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Libyan Mbakbaka with Lamb
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Ingredients
- Lamb or beef on the bone, cubed700 g
- Small pasta (rings or short cuts)400 g
- Onion, chopped1 large onion
- Oil or ghee3 tbsp
- Whole green chillies2
- Garlic, crushed3 cloves
- Tomato paste3 tbsp
- Tomato juice2 cups
- Potato, cubed1 large
- Boiled chickpeas1 cup
- Libyan spice (hrarat) or mixed spice1 tsp
- Turmeric and ground coriander1 tsp each
- Chilli powder and black pepper½ tsp each
- Salt1½ tsp
- Boiling water5-6 cups
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 680, protein 36, fat 24, carbs 78, fiber 6, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder