Version from Libya
Mebakbeka — Libya
Mebakbeka is a slow-simmered Libyan stew of meat and vegetables in a spiced tomato base, cooked until the sauce thickens and is scooped up with flatbread.
- 20 min
- Prep
- 90 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Mebakbeka is a stew found in home kitchens across Libya, built on a base of onions and tomatoes cooked down into a sauce, to which a blend of regional spices, meat and vegetables are added and left to simmer slowly.
It is reported throughout the country, from coastal cities to inland towns, usually prepared as a family meal. There is no single fixed recipe: cooks adjust the spice level and the choice of vegetables to what is on hand.
To prepare it, onions and garlic are softened in oil, then tomato paste and chopped tomatoes are added and cooked down until the sauce thickens. Cumin, ground coriander, paprika and a touch of dried chili are stirred in. The meat — commonly lamb or beef, sometimes chicken — is browned and then simmered with water or broth until tender; potatoes and carrot are often added partway through. Fresh coriander is scattered in at the end.
As cooked broadly across the country, this version keeps the tomato base prominent and the spicing moderate, in contrast to more chili-forward or tomato-light stews reported from neighboring North African kitchens, letting the meat and vegetables absorb the sauce over a long simmer.
Preparation
Heat the olive oil in a heavy pot and soften the chopped onions and garlic.
Stir in the tomato paste and cook for two minutes until it darkens slightly.
Add the chopped tomatoes and cook down until the sauce thickens.
Stir in the cumin, coriander, paprika and chili flakes.
Add the meat and brown it on all sides in the sauce.
Pour in the water or broth, cover and simmer over low heat for about an hour.
Add the potatoes and carrot and continue simmering until the meat and vegetables are tender.
Season with salt and scatter fresh coriander before serving with flatbread.
