Bekbka (Bakbaka)

My Cousin Niky makes this killer Libyan dish called Bekbka, we say Bakbaka.

it’s very popular at our potlucks, in fact we usually fight over.  Today I called her and asked for the recipe.  Knowing me, you know I had to make it a bit my own, so here it is:

This dish is a high starch/carb dish, so in order to cut that down a bit, I used red fingerling potatoes instead of regular potatoes, I used a gluten free pasta instead of regular and I used red onions instead of brown or yellow to give it extra nutrition. Niky thank you for the inspirations. I hope I did this dish justice, I know my husband gave it a thumbs up 🙂 and I had 2 bowls, now it’s time to burn it off 🙂

BakBaka (Pictures below)

1 package pasta (I used Tinkyada fusilli)
7-8 red fingerling potatoes
2 cans chickpeas
1 large onion (I used red onion)
3 jalapenos (I used 4 because my husband loves jalapenos!)
2 Tbs. of Safflower oil
1 small can of tomato paste
1 Tbs. Paprika
1 Tbs. Cinnamon
1 Tbs. Turmeric
2 Tbs. Real Salt (brand name)
approx. 1.2-1.5 liters of water

I heated a large pot and on high heat, added about 2 Tbs. of safflower oil, then sauteed the onions and Jalapenos for about 1 or 2 minutes, then I added the spices, tomato paste, potatoes and the water and brought it to boil.  I waited til the potatoes got slightly soft then added the pasta.  Once you add the pasta stir it often to prevent it sticking on the bottom. I did this for about 20 minutes then covered it and turned the stove off.  I waited for about 5 minutes then served it. See pictures below.

Gathering the Ingredients


Sautéing the onions and the Jalapeño

Adding the spices and tomato paste

Adding the chickpeas and potatoes

All put together, now start stirring.

All put together, now start stirring.

Finished product