المبكبكة بالسجق

We sauté the diced onion in a mix of ghee and olive oil in a pot until it softens and becomes translucent.

We add the sausage to the onion and stir until it turns golden and starts to cook through.

We add the two whole chili peppers and stir them with the mixture.

We pour in the tomato juice and add the tomato paste, mixing everything well.

We season the mixture with salt, black pepper, and turmeric.

We add the beef bouillon powder to enhance the flavor.

We cover the pot and let the sauce simmer for 10 minutes.

We add the dry pasta directly into the sauce.

We pour in hot water just enough to cover the pasta completely.

We cover the pot again and let the pasta cook, stirring occasionally. If more water is needed during cooking, we add extra hot water.

We remove the mbakbaka from the heat once the pasta is fully cooked and the sauce is thick and rich.