Libyan “Imakbaka” is the easiest one-pot dish that I am sure every Libyan grew up eating – ALOT. It is the dish that you make when you don’t have time but want something hearty and delicious. It is the dish you make when you have guests that show up at your door unannounced, but want to make them a dish that makes them feel welcomed. It is the dish you make when you run out of fresh produce, but don’t want to make a trip to the grocery. You get it, RIGHT?! It is the Libyan version of the ultimate one-pot pasta wonder. Pasta cooked in a rich tomato broth with veggies, seasoned with various warm spices, and topped fresh basil. It is the dish YOU need to start making!
Libya’s food carries a lot of Italian influence.
If this dish sounds and looks like Minestrone, it’s because it is. Minestrone is an Italian dish and for those that don’t know, Libya was colonized by the Italians between 1910 and 1947 and Libya’s food carries a lot of Italian influence. Libyan Imbakbaka is usually made with chicken or meat but I personally prefer it with just veggies: frozen peas, carrots, chickpeas, you can also add beans as well.
Traditionally, Imbakbaka is made with chicken or meat
If you eat meat, I highly recommend trying it with meat or chicken. If you are following the recipe, you would add the meat after you sautéed the onions. You want to cook the meat on high and get some color. Then, you will add the tomato puree and deglaze the pan. Thereafter, follow the instructions as described below. Since meat takes longer to cook, you need to cook the sauce longer than described below before adding the pasta.
Libyan Imbakbaka
Ingredients
- 3 tablespoons tomato paste
- 5 cups water
- salt to taste
- black pepper to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 2 jalapeños optional
- 2 &1/2 cups pasta shells or macaroni
- 2 large tomatoes (pureed)
- 1 medium onion diced diced
- 1/2 cup mix of frozen peas, carrots and chickpeas you can add beans as well
- 1 medium potato (cut into small cubes)
- 7 springs fresh basil finely chopped – leave some to garnish
- 2 minced garlic
- 2 tablespoons olive oil
Instructions
- In a medium size pot on medium heat, add olive oil and onions and sauté until they get translucent.
- Then add the tomato paste, and cook for another 1 -2 minutes.
- Then add the tomato puree and bring the mixture to a boil. Then add the frozen peas, carrots , minced garlic and chickpeas. Cook for about 3 minutes then add 2 cups of boiling water. Add the spices and jalapeños and stir and allow the mixture to come to a rolling boil and then cover the pot and cook for 5-7 minutes.
- After about 5 minutes, add additional 2 cups of boiling water and add the potatoes and cook for 5 minutes.
- Add another 1 cup of water and bring the mixture to a rolling boil and then add the pasta and stir. Cook the mixture until the pasta is cooked. If you find the mixture is thick , add an additional 1 cup of water. Make sure to taste the sauce and add additional seasoning to your liking.
- Add the fresh basil the last 2 minutes of cooking.
- Pasta is best served immediately! I love it really saucy. You can garnish the pasta with some fresh basil and harissa.
