One pot-Libyan Mbakbaka: A Traditional Pasta Recipe

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 This one pot- Libyan Mbakbaka- is rich in flavor and has a 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.

Ingredients in the One-Pot Libyan Mbakbaka Recipe

  • Caraway Seeds: Caraway seeds contribute a warm, earthy, and slightly nutty flavor with a hint of citrus and anise-like undertones. They add depth and aroma to the dish.
  • Seven Spices: This blend combines a variety of spices, offering a complex flavor profile with elements of warmth, sweetness, and subtle spiciness. It typically includes black pepper for heat, paprika for sweetness and color, cloves for a touch of warmth, nutmeg for earthiness, coriander for a citrusy note, cumin for a savory depth, and cinnamon for a hint of sweetness.
  • Turmeric: Turmeric brings a vibrant yellow color and a mild, earthy, slightly bitter flavor with subtle hints of citrus and ginger. It adds a warm undertone to the dish and provides health benefits.
  • Paprika: Paprika provides a bright red color and a sweet, slightly smoky flavor with a mild heat. It enhances the visual appeal and contributes to the overall flavor profile of the dish.
  • Olive Oil: Olive oil adds a fruity and grassy note with a mild peppery finish, providing richness and depth to the recipe.
  • Lamb: Lamb offers a savory, slightly gamy, and tender meaty flavor, complementing the spices and other ingredients.
  • Onions and Garlic: Onions bring a sweet and savory base flavor, while garlic adds pungency and depth.
  • Jalapenos: Jalapenos add a mild to moderate heat level with a subtle, fresh, and slightly fruity flavor.
  • Tomato Paste: Tomato paste contributes a rich, umami-packed tomato flavor with a hint of sweetness and acidity, providing a robust base for the dish.
  • Pasta Choice: Traditional Mbakbaka is made with elbow macaroni, which soaks up the rich, spiced broth beautifully. For a variation, try penne, ditalini, or fusilli—each adds a slightly different texture while still holding onto the bold flavors. Whatever you choose, cooking the pasta in the sauce is key to achieving the dish’s signature taste.
  • Italian Parsley: Italian parsley adds a fresh, slightly peppery, and herbaceous note, offering a bright garnish and a touch of contrast to the dish.

Notes and Tips

  •  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!
  •  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
  •  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 
  • 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. 
  •  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. 

How to Make One pot-Libyan Mbakbaka: A Traditional Pasta Recipe

Preparation

1.
Toast the caraway seeds in a small skillet over medium-high heat until fragrant, stirring frequently to prevent burning. Once toasted, transfer them to a mortar and crush them with a pestle. Mix in the seven spices, turmeric, and paprika, then set aside.
Mark as complete
2.
Heat a large Dutch oven over high heat and add a drizzle of olive oil. Sear the lamb pieces in batches, browning each side for about 4 minutes until golden. Remove and set aside.
Mark as complete
3.
In the same pot, sauté the onions for 4 minutes until soft. Stir in the chopped jalapeños and minced garlic, cooking until fragrant. Sprinkle in the spices and mix well, then return the lamb to the pot, stirring to coat everything in the rich flavors.
Mark as complete
4.
Stir in the tomato paste, coating the lamb and spices well. Pour in the warm water and bring to a boil. Season with salt, then reduce the heat to low and let it simmer until the lamb is tender, about 50-60 minutes.
Mark as complete
5.

Add the pasta and gently mix it with the lamb. Increase the heat to medium and cook until the pasta is tender and has soaked up all the rich flavors of the broth. Serve and enjoy!
Mark as complete

Ingredients:

1X 2X 3X
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 any penne, ditalini, or fusilli will work
Chop it in Italian parsley for garnish!

Preparation

1
Toast the caraway seeds in a small skillet over medium-high heat until fragrant, stirring frequently to prevent burning. Once toasted, transfer them to a mortar and crush them with a pestle. Mix in the seven spices, turmeric, and paprika, then set aside.
2
Heat a large Dutch oven over high heat and add a drizzle of olive oil. Sear the lamb pieces in batches, browning each side for about 4 minutes until golden. Remove and set aside.
3
In the same pot, sauté the onions for 4 minutes until soft. Stir in the chopped jalapeños and minced garlic, cooking until fragrant. Sprinkle in the spices and mix well, then return the lamb to the pot, stirring to coat everything in the rich flavors.
4
Stir in the tomato paste, coating the lamb and spices well. Pour in the warm water and bring to a boil. Season with salt, then reduce the heat to low and let it simmer until the lamb is tender, about 50-60 minutes.
5
Add the pasta and gently mix it with the lamb. Increase the heat to medium and cook until the pasta is tender and has soaked up all the rich flavors of the broth. Serve and enjoy!

Recipe Tips & Suggestions

Storing Tips:

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.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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    Have you made this One Pot-Libyan Mbakbaka? Are you familiar with Libyan food? Love to hear from you. Please feel free to leave a comment below.

    2 Comments
    • Jameelah

      What kind of pasta would you recommend for this recipe?

      • Rana Madanat

        Hi Jameelah, you can use Rigatoni or Fusilli – if you want pasta that holds sauce well and If you want a more authentic feel, stick with elbow macaroni or small pasta that absorbs the broth while keeping a slight chew. The key is to let the pasta cook directly in the sauce so it soaks up all the North African spices and flavors. Happy cooking!

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