Macaroni Imbakbaka

Name: Macaroni Imbakbaka
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Libya
Ingredients: 1 lb beef or lamb, cubed; 1 onion, chopped; 4 cloves garlic, minced; 3 tbsp tomato paste; 1 tsp cumin; 1 tsp paprika; 1/2 tsp cinnamon; 4 cups water or beef stock; 1 lb penne or short pasta; 2 tbsp dried mint

6 servings15 min prep40 min cookEasy Libya

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The Story Behind It

The Tale of Macaroni Imbakbaka

Story updated September 17, 2026

This one-pot pasta stew reflects Libya's Italian colonial history from 1910 to 1947, when pasta became embedded in the local diet. Macaroni simmered with meat, tomato, and spices until thick, it plays a role similar to Italian minestrone, and eastern Libya knows the same comforting dish as macarona jariya.

Ingredients

Scale:· 6 servings

1 lb beef or lamb, cubed
1 onion, chopped
4 cloves garlic, minced
3 tbsp tomato paste
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
4 cups water or beef stock
1 lb penne or short pasta
2 tbsp dried mint

Instructions

1Brown the meat with onion and garlic in a large pot.
2Stir in tomato paste, cumin, paprika, and cinnamon and cook 3-4 minutes.
3Add water, bring to a boil, then cover and simmer 30 minutes until the meat is tender.
4Add the pasta directly to the pot and cook until al dente, adding more water if needed.
5Stir in dried mint and season with salt.
6Serve hot as a hearty one-pot meal.

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