven spices and indeed tantalizing is caraway seeds! This nutty-bitter spice combination adds a hint of sharpness you won’t find anywhere else – it’s enough to make your taste buds sing! Libyan Mbakaka brings out those beautiful ingredients in every bite.

Notes and Tips

1- I used lamb leg pieces or explored other options like a shoulder of the lamb for a more tender texture. If ground beef is more to your liking, go all out – remember that cooking time needs some adjustments!

2- Toast the caraway seeds slightly over medium heat, then crush them with a pestle. If you do not have any caraway, you could replace it with a combination of either anise, fennel, or coriander seeds

 3- 7-spice mix (also known as seven Bharat) is an irresistible blend of robust flavors such as black pepper and cardamom. Cloves, coriander, cumin, nutmeg, smoked paprika, and more to give your meals that zing 

4- Add uncooked spaghetti after the lamb is tender and perfectly cooked. Make sure there’s enough sauce – if you need more liquid, add hot water. 

5- Use a large pasta to pair well with the pieces of lamb. Lumache, Paccheri, or Rigatoni are good choices when making this pot-Libyan Mbakbaka.  

How to Serve One Pot-Libyan Mbakbaka?

When serving the Libyan Mbakbaka, enjoy it in many different ways. My favorite is to serve hot and fresh out of the pan with a sprinkle of freshly grated cheese. Toppings like parsley, mint, black olives, and capers add extra flavor. Add a dollop of yogurt or sour cream to the top of the dish for an extra special treat. I also served it with a side of salad or roasted vegetables. 

Ingredient List

Preparation

1.
Toast the caraway seeds in a small skillet over medium-high heat to bring out their nutty flavor. Give them extra attention while cooking; otherwise, they'll be burnt before you know it! Transfer the seeds to a mortar and crush them with the pestle; add the seven spices, turmeric, and paprika, and give it a good mix. Keep aside!
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2.
Bring a large dutch oven pot to life over high heat and add some olive oil. Place the lamb pieces into the pan, just enough to get golden brown on each side - about 4 minutes per side! Remove and keep aside.
Mark as complete
3.
In the same pot, add the onion and saute for 4 minutes until soft, followed by the chopped jalapenos and minced garlic. Add the spices and mix well. Return the lamb pieces to the pot and mix them all together.
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4.
Add the tomato paste, and mix with lamb and spice. Pour the warm water. Bring to a boil season with the salt. Lower the heat and simmer until the lamb is tender. It takes about 50-60 minutes.
Mark as complete
5.
Add the pasta, mix gently with the lamb, bring the heat to medium, and cook until the pasta is tender and absorbs the goodness of the broth. Enjoy!
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Ingredients:

Adjust Servings
½ tablespoon caraway seeds
½ tablespoon seven spices
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon olive oil
1.5 lbs small pieces of boneless lamb leg
2 medium size onions (chopped)
3 garlic cloves (minced)
2 jalapenos (chopped fine)
½ tablespoon salt
6 oz tomato paste
6 cups warm water
1 lb pasta
Chop it in Italian parsley for garnish!

Preparation

1
Toast the caraway seeds in a small skillet over medium-high heat to bring out their nutty flavor. Give them extra attention while cooking; otherwise, they'll be burnt before you know it! Transfer the seeds to a mortar and crush them with the pestle; add the seven spices, turmeric, and paprika, and give it a good mix. Keep aside!
2
Bring a large dutch oven pot to life over high heat and add some olive oil. Place the lamb pieces into the pan, just enough to get golden brown on each side - about 4 minutes per side! Remove and keep aside.
3
In the same pot, add the onion and saute for 4 minutes until soft, followed by the chopped jalapenos and minced garlic. Add the spices and mix well. Return the lamb pieces to the pot and mix them all together.
4
Add the tomato paste, and mix with lamb and spice. Pour the warm water. Bring to a boil season with the salt. Lower the heat and simmer until the lamb is tender. It takes about 50-60 minutes.
5
Add the pasta, mix gently with the lamb, bring the heat to medium, and cook until the pasta is tender and absorbs the goodness of the broth. Enjoy!

Recipe Tips & Suggestions

Allow the lamb and pasta to cool down to room temperature before storing. Divide the lamb and pasta into individual airtight containers. Store the containers in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Rana’s Notes!

This recipe can be easily made ahead of time and stored in the refrigerator or freezer for later use. To meal prep, you can cook the recipe as directed and portion it into individual containers for easy reheating later. If you plan to freeze the leftovers, it's best to freeze the lamb and sauce mixture separately from the pasta, as the pasta can become overcooked and mushy when frozen and reheated. When you're ready to eat, simply reheat the lamb and sauce mixture on the stovetop or in the microwave and cook the pasta separately, then combine the two before serving.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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