Libyan cuisine

Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.

Location of Libya

Libyan cuisine is the cooking traditions, practices, foods and dishes associated with the country of Libya. The cuisine derives much from the traditions of the Mediterranean, North African Berber (Tunisian cuisine), and the Middle East (Egyptian cuisine). One of the most popular Libyan dishes is a thick highly-spiced soup, known simply as Shorba Arabiya,^[1] or Arabian soup. Shorba Arabiya contains many of the ingredients from many other Libyan dishes, including onions, tomatoes, lamb (or chicken), chilies, cayenne pepper, saffron, chickpeas, mint, cilantro and parsley.^[2] Pork consumption is forbidden, in accordance with Sharia, religious laws of Islam.^[3] Tripoli is Libya's capital, and the cuisine there is particularly influenced by Italian cuisine.^[3] Pasta is common, and many seafood dishes are available.^[3] Southern Libyan cuisine is more traditionally Arab and Berber.^[3] Common fruits and vegetables include figs, dates, oranges, apricots and olives.^[3]

Common foods and dishes

Egg shakshouka

Semolina

Oranges

Bazin is a common Libyan food made with barley flour and a little plain flour, which is then formed into a rounded, smooth dome placed in the middle of the dish. The sauce around the dough is made by frying chopped onions with lamb meat, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes can also be added, eggs are boiled and arranged around the dish, and the dish is often served with lemon and fresh or pickled chillies known as asamyar. Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.

Additional common foods and dishes include:

• Asida is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey.
• Breads^[3]
• Bureek, turnovers
• Couscous, a North African dish of semolina
• Ghreyba, butter cookies^[1]
• Harissa is hot chili sauce commonly eaten in North Africa. Main ingredients include bird's eye chili peppers, serrano peppers, and other hot chilies and spices such as garlic paste, coriander, red chili powder, caraway and olive oil.^[4]
• Hassaa, type of gravy^[1]
• Magrood, date-filled cookies^[1]
• Mhalbiya, type of rice pudding^[1]
• Mutton, meat of an adult sheep^[3]
• Rub is a thick dark brown, very sweet syrup extracted from dates or carob that is widely used in Libya, usually with Asida.
• Shakshouka is prepared using aged mutton or lamb jerky as the meat base of the meal, and is considered a traditional breakfast meal.
• Sherba, lamb and vegetable soup with mint and tomato paste^[3]
• Tajeen, spiced lamb with a tomato and paprika sauce^[3]
• Usban, a traditional Libyan sausage

Beverages

Libyan tea is a thick beverage served in a small glass, often accompanied by peanuts.^[3] Regular American/British coffee is available in Libya, and is known as "Nescafé" (a misnomer). Soft drinks and bottled water are also consumed.^[3] Mint tea is also a popular drink. All alcoholic drinks have been banned in Libya since 1969,^[3] in accordance with Sharia, religious laws of Islam.

See also

• Culture of Libya
• List of African cuisines
• Africa portal
• Food portal

References

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