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Mbakbaka (Libyan Spiced Pasta Stew)

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15 min
Prep
60 min
Cook

Ingredients

  • 300 g (10.5 oz) short pasta (broken spaghetti or macaroni)
  • 300 g (10.5 oz) lamb or beef, cut into small chunks
  • 2 tbsp olive oil or vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 400 g (14 oz) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 200 g (1 cup) cooked chickpeas
  • 2 dried black limes (loomi), pierced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp cinnamon
  • 1 liter (4 cups) water or broth
  • Salt and pepper, to taste

Method

  1. Heat oil in a large pot and brown the meat on all sides, about 8 minutes.
  2. Add the onion and cook until softened, then add garlic and cook 1 minute more.
  3. Stir in tomato paste, chopped tomatoes, turmeric, cumin and cinnamon, and cook for 5 minutes.
  4. Add water or broth and the pierced dried limes, then bring to a boil.
  5. Reduce heat and simmer covered for 40-50 minutes until the meat is tender.
  6. Add the chickpeas and broken pasta, and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened to a stew-like consistency.
  7. Remove the dried limes before serving, and season with salt and pepper to taste.

Introduction: Mbakbaka is a beloved Libyan comfort dish combining broken pasta, chickpeas and meat in a tomato sauce fragrant with dried lime, a hallmark souring agent in Libyan cooking.

Cultural Background: Mbakbaka is a beloved Libyan comfort dish combining broken pasta, chickpeas and meat in a tomato sauce fragrant with dried lime, a hallmark souring agent in Libyan cooking. It is a common family lunch, especially on cooler days, and is typically eaten from a single shared dish with spoons rather than plates.

Tips: Piercing the dried limes releases their tangy flavor into the stew without making it bitter. Stir occasionally once the pasta goes in so it doesn't stick to the bottom of the pot.

Variations: A vegetarian version replaces the meat with extra chickpeas and diced carrots or courgette.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water, as the pasta will continue to absorb liquid.

FAQs:

Q: What if I can't find dried limes?

A: Substitute with a mix of lime zest and a small splash of lime juice added near the end.

Q: Can I use a different pasta shape?

A: Yes, any short pasta that can hold sauce works well.

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