Jarhera is my preferred style for embubka but I'm not sure what this recipe is our family recipe is over 100yrs old, no carrots, no potato, lentils or chick peas also one of the main ingredients Hilba (Fenugreek) is missing. This is a Jamie Oliver version
I've been living in Libya for two years. We often also add a handful of chickpeas to it.. 😁 ..but perfectly described! It's cooked all the time here. I am vegan - so I add diced potatoes, chickpeas and fresh broad beans to it.. to give it flavour despite missing the meat. 🙂
I really appreciate that you give the camera a close up view of the intermediate steps. Makes it easier to recognize when you're ready to move onto the next step in the recipe
Absolutely, I find that to be the biggest challenge when watching recipes and they don't show you the expected texture or appearance, I'm trying my best to avoid doing that. A description like runny, could mean something completely different to you and me. Thanks for watching!
Thank you for featuring this - each region in Libya has it’s unique spices “baharat”, and their version of this dish we call “makroona m’bakba”. This can taste as equally good, with just the chilli or paprika (adjust to taste / heat preference) and turmeric. We also add diced potato (place into the sauce and cook half way, before adding the pasta) and chickpeas also. Tip : when the pasta is almost done the last 5 mins or so, add pressed garlic to the sauce and stir. For a vegetarian version, substitute the fat with extra virgin olive oil. In all cases you can’t go wrong with this. :-) it’s my comfort food.
This is the second video I've seen by you. Gotta hand it to you, you have a very unique channel. Well thought out. Excellent presentation and the walkthrough is unparalleled. There's not a very big presence of middle eastern cooking channels that I've found and your dishes are ones I've not heard of here in the states. I really enjoy the history/informationals you give behind each dish and aside from that you have a great personality to welcome new viewers. I'm about it. Keep on making content.
Thank you, those are kind words. I'm glad you're enjoying them, and hopefully as my style and production evolves, you continue to watch. Much appreciated!
Im lIbyan and that chilli at the end is a MUST and a libyan Custom , so 8/10 and you missing 2 Points for Missing The Potatos they can cook with the Meat and you Forgot the Garlic at the end with the Green Chilli But hey Great Vid :D
I absolutely love that you show closeups of the ingredients as you've prepared them. I love learning new cuisines, but when I'm learning stuff, "how it should look" is a massively helpful thing to know because I've never seen it before! The close up with something in the shot as a reference point really helps.
My ex-husband is Libyan. I had traveled to Sweden where we got married and he had prepared tons of dishes for me. Such yummy food. He did all the cooking for the first month. 😂
Absolutely wonderful dish! I've never tasted an array of flavors like this before. Although I must confess, it took me a few tries to really get it right. Not letting the tomato paste overpower the bzaar was the challenge for me. Excellent and unique recipe!
I made this today. It is amazingly delicious. I've been making Middle Eastern food for more than 30 years but your recipes are the best. I've changed how I make several things using your recipes. Thank you so very much.
I love trying recipes from other countries and happened to randomly stumble upon this dish. Not sure how well it will go since this is my first time making it but great video. Thanks so much for introducing us to this dish!
I just made this using beef and we are blown away. I didn't have ground coriander so I used crushed dried cilantro leaf. Thank you for posting this awesome video!
I love the way you explain. It is cristal clear and you go to some essential details which I love and reassures me while cooking! Please make more videos from more Arab countries. Do not hesitate to make Moroccan, Algerian, Iraki, Yemeni, Egyptian and so on recipes Bravo!!!
Thanks Nasser. The whole point of the channel is to demonstrate authentic Middle Eastern dishes with detailed steps in English. That way people can try new dishes and be confident that the recipes will turn out great. All the recipes on the channel are middle eastern, so I hope you enjoy them. Thanks!
I am from Libya and I live in Germany, and I am very surprised by this video and this channel. Indeed, you are very, very creative, although I do not speak English, but I would like to say that your channel is wonderful. My respect from Germany
Ahaha absolutely. I tried to include some audio, but my window was open at the time and it was too noisy. I should have thought about it before hand, but I hope it got the point across.
I made this tonight-was SO GOOD!! Thank you for the recipe! What a cheap, easy, super flavorful dish to make. I made it with lamb and it was exceptional. Will try with beef but can’t imagine it being any better than with lamb!
Obi I am eating this and typing simultaneously. It's outstanding. The sauce comes out like the best gravy in existence. I used country style beef ribs and it took just under an hour to get it where I wanted. So great. Thank you for the inspiration and the precise instructions. Love your channel.
Thank you for this advice. Then i let the garlic just for the chicken, I was doubting about this :) Do you know if i can i use also fresh cilantro instead of dried? Kind of regards, Mellany
@@libyamax1368 Salam, thank you for your reaction. In the Netherlands I know only one Libyan, but I lost his number a long time ago :) I tried the recipe, its nice, thanks!
Thanks for sharing this Obi, you’re connecting the world with your content. My favorite style which I highly recommend is to make it with sea muscles and calamari instead of lamb and finished by fresh parsley, pretty common dish in the capital of Libya and never disappoints! صحة امبكبكتك :)
Wow that sounds amazing, my wife and I love calamari and seafood. Do you cook it for a long time or short time with the seafood in. Do some people add Prawns as well?
@@MiddleEats absolutely! You can even add little pieces of octopus, the cooking time will be shorter as the seafood takes way less time than lamb, so once your seafood are done, fish them out and cook the pasta in the base sauce leftover and add the seafood at the last minute when the pasta is almost done.
My doctor's told me I can only eat North African foods now. He specified "North" very heavily. I have chronic kidney disease and a fatty liver. The two specific diets for each of those contradict each other. He told me other than eating a plant nased only diet, I could choose this. I love meat so no only plant based diet for me. These recipes look so delicious. Thank you for sharing with us.
I have just started watching your chanel and am very impressed. No faff, straihgt into clear step by step explanation with ingredient list at the end where it is most helpful. I will definately try some of these. Ever thought of doing a book?
My favorite thing about my country is literally just the food yes we have beautiful mountains but the food let me tell you the food is just **chefs kiss** Nice~
Thank you for putting cool recipes like this out there for us! I like the concept and layout of your videos, it feels very professional yet warm and homely!
Obi love your videos and all from one Egyptian to another I need you to make a recipe for Falafel Mahshiya, it basically a falafel stuffed w/obliterated onions, garclic, and chili w/spices to boot. It's something I always eat when I'm back home in Alexandria, but I hear it's become popular in Cairo and other cities as well.
I've never personally had the Mahshiya one, but my wife loves it. We figured out an amazing Ta3meya recipes, so we just need to experiment on the filling and perfect the recipe. Hopefully it will be coming out soon!
I came from Chinese Cooking Demystified and I am so excited to start cooking from the middle east 💚 I'm always looking to expand my cooking skills and I bet this dish smelled like absolute heaven
Was going to pick up some Biryani today but decided to cook at home. Used ground chicken as I didn't have any lamb, goat or beef at home, and loved it!! Even wife, who is not a big pasta fan loved it. Overindulged a bit, but no regrets!
Oh wow so you made it? The flavors are definitely very addictive and I always overdo my portion size when eating this, I 100% understand. My mother always made it with ground beef so I think chicken would work equally as good! Thanks for sharing.
Ooh then you will definitely like this. My mother's version used minced beef or lamb instead of pieces and it was also delicious. It would be closer to the Bolognese you mentioned.
Thanks for this recipe! Was a bit too spicy for some in this house. So added in some lemon juice to take some spice off and really enjoyed the bit of acid.
I'm glad you popped up in my feed today Obi. Keep up the interesting content for sure I will be trying out this hearty dish!!! 😋🍛❤ Much love all the way from Sunny South Africa 👍
Wonderful recipe (came over from Chinese Cooking Demystified as well). Insane, man! And actually, I made this a second time using a pressure cooker to cook the meat . . . with that, it's a one-pot meal that I got on the table in like half an hour. Hope that's not too inauthentic. Fantastic weeknight dinner, that's definitely gonna get made again this winter Looking forward to cooking a lot more from this channel. Thank you so much :D
So glad you enjoy it. I'd love to see some photos of you have any. Actually pressure cookers are definitely used in Middle Eastern cooking to speed up the process of lots of dishes so it wouldn't be out of place. There's also a lot of dishes in the gulf where meat is cooked in buried ovens, and pressure cookers are the closest thing to it at home. Thanks for watching!
@@MiddleEats i.imgur.com/IIlYoR5.jpg It came out fantastic both times. The second time I took a little more leeway, using penne pasta (it was what I had on hand) and slicing up the peppers to mix them in. This was just a quick weeknight meal, but I definitely look forward to cooking some of the more elaborate meals when I have time on a weekend I never thought of pressure cookers as a similar method to buried ovens, but of course that makes perfect sense. I'll have to explore that some more . . . Thanks so much for all your hard work, it's really appreciated :)
Now it's time for me to learn a new recipe after watching your Turkish recipes 😊 Great recipe and you cannot go wrong with the flavors with the lamb fat infused in the sauce and the pasta cooking in that sauce! Looking forward to your next recipe..
When I made this, I used a pound of diced beef, ditalini rigati, serrano chili. I made the Bzaar with madras curry, extra coriander and turmeric, as I was sautéing the onions and garlic, and just kind of eyeballed it, then added a 50/50 mix paprika and cayenne. Then I added some MSG, and it was fantastic.
No one should sleep on Libyan cuisine. It's really excellent. A few weeks ago I made haraimi, which is their classic fish stew. There were no recipes for this in English but luckily I understand enough Arabic to at least follow a cooking video. You should do a Libyan style haraimi video as it would be an awesome contribution to Libyan, North African, and Arabic recipes on UA-cam. Israelis have adopted the Moroccan version of this dish as chraime in Hebrew.
I just made it this morning! Cut the lamb too small though (but I was hacking it off the lamb shanks I bought at the store; it was all they had), but soooooo good. The pasta soaked up all the leftover liquid though after I took it off the heat and served myself a bowl.
@@MiddleEats Great video for a very popular Libyan dish. It'd be great if you did mbattan and maybe other Libyan dishes such as couscous with onion (kosksi belbosla), noodles incouscoussier (rechtet keskas), traditional sausage (osban)...
I'll definitely look into doing more Libyan dishes, I just need to find a good recipe for Hararat and get some time to develop the recipes for these dishes.
You definitely need to try the libyan chicken tajeen, if you interested I can share with you the recipe. Some of my canadian work colleagues tried it and they fall in love.
I was hoping to find some lank shanks for this recipe, but they were all finished so I had to opt for leg cubes instead. It's definitely possible that the dish is eaten in Tunisia too, since they share a border with Libya.
This is a lovely form of doing it semi right. But as a Libyan chef I promise you if you know how to make a basic marinara sauce, cook it well with onions and garlic and add the right amount of water along with the pasta. You can get the same outcome. Of course with meat it's more delicious, but as a Libyan I hate chili (yeah I'm not the same haha). Especially green chili. Lamb and chicken are a lovely addition to it.
New to your channel, new to your content, and new to Middle Eastern cooking here. Thank you so much for this channel! I will try this mbakbaka, with a Middle East market close by helping. I wonder how this would work in an Instant Pot, seeing that the pasta cooks in the sauce: any ideas?
نسميها امبكبه في الغرب والشرق جاريه بلحم الغنم الاصل او بديل الدجاج او لحم المفروم او القديد او الخضره والحبوب حمص حلبه ولا ننسى الحبق كل طريقه ولها طعم حتى بالتونة ايضا او بدون لحوم حسب الامكانيات وهنالك مكرونة جافة تفعلها امي وهي جميلة جدا والمكرونة المسقية ايضا جميله من مطبخنا الليبي بلدي العزيز ليبيا مطابخنا فيها تنوع جميع اكله واحد وكل منزل يفعلها بطريقته ❤❤❤❤ شكرا لإعدادها ولذكر المصدر صحه وعافيه هنالك اكلات عديده ليبية جميله اتمنى ان تجربها❤
This sounds so delicious! It is definitely worth getting a few extra spices for. I love how you post the recipe in the description. It’s very professional. I guess I’m going to have to learn to Reddit better so I can check out r/cooking as there seems to be so much talent lurking over there.
Thank you, I definitely agree it's worth getting those spices for, and they're all very general use for Middle Eastern cuisine. Will be good to see you there!
Libyan here: this can b done with any meat, in Tripoli we use seafood sometimes and it’s 🔥 I need 2 also say any pasta works and we don’t use the stock nor do we use the paprika.. It’s also tomato paste which u didn’t include.
Made this today and the flavors are amazing!!! Another great recipe from you.
Thank you Janet, so happy you liked it!
Let me get a plate.
@@Saul3037 what does that mean?
Why cut of lamb did you use?
a Tip from a Libyan friend (me), if you want to add more water after you pour the pasta make sure it's hot so the pasta won't stick in the pan.
Great point that I forgot to mention! Thanks
Jarhera is my preferred style for embubka but I'm not sure what this recipe is our family recipe is over 100yrs old, no carrots, no potato, lentils or chick peas also one of the main ingredients Hilba (Fenugreek) is missing. This is a Jamie Oliver version
@@romehjamalromeh6334 Would you mind sharing the recipe?
I had a Libyan neighbour, super friendly, she sent me Osban. Soo good.
I've been living in Libya for two years. We often also add a handful of chickpeas to it.. 😁 ..but perfectly described! It's cooked all the time here. I am vegan - so I add diced potatoes, chickpeas and fresh broad beans to it.. to give it flavour despite missing the meat. 🙂
That's a great idea for a vegan version. I'll have to keep that in mind
I'm going to make this with mushrooms to replace the meat!
how hard is it to live as a vegan in libya? just curious :)
@@Ninjanugets123 No it depends on you
I really appreciate that you give the camera a close up view of the intermediate steps. Makes it easier to recognize when you're ready to move onto the next step in the recipe
Absolutely, I find that to be the biggest challenge when watching recipes and they don't show you the expected texture or appearance, I'm trying my best to avoid doing that. A description like runny, could mean something completely different to you and me. Thanks for watching!
@@MiddleEats Thanks for the response! Keep up the good work!
Cheers!
@@MiddleEats d d x Dodd
Thank you for featuring this - each region in Libya has it’s unique spices “baharat”, and their version of this dish we call “makroona m’bakba”. This can taste as equally good, with just the chilli or paprika (adjust to taste / heat preference) and turmeric. We also add diced potato (place into the sauce and cook half way, before adding the pasta) and chickpeas also. Tip : when the pasta is almost done the last 5 mins or so, add pressed garlic to the sauce and stir. For a vegetarian version, substitute the fat with extra virgin olive oil. In all cases you can’t go wrong with this. :-) it’s my comfort food.
This is the second video I've seen by you. Gotta hand it to you, you have a very unique channel. Well thought out. Excellent presentation and the walkthrough is unparalleled. There's not a very big presence of middle eastern cooking channels that I've found and your dishes are ones I've not heard of here in the states. I really enjoy the history/informationals you give behind each dish and aside from that you have a great personality to welcome new viewers.
I'm about it. Keep on making content.
Thank you, those are kind words. I'm glad you're enjoying them, and hopefully as my style and production evolves, you continue to watch.
Much appreciated!
Im lIbyan and that chilli at the end is a MUST and a libyan Custom , so 8/10 and you missing 2 Points for Missing The Potatos they can cook with the Meat and you Forgot the Garlic at the end with the Green Chilli But hey Great Vid :D
I absolutely love that you show closeups of the ingredients as you've prepared them. I love learning new cuisines, but when I'm learning stuff, "how it should look" is a massively helpful thing to know because I've never seen it before! The close up with something in the shot as a reference point really helps.
Oh my gosh, whoever named the channel is a genius, if you don't get it Middle eats is a pun of middle east
It is I, Mr Genius
I AM LIBYAN V GOOD JOB Delicious
Thank you! I think the only problem here was the pasta type and it needed a bit more sauce, but the flavour was perfect👌👌
The Amazighens in the country add galangal to the Bzaar.
My ex-husband is Libyan. I had traveled to Sweden where we got married and he had prepared tons of dishes for me. Such yummy food. He did all the cooking for the first month. 😂
Libyan food is fantastic, it must have been a great month!
Did he cook you osban ?
تعالوا يا بنات هذي قتلكم خونا الليبي قعد يطيبلها اول شهر زواج يوميا 🙂 وانتم دقوا ودلعوا يا منجوهات
@@ayaali2843 sadly for a Libyan wan she will be expected to enter the kitchen and cook the next day or she will be sent back to her dad's home.
@@ayaali2843 خونا هذا ماشاءالله عليه😀
Libyan is my heritage. You did a great job
Dude your channel is so underrated
Absolutely wonderful dish! I've never tasted an array of flavors like this before. Although I must confess, it took me a few tries to really get it right. Not letting the tomato paste overpower the bzaar was the challenge for me. Excellent and unique recipe!
I made this today. It is amazingly delicious. I've been making Middle Eastern food for more than 30 years but your recipes are the best. I've changed how I make several things using your recipes. Thank you so very much.
I love trying recipes from other countries and happened to randomly stumble upon this dish. Not sure how well it will go since this is my first time making it but great video. Thanks so much for introducing us to this dish!
I just made this using beef and we are blown away. I didn't have ground coriander so I used crushed dried cilantro leaf. Thank you for posting this awesome video!
Came over from Chinese cooking demystified, really impressed with your videos 👍 keep them coming!
Thank you, I'll keep putting them out every week if you'll keep watching!
Me, too. :)
I agree with all of this. Keep it up this is amazing
Thank you for watching and the kind words everyone!
I’m Chinese and that guy makes more in depth recipes than most Chinese cooks!
This channel has been a great find.
I love the way you explain. It is cristal clear and you go to some essential details which I love and reassures me while cooking! Please make more videos from more Arab countries. Do not hesitate to make Moroccan, Algerian, Iraki, Yemeni, Egyptian and so on recipes
Bravo!!!
Thanks Nasser. The whole point of the channel is to demonstrate authentic Middle Eastern dishes with detailed steps in English. That way people can try new dishes and be confident that the recipes will turn out great. All the recipes on the channel are middle eastern, so I hope you enjoy them. Thanks!
I am from Libya and I live in Germany, and I am very surprised by this video and this channel. Indeed, you are very, very creative, although I do not speak English, but I would like to say that your channel is wonderful. My respect from Germany
Thank you Hosan! I want to showcase the beauty and variety of middle eastern cuisines. Thank you for watching
I love that the name is just onomatopoeia. It’s like naming a dish “gurgle”. Or, more appropriate for where you are, “bubble and squeak”. 😄
Ahaha absolutely. I tried to include some audio, but my window was open at the time and it was too noisy. I should have thought about it before hand, but I hope it got the point across.
I made this tonight-was SO GOOD!! Thank you for the recipe! What a cheap, easy, super flavorful dish to make. I made it with lamb and it was exceptional. Will try with beef but can’t imagine it being any better than with lamb!
No problem at all, glad to hear you've enjoyed it. Hope you try some of the other recipes too.
Lamp is the best for mbakbaka
@ Hayley
from a Libyan Canadian 🇱🇾 I am so happy that you cooked and like Libyan pasta (( Mabaka )) .
من اجمل الاكلات الليبيه🇱🇾🇱🇾🇱🇾
Ini resep lezat ya.. saya suka ini. Bentuknya cantik.
Membuatnya jadi tertarik. Semoga selalu lancar dan sukses
Thanks for the Libyan Spice tip! It levelled up my cooking skills 😍🙌🏽 and thanks for this recipe 🌷
Obi I am eating this and typing simultaneously. It's outstanding. The sauce comes out like the best gravy in existence. I used country style beef ribs and it took just under an hour to get it where I wanted. So great. Thank you for the inspiration and the precise instructions. Love your channel.
This channel is bound to blow up
Quality content and production as always
Thank you, would definitely be a dream come true!
I grew up with this dish. So delicious and it never gets old. Thanks for sharing this recipe. First time I've ever seen it shared publicly. ❤😘👌
Thank you! It's one of my childhood favourites too, my mum learnt it from libyan friends.
@@MiddleEats Any chance of adopting more of us into your fsmily? 🤗
I am of Libyan origin, and I advise you to add a little water to make it have a more wonderful taste, as well as some crushed garlic cloves
We (Libyans) don’t add garlic to the macaroni unless it is made with chicken.
Great dish. Well done.
Thank you for this advice. Then i let the garlic just for the chicken, I was doubting about this :) Do you know if i can i use also fresh cilantro instead of dried? Kind of regards, Mellany
@@warda7944 As a Libyan person, I have not seen anyone add fresh coriander
You can do it with out use coriander
@@libyamax1368 Salam, thank you for your reaction. In the Netherlands I know only one Libyan, but I lost his number a long time ago :) I tried the recipe, its nice, thanks!
Tried this recipe over the weekend and it’s a WINNER!
Oh my life this looks incredible. Subscribed immediately.
This look delicious . i will definitely try 😋 thank you for ur effort 👌
Just found your channel. This will be the first recipe I try. Thank you.
Man… i feel like I’ve found a treasure not a UA-cam channel. Love your vids so much
Made this on Sunday, really great recipe and great channel too, so great to find authentic recipes like this in English
Thanks for sharing this Obi, you’re connecting the world with your content. My favorite style which I highly recommend is to make it with sea muscles and calamari instead of lamb and finished by fresh parsley, pretty common dish in the capital of Libya and never disappoints! صحة امبكبكتك :)
Wow that sounds amazing, my wife and I love calamari and seafood. Do you cook it for a long time or short time with the seafood in. Do some people add Prawns as well?
@@MiddleEats absolutely! You can even add little pieces of octopus, the cooking time will be shorter as the seafood takes way less time than lamb, so once your seafood are done, fish them out and cook the pasta in the base sauce leftover and add the seafood at the last minute when the pasta is almost done.
Amazing, thank you for that. I will definitely do it. Octopus is my wife's favourite. Thanks!
My doctor's told me I can only eat North African foods now. He specified "North" very heavily. I have chronic kidney disease and a fatty liver. The two specific diets for each of those contradict each other. He told me other than eating a plant nased only diet, I could choose this. I love meat so no only plant based diet for me. These recipes look so delicious. Thank you for sharing with us.
This man is the goat!!!
Thank you, hopper you give it a try!
Amen!
Your instructions are thorough and easy to understand. Thank you!
I have just started watching your chanel and am very impressed. No faff, straihgt into clear step by step explanation with ingredient list at the end where it is most helpful. I will definately try some of these. Ever thought of doing a book?
Hopefully I can do a book some day!
My favorite thing about my country is literally just the food yes we have beautiful mountains but the food let me tell you the food is just **chefs kiss** Nice~
Yeah Libyan food is just something else. I'll make Mbattan soon!
@@MiddleEats great! Can’t wait to judge it lol jk😂
Thank you for putting cool recipes like this out there for us! I like the concept and layout of your videos, it feels very professional yet warm and homely!
Obi love your videos and all from one Egyptian to another I need you to make a recipe for Falafel Mahshiya, it basically a falafel stuffed w/obliterated onions, garclic, and chili w/spices to boot. It's something I always eat when I'm back home in Alexandria, but I hear it's become popular in Cairo and other cities as well.
I've never personally had the Mahshiya one, but my wife loves it. We figured out an amazing Ta3meya recipes, so we just need to experiment on the filling and perfect the recipe. Hopefully it will be coming out soon!
A channel for middle eastern food and first video I find is for Mbakbaka? Immediately subscribed
I came from Chinese Cooking Demystified and I am so excited to start cooking from the middle east 💚 I'm always looking to expand my cooking skills and I bet this dish smelled like absolute heaven
Thank you for coming along, I hope you give the recipe a try and I'm positive that you'll like it.
Which video did chinese cooking demystified mention this channel in?
It was a community post
Let's see some more libyan food this looks gorgeous
Hopefully soon! There's these near filled potato pancakes that look amazing
Was going to pick up some Biryani today but decided to cook at home. Used ground chicken as I didn't have any lamb, goat or beef at home, and loved it!! Even wife, who is not a big pasta fan loved it. Overindulged a bit, but no regrets!
Oh wow so you made it? The flavors are definitely very addictive and I always overdo my portion size when eating this, I 100% understand. My mother always made it with ground beef so I think chicken would work equally as good! Thanks for sharing.
Made this tonight and it turned out fantastic!! Will add some more vegetables next time :) thanks a lot
Made this today. Amazing! Such a good channel.
Glad you liked it Lindsay, hope you try a few more recipes!
This looks so good. I'm a huge fan of Rigatoni Bolognese and Lebanese food - this seems like the best of both worlds.
Ooh then you will definitely like this. My mother's version used minced beef or lamb instead of pieces and it was also delicious. It would be closer to the Bolognese you mentioned.
So
Thanks for this recipe! Was a bit too spicy for some in this house.
So added in some lemon juice to take some spice off and really enjoyed the bit of acid.
Made this last night and it was fantastic - couldn't put it down! Great work as always
Thank you for trying it, so glad you enjoyed it. I think the blend of spices has a real addictive flavor to it!
Made tonight and wow!!! Outstanding dish thanks so much for the recipe and easy to follow instructions!
I'm glad you popped up in my feed today Obi.
Keep up the interesting content for sure I will be trying out this hearty dish!!! 😋🍛❤
Much love all the way from Sunny South Africa 👍
Thank you Llewellyn! Welcome to the channel, and I hope you really enjoy this dish
Wonderful recipe (came over from Chinese Cooking Demystified as well). Insane, man!
And actually, I made this a second time using a pressure cooker to cook the meat . . . with that, it's a one-pot meal that I got on the table in like half an hour. Hope that's not too inauthentic. Fantastic weeknight dinner, that's definitely gonna get made again this winter
Looking forward to cooking a lot more from this channel. Thank you so much :D
So glad you enjoy it. I'd love to see some photos of you have any.
Actually pressure cookers are definitely used in Middle Eastern cooking to speed up the process of lots of dishes so it wouldn't be out of place. There's also a lot of dishes in the gulf where meat is cooked in buried ovens, and pressure cookers are the closest thing to it at home.
Thanks for watching!
@@MiddleEats i.imgur.com/IIlYoR5.jpg
It came out fantastic both times. The second time I took a little more leeway, using penne pasta (it was what I had on hand) and slicing up the peppers to mix them in. This was just a quick weeknight meal, but I definitely look forward to cooking some of the more elaborate meals when I have time on a weekend
I never thought of pressure cookers as a similar method to buried ovens, but of course that makes perfect sense. I'll have to explore that some more . . .
Thanks so much for all your hard work, it's really appreciated :)
Looks great! My mum mostly uses penne too since it's easier to find, I don't think it's too off the mark.
Now it's time for me to learn a new recipe after watching your Turkish recipes 😊
Great recipe and you cannot go wrong with the flavors with the lamb fat infused in the sauce and the pasta cooking in that sauce!
Looking forward to your next recipe..
Thank you, you're absolutely right, the lamb fat really adds a lot of flavour! Hope you give it a try!
Wow Fantastic! Can't wait to try this tonight. Keep it up my friend!
Amazing, please take some photos for me. I'd love to know how it turns out!
I was learning a lot Italian cuisine recently but now it's time for middle east!
Yay, hope you enjoy it. Be sure to send me some photos
@@MiddleEats I will 😉
Best chef ever thank youuu
No problem, hope you like it!
Love your channel!
When I made this, I used a pound of diced beef, ditalini rigati, serrano chili.
I made the Bzaar with madras curry, extra coriander and turmeric, as I was sautéing the onions and garlic, and just kind of eyeballed it, then added a 50/50 mix paprika and cayenne. Then I added some MSG, and it was fantastic.
This looks so delicious! Going to have to try this out!
Hello Steve, fancy seeing you here! It's definitely the perfect dish for the weather we are having!
I Soo much love your channel
Another dish I’ve GOT to try! Thank you!
This looks so good man, and I have all the ingredients on hand so I'm making it very soon!
I can eat it lunch or supper evrey day that is my favoret you make hungry
No one should sleep on Libyan cuisine. It's really excellent. A few weeks ago I made haraimi, which is their classic fish stew. There were no recipes for this in English but luckily I understand enough Arabic to at least follow a cooking video. You should do a Libyan style haraimi video as it would be an awesome contribution to Libyan, North African, and Arabic recipes on UA-cam. Israelis have adopted the Moroccan version of this dish as chraime in Hebrew.
I'll definitely look into it, thanks for the suggestion!
I just made it this morning! Cut the lamb too small though (but I was hacking it off the lamb shanks I bought at the store; it was all they had), but soooooo good. The pasta soaked up all the leftover liquid though after I took it off the heat and served myself a bowl.
Glad to hear you liked it so much! I'm sure it was still great even though it reduced!
Thank you for your great recipes. I can't wait to make this.
awesome dish! I love finding new ways of cooking something I thought I already knew.
Thank you, cooking pasta in a broth is quite a popular technique in the middle East and it can make some great tasting dishes!
This is good, I look forward to more recipes from this channel!
Thank you! Hope you try them out
Never expected to see this as a Libyan, looks very good! Teslam edak
Thank you, I'm a huge fan of Libyan flavors. Hoping to do Mbattan soon 👐👐
@@MiddleEats Great video for a very popular Libyan dish. It'd be great if you did mbattan and maybe other Libyan dishes such as couscous with onion (kosksi belbosla), noodles incouscoussier (rechtet keskas), traditional sausage (osban)...
I'll definitely look into doing more Libyan dishes, I just need to find a good recipe for Hararat and get some time to develop the recipes for these dishes.
@@MiddleEats YESSS mbattan would be soooo good its my fave side atm
@@taz6010 Definitely in the near future!
You definitely need to try the libyan chicken tajeen, if you interested I can share with you the recipe. Some of my canadian work colleagues tried it and they fall in love.
I'd love a recipe for it, I really enjoy Libyan cuisine. I need to make Mbattan soon
This looks so good!
Thank you! Hope you try it out
I especially appreciate the information about how to adapt spices when one does not have the actual item--paprika and pepper.
nice channel, mate, always looking to expand my horizons!
Thank you!
I want that right now!!!!! Definitely going to try this
Hope you enjoy it!
Why 266 dislikes ? This is such a good video.
Because it was on the trending page, so it was also suggested to people who aren't interested in cooking videos. 🙃
Looks awesome. Gotta try it.
Love your channel brother!
Thank you!
this was great! reminded me of a lamb shank pasta dish i had on tunisia
I was hoping to find some lank shanks for this recipe, but they were all finished so I had to opt for leg cubes instead. It's definitely possible that the dish is eaten in Tunisia too, since they share a border with Libya.
Very nice pasta lamp
This is a lovely form of doing it semi right. But as a Libyan chef I promise you if you know how to make a basic marinara sauce, cook it well with onions and garlic and add the right amount of water along with the pasta. You can get the same outcome. Of course with meat it's more delicious, but as a Libyan I hate chili (yeah I'm not the same haha). Especially green chili. Lamb and chicken are a lovely addition to it.
This looks amazing, I want to try it
Looks really good
Thank you!
Libyan mbakbaka is much simpler than this, you made it difficult 😓, thank you you are doing great work 👍
New to your channel, new to your content, and new to Middle Eastern cooking here. Thank you so much for this channel! I will try this mbakbaka, with a Middle East market close by helping. I wonder how this would work in an Instant Pot, seeing that the pasta cooks in the sauce: any ideas?
Made this last night and it was *delicious*. Thanks for uploading! Keep it up!
No problem at all, glad you enjoyed it. If you took any photos then send them to me on Instagram!
love your videos bro
Thanks
So good omg 😀
Thanks
WoooooooooooW, thank you for sharing
Great video, that looks awesome
Thank you! Hope you try it out!
نسميها امبكبه في الغرب والشرق جاريه بلحم الغنم الاصل او بديل الدجاج او لحم المفروم او القديد او الخضره والحبوب حمص حلبه ولا ننسى الحبق كل طريقه ولها طعم حتى بالتونة ايضا او بدون لحوم حسب الامكانيات وهنالك مكرونة جافة تفعلها امي وهي جميلة جدا والمكرونة المسقية ايضا جميله من مطبخنا الليبي بلدي العزيز ليبيا مطابخنا فيها تنوع جميع اكله واحد وكل منزل يفعلها بطريقته ❤❤❤❤ شكرا لإعدادها ولذكر المصدر صحه وعافيه هنالك اكلات عديده ليبية جميله اتمنى ان تجربها❤
I am glad I ran into your channel!
Thanks! Hope you make many delicious meals!
This sounds so delicious! It is definitely worth getting a few extra spices for. I love how you post the recipe in the description. It’s very professional. I guess I’m going to have to learn to Reddit better so I can check out r/cooking as there seems to be so much talent lurking over there.
Thank you, I definitely agree it's worth getting those spices for, and they're all very general use for Middle Eastern cuisine.
Will be good to see you there!
Libyan here: this can b done with any meat, in Tripoli we use seafood sometimes and it’s 🔥
I need 2 also say any pasta works and we don’t use the stock nor do we use the paprika..
It’s also tomato paste which u didn’t include.