Macroona bil Boosla

This is a simple and delicious pasta dish that is a winner. The pasta is tossed in a bit of sauces then topped with caramelized onions. Please note, the recipe for the Boosla is NOT included here. I've made a separate entry for it under ''The Basics'' because its a standard recipe for Boosla that can be used for multiple dishes. After talking to a few fellow Libyans I have come to find that this a more traditionally western Libyan dish. Geography aside, its worth a try!

What you'll need:

-1 Jalapeno sliced in half 

-1 medium onion

-1/3 cup olive oil

- 1lb lamb cut

-A 6oz can of tomato paste

-6 cups water 

- 1.5 tablespoons bzaar

-1 tablespoon salt

- 1/2 teaspoon cayenne pepper

- 1lb box of penne 

What to do:

1. In a pot on medium-high heat, put in olive oil and let come to temperature. Add jalapeno and allow it to infuse the oil. Once the pepper has browned remove it. 

2. Add diced onion and allow to soften and become translucent 

3. Add meat and allow it to brown 

4. Add tomato paste and spices to pot 

5. Add water and once it has reached a boil, lower heat to medium-low and allow to cook for roughly 25-30 mins

6. When sauce has cooked, you will get a concentrated sauce that has a layer of ''dahaan'' or oil on top. DONT MIX the sauce. You need that top layer of oil to coat pasta later. 

7. Boil pasta till cooked, drain and put into serving bowl

8. Add the 'dahaan' or oil from the top of the sauce and toss pasta

9. Make sure to completely coat all pieces of pasta, once youve used the oil, you can use some of the sauce as well.

10. Cover top with Boosla. You can find the recipe for Boosla HERE

11. Place pieces of meat on top of Boosla. Use the jalapeno from step 1 as garnish.
12. Enjoy!