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Libyan Mbakbaka is known for its rich flavor and unique texture. It is a versatile dish that can be served as a main course or side dish. Whether you’re looking for a light lunch or a hearty dinner, this traditional Libyan meal will satisfy your taste.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 50 minutes
How Many Servings?
8 servings
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.