Mbakbaka

A classic Libyan pasta, such a comforting dish with tender beef cubes and mini macaroni in a rich and hearty tomato sauce.

Course Main Course

Cuisine Middle Eastern

Diet Halal

Prep Time 15

Cook Time 1 15

Servings people

Calories 527kcal

1/4 cup olive oil
1 yellow onion, diced
500 g boneless beef or lamb cubes, cut into small 1-2 inch pieces 1 lb
5 garlic cloves, crushed
1 green bell pepper, finely diced
2 tablespoon tomato paste
1 teaspoon salt
1 teaspoon turmeric powder
1/2 teaspoon black pepper
2 cans tomato sauce 400g each (14.5oz)
2 bay leaves
5 cups water, divided
2 green chili peppers
500 g small tube pasta like Ditalini Rigati, I used Kuwait Flour Macaroni No. 39

In a large deep pot with a cover, add the olive oil and heat on medium high. Once very hot, add the beef cubes and brown evenly for a few minutes a side.
Add the diced onion and cook for a few minutes until softened, then add the garlic and bell pepper and saute for a few minutes.
Add the tomato paste, salt, turmeric and black pepper, and saute for a minute.
Add the tomato sauce, 4 cups of water, and bay leaves , then drop in the green chili peppers. Bring to a boil, then reduce heat to a simmer and cook covered for 1 hour or until meat is tender and cooked through.
Once the meat is cooked, add the pasta, an additional cup of water, and stir to combine. Cover, and cook for another 14-16 minutes, or until pasta is cooked through. Even if you have a lot of liquid, it'll absorb into the pasta as it cools.
Remove the bay leaves and the chili peppers, serve and enjoy!

Ingredient notes & substitutions

You can use either beef or lamb cubes—choose boneless cuts that become tender when stewed. You can also leave them out and use vegetable stock instead of water for a veggie option.
For pasta, ditalini is traditional, but any short pasta like elbow or small shells will work.
Add a pinch of dried red chili flakes to the sauce for extra spice.

Storing leftovers:

Store leftover mbakbaka in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.

Recipe notes:

Don’t overcook the pasta—it will continue to soften as it sits in the sauce after cooking.
If there’s excess liquid after cooking, it will be absorbed as the dish cools—don’t worry if it looks slightly soupy at first.
Searing the meat well at the start builds a richer, deeper flavor.
You can make this with chicken instead of beef or lamb; just adjust cooking time accordingly.
If the sauce doesn’t fully cover the pasta when added, pour in a little water to help it cook evenly.