Macroona Imbakbaka (Libyan Minestrone)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

This month, the Eat the World challenge is taking us to Libya.

Libya is in Northern Africa, across the Mediterranean from Italy, which explains some of the Italian influence and the pastas found in some recipes like the one I made today.  

I’ve seen this referred to as Libyan Minestrone and this is a recipe that has many variations, often family to family or region to region.  However, most recipes seem to have chicken, pasta (usually ditalini), and a spicy tomato-based broth.

Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone) 

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup

And here are some dishes from the Sunday Funday crew (a few are repeats from above!)

Ejja - Libyan Frittata from Mayuri’s Jikoni

Libyan Harissa Paste from Cook with Renu

Libyan Lamb Stew with White Beans and Spinach from Karen’s Kitchen Stories

Macroona Imbakbaka (Libyan Minestrone) from Amy’s Cooking Adventures

Maghreb Chicken and Vegetable Stew from Palatable Pastime

Mbakbaka (Spicy Libyan Pasta) from Culinary Adventures with Camilla

Libyan Cheese Dip from A Day in the Life on the Farm

Pilpelchuma - Libyan Chili Paste from Food Lust People Love

Sharba Libiya - Libyan Mint and Lamb Soup from Pandemonium Noshery

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives from Sneha’s Recipe

Recipe notes:

-this recipe can make a huge batch, so I’ve allowed for some variation.  I used the smaller amounts in my recipe and still served my family of 4 with leftovers for a couple lunches!  When making the smaller amount, I shredded the dark meat and added it back into the soup, and saved the white meat in the refrigerator for other lunches/recipes.  The full batch (larger amount on the water & pasta)  would use the whole chicken.

-the original recipe called for the chicken to be cut into pieces and did not call for it to be shredded.  I knew my family would prefer not to pick around bones, so I took that step prior to serving.

Macroona Imbakbaka

Adapted from The Libyan Kitchen

1-2 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 whole chicken

1 jalapeno pepper, diced

1 (6 ounce) can tomato paste

1 teaspoon turmeric powder

1 teaspoon paprika

½ teaspoon coriander powder

Pinch of ground cardamom

Salt & pepper

8-12 cups water

8-16 ounces ditalini pasta

Heat the oil in a large stock pot over medium heat.  Add the chicken and the onions.  Cook, turning the chicken occasionally and stirring the onions until the onions are soft and chicken is browned on all sides.  

Stir in the garlic and jalapeno and cook for another minute.  Then, stir in the tomato paste, turmeric, paprika, coriander, cardamom, salt, and pepper and cook for a minute more.

Stir in the water (enough to cover the chicken, less for a small batch, but be prepared to flip the chicken during cooking).  Bring to a boil, then reduce heat to a simmer.  Cover and cook for 2 hours or until chicken is tender and falling off the bones.

Remove chicken from the soup and set aside to cool slightly.  Stir the desired amount of pasta.  Meanwhile, remove the chicken from bones and add back into the soup.  Once the chicken is added and pasta is cooked, serve.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger 
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk 
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

China: Homemade Fortune Cookies

Lesotho: Borotho Bread

Scotland: Tattie Scones

Native American Tribes of North America: Wild Rice, Squash, & Corn Soup

Guyana: Butterflaps

Greece: Cabbage Roll Rice Bowls

Réunion Island: Rougail Z'Andouille

Japan: Yoshinoya Beef Bowl (Gyudon)

Australia: Fairy Bread

Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)

Slovakia: Garlic & Potato Soup (Cesnaková Polievka)

Turkey: Simit Bread

Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)

Libya: Macroona Imbakbaka (Libyan Minestrone)