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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the plain flour, water, and salt well until the dough is tough. Adjust with water or flour as necessary.
Allow the dough to rest for 30 minutes, then divide into large balls.
Spread each ball in a generous amount of flour and roll it out.
Using a rolling pin, wrap the dough around it and cut in two halves.
Slice into thin strips and cover in more flour.
Heat the oil and add the diced onion, Libyan dried meat, and grated garlic.
Add the salt, chilli powder, and turmeric, then the tomato paste and blended tomatoes.
Add hot water to cover and allow to cook for 30 minutes.
Add more water, the chillies, fresh basil, dried thyme, and fresh garlic and allow to cook for another 10 minutes.
Add the dough (magat'a) and more water and cook for 30 minutes on medium heat, mixing every now and then.
Serve with lemons and bread and enjoy.
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Adjust the dough consistency by adding more water or flour as needed.
For a spicier sauce, add more chillies or increase the chilli powder.
Can I use a different type of meat?
Yes, you can substitute Libyan dried meat with another dried or cured meat of your choice.
How do I know when the dough is ready?
The dough should be tough and not sticky. Adjust with water or flour as necessary.
What can I serve with Magat'a?
Magat'a is traditionally served with lemons and bread.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator until ready to use.
Is there a substitute for fresh basil?
If fresh basil is unavailable, you can use dried basil, but use it sparingly as it is more concentrated.
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