Imbakbaka
Imbakbaka, from above
Non vegTripoli

Imbakbaka

Pasta cooked right in a spicy lamb and tomato sauce. Libya's bubbling one pot hero.

70 minTime
39 gProtein each
mediumSpice
The bubbling pot2 chapters · 1 min read

Make it your way

Grandma's wayPasta cooked in lamb, chickpea and tomato sauce with Libyan spices.
The original
686kcalsame
39 gproteinsame
9 gfibresame
70minutessame

Classic imbakbaka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pastasmall pasta such as elbows or broken spaghetti
Mutton (goat meat)400 g lamb, in small pieces
Onion1 large, chopped
Tomato puree½ cup tomato paste
Chickpeas, boiled1 cup, cooked
Olive oil3 tbsp
Garlic3 cloves
Turmeric (ground turmeric)½ tsp
Paprika2 tsp
Red chilli powder (indian red chili powder)1 tsp
Cinnamon powder½ tsp
Cumin powder (ground cumin)½ tsp
Black pepper½ tsp
Water5 cups
Saltto taste

Method

3 steps
  1. 1Brown the lamb and onion in oil. Add garlic, tomato paste and spices and fry until dark and fragrant.
  2. 2Add water and chickpeas and simmer until the lamb is tender.
  3. 3Add the raw pasta and cook, stirring often, until tender and the sauce is thick and clinging.
Serve it like this

Serve in deep bowls, steaming, with lemon wedges and green chillies on the side.

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Make it a meal

What goes with Imbakbaka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Sharba libiya75 min
On the side Coconut chutney10 min
On the side Dahi tikhari10 min
To drink Kokum sharbat25 min
Something sweet Malai kulfi60 min
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