Mbakbaka
, 1 h 30 min, Serves 6
A Kuwaiti one-pot of beef simmered in spiced tomato sauce, finished by cooking small pasta right in the pot.
| 60 ml olive oil | Brown beef in hot oil | Cook onion until soft | Sauté garlic & bell pepper | Sauté with paste & spices, 1 min | Add sauce, water, bay, chilies | Simmer covered 1 hr | Add pasta & water, cover 14-16 min | Remove bay leaves & chilies, serve |
| 500 g boneless beef or lamb, cut in 1-2 inch / 2.5-5 cm cubes | ||||||||
| 1 yellow onion, diced | ||||||||
| 5 garlic cloves, crushed | ||||||||
| 1 green bell pepper, finely diced | ||||||||
| 2 tbsp tomato paste | ||||||||
| 1 tsp salt | ||||||||
| 1 tsp turmeric powder | ||||||||
| 1/2 tsp black pepper | ||||||||
| 2 cans tomato sauce, 400 g each | ||||||||
| 950 ml water (first addition) | ||||||||
| 2 bay leaves | ||||||||
| 2 green chili peppers | ||||||||
| 500 g small tube pasta, like ditalini rigati | ||||||||
| 240 ml water (added with pasta) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.