Libyan Mbakbaka: Spiced One-Pot Tomato Pasta Stew

Why You’ll Love This Recipe

• True one-pot comfort: pasta cooks right in a tomato–garlic broth, turning the sauce silky and glossy.
• Bzaar spice brings warm, aromatic depth without complicated techniques.
• Flexible protein: use chicken thighs for speed or lamb shoulder for rich, meaty flavor.
• Weeknight-friendly yet company-worthy, with bright herbs and lemon to finish.

Grocery List

• Produce: 1 onion, 6 garlic cloves, 1–2 red chilies (Fresno or serrano), 1 lemon, fresh parsley or cilantro, optional 1 small waxy potato
• Dairy: None
• Pantry: Olive oil, tomato paste, crushed tomatoes (14.5 oz), low-sodium chicken broth, short pasta (ditalini or small elbows), bay leaf, fine salt, black pepper, Libyan bzaar spice blend (or individual spices to make it)

Full Ingredients

For the Mbakbaka Stew

• 2 tbsp olive oil, plus 1 tbsp for finishing
• 1.25 lb (570 g) bone-in, skinless chicken thighs (4–5 pieces) or 1 lb (450 g) lamb shoulder, cut into 1-inch cubes
• 1 medium yellow onion, diced (about 3/4 cup / 120 g)
• 6 garlic cloves, thinly sliced
• 1–2 red chilies (Fresno or serrano), finely chopped (seeds to taste)
• 1 tbsp Libyan bzaar spice blend, divided (2 tsp for the meat, 1 tsp for the pot)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
• 1 bay leaf
• 8 oz (225 g) short pasta such as ditalini, small elbows, or broken spaghetti
• 1.5 tsp fine salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, divided
• Optional: 1 small waxy potato, peeled and cut into 1/2-inch dice
• Lemon wedges and 2 tbsp chopped fresh parsley or cilantro, for serving

Quick Bzaar Blend (if you do not have it)

• 2 tsp ground coriander
• 1 1/2 tsp ground turmeric
• 1 tsp sweet paprika
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves

Step-by-Step Instructions

Step 1: Make or measure your bzaar blend

If you have a Libyan bzaar spice mix, measure 1 tablespoon and set it aside. If not, combine the quick bzaar spices in a small bowl. This amount yields about 1 tablespoon, which is perfect for this recipe.

Step 2: Season and sear the meat

Pat the chicken or lamb dry. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons bzaar. Heat 2 tablespoons olive oil in a heavy pot (5–6 qt) over medium-high heat until shimmering. Sear the meat until well browned (chicken: 3–4 minutes per side; lamb cubes: 5–6 minutes total). Transfer to a plate; keep the pot on the heat.

Step 3: Build the tomato–garlic base

Add the onion and a pinch of salt to the pot. Cook over medium heat, stirring often, until softened and lightly golden, about 5 minutes. Stir in the garlic and chilies; cook 1 minute. Add tomato paste and the remaining 1 teaspoon bzaar; cook, stirring, 2 minutes until the paste darkens to a brick red and smells sweet and toasty.

Step 4: Simmer the broth and meat

Pour in the crushed tomatoes and all the broth. Add the bay leaf (and the diced potato if using). Scrape up any browned bits. Return the meat and juices to the pot. Bring to a boil, then reduce to a gentle simmer at about 205–210°F (96–99°C). Cover and cook until the meat is nearly tender—about 15 minutes for chicken or 25 minutes for lamb. For chicken thighs, target an internal temperature of 175°F (80°C) for best tenderness.

Step 5: Cook the pasta directly in the pot

Uncover and bring the pot to a lively simmer (medium to medium-high). Taste and add 1/2 to 1 teaspoon more salt as needed. Stir in the pasta. The liquid should just cover the pasta by about 1/4 inch; add a splash of hot water if needed. Cook uncovered, stirring frequently, until the pasta is al dente and the stew has thickened and turned glossy from the starch, 10–12 minutes. Add hot water in 1/4-cup increments only if the mixture starts to look dry before the pasta is done.

Step 6: Finish and serve

Discard the bay leaf. Off the heat, swirl in the remaining 1 tablespoon olive oil for sheen. Season to taste with salt and black pepper. Let the pot rest 5 minutes to settle and thicken. Ladle into warm bowls, shower with parsley or cilantro, and serve with lemon wedges for squeezing over the top.

Pro Tips

• Toast the tomato paste until it turns brick red—this step adds sweetness and depth that defines the sauce.
• Stir frequently after adding pasta. The starches thicken the stew and can stick to the bottom if ignored.
• Keep the simmer gentle (205–210°F / 96–99°C). A rolling boil can toughen meat and reduce liquid too quickly.
• Adjust heat with chilies or a spoon of harissa at the end for a clean, vibrant kick.
• For lamb, cut cubes no larger than 1 inch and give them the full pre-pasta simmer so they are tender when the pasta is done.

Variations

• Chickpea Mbakbaka: Add 1 cup cooked or canned chickpeas (rinsed) with the pasta for extra body and protein.
• Vegetarian: Skip the meat; sauté 10 oz (280 g) mushrooms until browned, then proceed with the recipe using vegetable broth. Add chickpeas for heft.
• Potato-Rich: Add the optional diced potato in Step 4 and simmer 10 minutes before the pasta for a heartier, thicker stew.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. The stew will thicken; loosen with broth or water when reheating. Reheat gently on the stovetop over medium heat until hot, adding liquid as needed. Freezing is possible up to 2 months, but the pasta softens noticeably—better to freeze just the broth-meat base (through Step 4) and boil fresh pasta when serving.

Nutrition (per serving)

Approximate: 550 calories; 35 g protein; 56 g carbohydrates; 18 g fat; 4 g fiber; 870 mg sodium. Based on chicken version with 3 tbsp olive oil and 8 oz pasta; values will vary with lamb and salt choice.