Libyanasida served withrub and molten sheepghee; the traditional way to eat Libyanasida is to do so using the index and middle fingers of the right hand.Location ofLibya
Libyan cuisine (Arabic: المطبخ الليبي) is a diverse culinary tradition shaped byAmazigh,Arab,Egyptian,Ottoman, andMediterranean influences, reflecting both the country's geography and its historical interactions with neighboring cultures.[1] Food customs vary between the coastal and inland regions. Along theMediterranean coast, particularly inTripoli, the cuisine featuresseafood,olive oil,grains, and freshherbs, with noticeable influence fromItalian cuisine due to Libya's colonial history. Pasta is widely consumed, and dishes like imbakbaka, a spiced one-pot pasta, are common in households. In eastern Libya, the same dish is often referred to as macarona jariya.[2]
Mutton is the most frequently consumed meat throughout the country, while camel meat is more typical in southern regions. One of the most recognizable Libyan dishes isbazin, anunleavened bread prepared withbarley, water and salt.[3]Bazin is prepared by boilingbarley flour in water and then beating it to create a dough using amagraf, which is a unique stick designed for this purpose.[4]
Tuna is also widely consumed, especially in canned form, and is a staple of school lunches and casual meals, making it one of the most accessible protein sources across the country. While fruit likefigs,dates,oranges,apricots, andolives[5] are abundant, especially in coastal regions,legumes andgrains are dietary mainstays throughout the country.[5]Pasta is common, and manyseafood dishes are available.[5] Southern Libyan cuisine is more traditionallyArab, andAmazigh. Meals in the south often center on preserved ingredients such asdried meats,fermented dairy,barley, and hardylegumes, reflecting both the arid landscape and nomadic roots of the region’s communities. As in many Muslim-majority societies, the consumption of pork is prohibited underIslamic law, and the sale and public consumption of alcohol are also forbidden.
Lamb and mutton are the most commonly consumed meats in Libya, though beef and chicken are also eaten.Gideed is a type of preserved meat made using an ancient method of salting and sun-drying cuts of lamb or camel, then storing them in olive oil for long-term use. It is traditionally added to soups, couscous, and stews, especially during the colder months or when fresh meat is scarce. Another traditional cooking method isbourdeem, where lamb is slow-cooked in an underground pit lined with hot coals alongside onions, tomatoes, and potatoes. This primitive technique imparts a smoky flavor and produces tender, fall-apart meat, commonly prepared for special occasions such asEid al-Adha. Other types of meat:
Shwaya refers to barbecue, a popular cooking method especially during Eid al-Adha. It primarily involves lamb or mutton, reflecting the festival's traditional slaughtering practices, though chicken barbecue is also common. The meat is typically cooked on skewers or directly grilled over a small open grill, giving it a distinct smoky flavor.
Bazin (center) served with a stew and whole hard-boiled eggsEggshakshoukaMbakbakaUsban
Bazin is a traditional Libyan dish made with barley flour and a small amount of plain flour. The mixture is boiled in salted water to form a dense dough, which is then shaped into a smooth, rounded dome placed at the center of the serving dish. Surrounding the dough is a thick sauce prepared by frying chopped onions with lamb, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes may be added to the sauce, and the final presentation often includesboiled eggs arranged around the dough. The dish is typically served with lemon wedges and either fresh or pickled chili peppers, known locally asamsyar.
Other popular Libyan dishes includebatata mubattana (stuffed potato), consisting of fried potato slices filled with seasoned minced meat and coated with egg and breadcrumbs.Macarona imbakbaka, a one-pot pasta dish cooked in a spiced tomato-based sauce with meat, is widely consumed, especially in colder months.Couscous is also common, often steamed and served with lamb or chicken and vegetables, and is particularly associated with festive and communal meals.Shakshouka, a dish of eggs poached in a sauce of tomatoes, peppers, onions, and spices, is eaten throughout Libya and is especially popular as a breakfast or light meal.
These dishes represent only a small portion of Libya's broader culinary repertoire. Traditional Libyan meals vary by region and occasion, but many core ingredients and preparation methods are shared across the country. Common dishes include:
Bazin.
Rishta.
Imgata (also known asrishta bourma) is a Libyan dish made with fresh homemade pasta cooked in a tomato-based sauce, often prepared with gideed.
Imbakbaka ormbakbaka, a type of stew with pasta and meat, influenced by Italianminestrone[6]
Shakshouka is prepared using aged mutton or lambjerky as the meat base of the meal, and is considered a traditional breakfast dish.[citation needed]
Rishta cescas
Haraime is a spicy fish stew with tomatoes from Libya. The name of the dish comes from the Arabic word for "hot".[7]
Al-tabahij is a traditional Libyan dish typically made with fish and layered vegetables, similar to Egyptianmoussaka. Though once less common, it has recently regained popularity.[8]
Glaya is a popular traditional dish known for its simplicity and ease of preparation. Liver is cooked with onions, peppers, and spices in oil until tender and the flavors meld together.[9]
Rozz bel-leben. In other Arab countries, rozz bel-leben typically refers to a sweetrice pudding. In Libya, however, it is a savory dish made from short-grain rice cooked in water and fermented milk (such as buttermilk or kefir), then topped with butter or olive oil and lemon juice. There are other variations that use handmade pasta known as imgata orrishta al-Burma in place of rice.
Macarona mboukhka bel-tgliya, also known as macarona bel-busla, is a Libyan pasta dish where steamed pasta is served with a spiced onion and chickpea sauce, often cooked with meat. It is similar to the Algerian dish known asrechta.
Fasoulia, a dish made with whiterunner beans orcannellini beans stewed in a tomato-based sauce. It often includeskercha and is typically served alongside fresh, hot bread.
Usban, a traditional Libyan food made of guts stuffed with organs and herbs.
Bamia, a stew prepared using lamb, okra and tomatoes as primary ingredients.
Ta‘meya, primarily from soaked, peeled fava beans mixed with eggs, herbs like coriander and parsley, onions, garlic, and spices such as cumin and coriander.
Mtabal is a traditionalLevantineaubergine dish popular throughout the Arab world. Unlikebaba ghanoush, which involves roasting, peeling, and blending the aubergine into a smooth paste with tahini and lemon juice, mtabal is prepared by roasting the aubergine until smoky, then dicing it and serving it withtahini andolive oil drizzled on top, giving it a coarser, chunkier texture.
Salata arabiya is a traditional chopped salad consisting of tomatoes, cucumbers, onions, dressed simply with lemon juice and olive oil.
Salata mechouia, which translates to "roasted salad," serves both as a salad and a flavorful hot sauce commonly enjoyed alongside barbecued dishes. Traditionally, the vegetables are grilled over an open fire while the meat marinates, imparting a distinctive smoky flavor, though it can also be prepared using a home grill.
Abrak is made by wrapping vine leaves or cabbage leaves around a traditional Mahshi filling of rice, meat, and herbs. In Libya, abrak is typically spicier than its Eastern Arab counterpart, where it is known as Mahshi Waraq Enab and often features a vegetarian filling.
Ejja is a traditional Libyan egg dish resembling anomelet orfrittata, featuring chopped potatoes, tomatoes, chilies, and fresh herbs like coriander or parsley. While it is typically baked in the oven, it can also be prepared in a frying pan. Ejja is commonly served at theiftar table alongside Libyan soup or wrapped in ftat, a type of stove-topflatbread.
Khobza bil ‘Ashab is a traditional Libyan savory bread made fromsfinz dough, known for its soft and spongy texture. It is commonly served during evening gatherings where tea, often infused with flavors such as mint, sage, almonds, or rose petals, is enjoyed alongside an assortment of savory finger foods.
Khbeiza are stuffed breads that come in various shapes, including mini-loaves, small buns, ping-pong-sized balls, or crescents. Common fillings include white cheese with dried mint or cheese and olives. However, tuna mixed with harissa remains the most popular filling for these breads in Libya.
Kayka harra, prepared by baking a rich batter made from eggs, milk, oil, flour, and baking powder, enhanced with lemon juice and spices. The batter is mixed with sautéed onions, garlic, parsley, and coriander, then layered with a filling of fried potatoes, tomatoes, harissa, olives, and cheese cubes. Once baked to a golden finish, it serves as a flavorful and filling dish enjoyed across Libya.
Broudou is a traditional Libyan vegetable soup, typically made with chicken for added flavor. It often includes grains or legumes such as orzo, vermicelli, freekeh, lentils, fava beans, or peas, and is valued for its light, nourishing quality.[11]
Mahshi encompasses a range of stuffed vegetables including peppers, eggplants, courgettes, tomatoes, and onions. Unlike other Arabic countries where stuffed cabbage and grape leaves are considered types of mahshi, Libyans distinctly categorize these as Abrak.
Merga, a chicken broth typically served alongside lamb or mutton dishes.
Libyan sauces are essential components of the cuisine, often combining aromatic spices and herbs to complement staple dishes. Olive oil forms the base of many sauces, which typically include spices such as cumin, coriander, turmeric, and fenugreek. A common seasoning blend known as tabil, made from ground chili, garlic, coriander, and caraway, is widely used both as a marinade and a condiment. The standard tomato-based sauce, referred to as tabikha or salsa, is a fundamental component of many traditional meals. It is usually made with tomato paste or fresh tomatoes, sautéed onions, and olive oil, and is often seasoned with paprika, chili powder, turmeric, fenugreek, and occasionally cinnamon. In coastal areas, a cumin-based blend known as kammun hout is frequently added to seafood dishes. This sauce forms the base for a wide variety of Libyan stews, braised dishes, pasta, and stuffed vegetables. Other sauces, pastes, and marinades include:
Tabikhat bessal (طبيخة البصل), also known aschermoulet el-hout (شرمولة الحوت), is a savory onion-based relish used in Libya to marinate or serve over fried fish and seafood.
Pilpelchuma, a chili-garlic paste resembling a hot sauce, traditionally originating from theLibyan Jewish community.
Tershi, a spicy, traditional Jewish appetizer or dip originating fromTripoli, Libya.
Toum is a garlic sauce made from garlic, lemon juice, and olive oil, similar toaioli.
In Libya,Tannour bread is the most common and popular type of bread. It is baked in a traditional clay oven heated by dry olive wood. Alongside tannour, shorter, thinner breads resembling smallbaguettes,eish fino, orficelles are common and often referred to simply as khobz. These loaves are everyday staples frequently used for making sandwiches filled with tuna, sardines, cheese, jam, or chocolate spreads likeNutella. Other varieties includeflatbread (mafrud),[5] thin unleavened bread (raqaq), and pan-baked bread (taweh). Other types of bread in Libya include:
Khobza Mahwara, made from refined wheat flour (semolina), sprinkled with sesame seeds, and brushed with saffron water.
Khobz mallah (Arabic: خبز الملة), a famous traditional breads still widespread in desert andBedouin areas of Arab countries, dating back to the early centuries AD. The bread is baked under the hot sand and is also known as Khobza Jamar. It is especially inSebha andSirte.
Kaek is a type of biscuit that can be either sweet or savory. It is the most common biscuit served to guests alongsideLibyan tea at various occasions, including social gatherings,eids, and funerals.
Abamber is a traditional Libyan almond biscuit of Italian origin, made from almonds, sugar, and egg whites. It is a popular sweet served with tea or coffee and commonly enjoyed during special occasions.
Libyan tea, the Libyan tea is a thick beverage served in a small glass, often accompanied bypeanuts.[5]
Milk tea is also a widely enjoyed beverage in Libya, often served hot and sweetened. It is especially common during breakfasts or social gatherings, where it may be flavored withcardamom or infused withblack tea for a richer taste.
Qamar al-Din is a drink widely consumed by Libyans, especially during Ramadan. Made from dried apricot paste mixed with water and sugar.
Karkadeh, a chilled hibiscus tea commonly consumed in Libya, especially in summer, known for its tart, refreshing taste.
Lagbi, a beverage made from sap extracted from the stalks of certain palm trees.
Allalcoholic drinks have been banned in Libya since 1969,[5] in accordance withSharia, the religious laws ofIslam. However, illegally imported alcohol is available on the black market, alongside a homemade spirit called Bokha. Bokha is often consumed with soft drinks as mixers.[13]
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