Friday, April 27, 2012

Macroona Embowkha

Macroona Embowkha is a Libyan dish that is geographically unique in that it is traditionally made only in the East of Libya. The broken up pieces of vermicelli pasta is steamed in a steamer pot. It is almost identical to Ruzz Embowkh (steamed riced) recipe. Obviously when you read this recipe, its a lot of pasta. This is a family sized recipe. It will serve 5-7 people.

What you'll need:
- 8oz can of tomato paste
- 1.5lb broken vermicelli pasta
- 2 tablespoons Bzaar
- 1.5 tablespoons salt
- 1 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1 piece lamb per person
- 1 small onion
- 8 cups water

What to do:
1. Dice onion into small squares

2. On medium-high heat, add olive oil, giving it a minute to heat, add onions and allow to sauté

3. Add meat to pot and allow to brown on both size

4. Add tomato paste and spices to pot, mix making sure to coat all pieces of meat. 

5. Add water, mixing well insuring tomato paste and spices dissolve 
Lower heat to medium-low heat, cover pot and allow to cook for 15 mins. 

6. Cover the rim of the steamer pot in foil, creating a snug fit. 

7. Add vermicelli to top portion of the steamer. Take 3 tablespoons of water and ''splash'' pasta to moisten it. Clear the center area to allow steam to escape and cook. 
8. After 15 mins add ''dahaan'' or the oil layer that formed on the top of the sauce in the bottom pot to the pasta. 

This step is ESSENTIAL. It slowly adds moisture to the pasta helping it cook as well as infuse it with flavor. It must be added slowly as to not drench the pasta. 

9. Begin making Boosla. The recipe is listed here 

10. The meat and pasta need about 40 mins to cook. I would suggest adding sauce and tossing the pasta twice during this time. Cooked pasta will look like this:
Once its all cooked, time to assemble. 

11. Pour pasta into dish
12. Add any left over sauce on top
13. Arrange meat on top of pasta then ladle Boosla around the meat, covering all of the pasta 
14. ENJOY!!


  1. Thank you so much!

    Living away from my parents makes for a boring dinner time. This is my favourite dish in the history of everything! I've been looking for this everywhere, I even tried making it myself (which ended horribly and I was left with a bunch of slop, lol). I'll be making this ASAP! Thanks again!

  2. What a great idea, a Libyan recipe blog with measurements, ie.not in 3enek meezanek units! Unheard of haha :))

    I've already picked up the 3enek meezanek philosophy from my mama though hehe, but I really think what you're doing with this blog is great, we should document our Libyan mothers' collective, amazing cooking skills into something for posterity... maybe you should make a "Libyan Cookbook" in the future! Are there any out there yet?

    Enjoying your recipes, keep it up!

  3. Hadi esmha roshdet keskas :P

    1. Roshdet Keskas is a homemade pasta, this is not that.

  4. no ya mu3z... fee farag bayn rushdet kiskas ou macroonat kiskas... mish nefs elmakroona ;)

  5. I like it , great one , teslm aydyk

  6. Hi im from india.. am living in gharyan since my husband works here since the last 3 yrs .. I love the libyan cuisine.. especially couscous ..thanku for the receipes .. will definatly make my family taste it in india too!

  7. woooow! thumbs up for all of this :) i am from Pakistan and living in Baniwalid, Libya for last 11 years. i have been looking for these recipes for alomst for the last 6 years but couldnt have the real taste.. but now its mind blowing.. thank you soooooo much for all your receipes.. may Allah reward you in the best way (Ameen) :) :)

  8. Hello i was born in tripoli libya and my mum used to make this dish but she called it rishda...we made it the other day. favorite. ..i love this blog....i often cook Libyan dishes and this blog helps as my mum is not around any more. ..i now live in Australia. ...