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Culinary traditions of Libya
The
cuisine of
Libya
is a mix of
Berber
,
Arab
and
Mediterranean
cuisines with
Ottoman
and
Italian
influence.
[1]
One of the most popular Libyan dishes is
bazin
, an
unleavened bread
prepared with
barley
, water and salt.
[2]
Bazin
is prepared by boiling
barley flour
in water and then beating it to create a dough using a
magraf
, which is a unique stick designed for this purpose.
[3]
In
Tripoli
, Libya's capital, the cuisine is particularly influenced by
Italian cuisine
.
[4]
Pasta
is common, and many
seafood
dishes are available.
[4]
Southern Libyan cuisine is more traditionally
Arab
and
Berber
. Common fruits and vegetables include
figs
,
dates
,
oranges
,
apricots
and
olives
.
[4]
Pork consumption is forbidden to Muslims in Libya, in accordance with
Sharia
, the Islamic law. The consumption of alcoholic drinks is also forbidden to Libyan Muslims.
Common foods and dishes
[
edit
]
Bazin
is a common Libyan food made with
barley
flour
and a little plain flour, which is boiled in salted water to make a hard dough, and 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. Finally,
boiled eggs
are arranged around the dome. The dish is then served with
lemon
and fresh or pickled chili peppers, known as
amsyar
.
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 of a cooked wheat flour lump of dough, sometimes with added butter, honey or
rub
.
- Bazin
- Rishta.
- Breads
,
[4]
including
flatbreads
- Bureek
,
turnovers
- Couscous
, a North African dish of
semolina
- Filfel chuma
or
maseer
, spicy pickled peppers, lemon, hot peppers and crushed garlic.
- Ghreyba
, butter
cookies
[5]
- Harissa
is hot chili sauce commonly eaten in Eastern
Maghreb
. Main ingredients include
chili peppers
, such as the typical and local
Baklouti pepper
imported from
Al-Andalus
, or
bird's eye chili
and
serrano peppers
, and spices such as garlic paste,
coriander
, red chili powder,
caraway
and
olive oil
.
[6]
- Hassaa
, type of
gravy
[5]
- Magrood
, date-filled cookies
[5]
- Mhalbiya
, type of
rice pudding
[5]
- Mutton
, meat of an adult sheep
[4]
- 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 dish.
[
citation needed
]
- Shorba
, lamb and vegetable soup with mint and tomato paste
[4]
- Imbakbaka
or
Mbakbaka
, a type of stew with pasta and meat
[7]
- Usban
, a traditional Libyan food made of guts stuffed with organs and herbs.
- Kifta,
- gheded [ Ancient Libyan Method of Dry Aging Meat and Organs using Fats,Olive Oil ] contained in Jar
- Rishta cescas
- Rishta Bourma
- Usban Zeer
- Boourdeem, Meat cooked underground using primitive methods
Desserts and beverages
[
edit
]
All
alcoholic
drinks have been banned in Libya since 1969,
[4]
in accordance with
Sharia
, the religious laws of
Islam
. 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.
[8]
See also
[
edit
]
References
[
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]
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Ethnic and regional cuisines
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Lists
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