Mbakbaka — Print Recipe — The Culinary Codex

Short pasta simmered directly in a fiery tomato and lamb sauce until it absorbs every drop of flavor. Libya's beloved one-pot pasta dish that reflects Italian colonial culinary influence filtered through Libyan spice.

Ingredients

400g short pasta (penne or macaroni)
300g lamb, cubed small
1 large onion, diced
3 tbsp tomato paste
2 fresh tomatoes, chopped
2 tbsp olive oil
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne
1 tsp bzaar spice
Salt and pepper
3 cups water

Instructions

1 Heat olive oil in a large pot, brown the lamb cubes on all sides, then add diced onion and cook until softened.
2 Stir in tomato paste, chopped tomatoes, turmeric, paprika, cayenne, and bzaar. Cook for 3 minutes until fragrant.
3 Add water and bring to a boil. Simmer for 20 minutes until lamb is nearly tender.
4 Add the dry pasta directly into the sauce. Stir well so pasta is submerged, then cover and cook 12-15 minutes.
5 Stir occasionally to prevent sticking. The pasta should absorb most of the liquid, becoming deeply flavored.
6 Serve hot directly from the pot, ensuring each portion has both pasta and lamb pieces.

Did You Know?

Mbakbaka is a direct descendant of Italian pasta culture, adopted and transformed by Libyan cooks who added their bold spice palette during the colonial period.