Libyan Cuisine and Recipes

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 (Tunisian cuisine) and the Middle Eastern (Egyptian cuisine) traditions. One of the most popular Libyan dishes is a thick highly-spiced soup, known simply as Shorba Arabiya, or Arabian soup. Shorba Arabiya contains many of the ingredients of many other Libyan dishes, including onions, tomatoes, lamb (or chicken), chillies, cayenne pepper, saffron, chickpeas, mint, cilantro and parsley. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam. Tripoli is Libya's capital, and the cuisine here is particularly influenced by Italian cuisine. Pasta is common, and many seafood dishes are available. Southern Libya cuisine is more traditionally Arab. Common fruits and vegetables include figs, dates, oranges, apricots and olives.


Asida – Arabic Boiled Flour Pudding

An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

Continue reading »

Filfel Chuma – Libyan Hot Pepper Sauce

Filfel Chuma, (Hebrew: פלפלצ’ומה), also spelled pilpelshuma (lit: “pepper garlic”) is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.

Continue reading »

Harissa – Hot Chilli Sauce

Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

Continue reading »

Libyan Cuisine

The cuisine derives much from the traditions of the Mediterranean, North Africa (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

Continue reading »

Shakshuka – Poached Eggs in Tomato Sauce

Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.

Continue reading »

Usban – Libyan Rice Sausage

Usban (or osban) is a traditional kind of sausage in Tunisia and Libya , stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Continue reading »

Related Categories

Page 1 of 11
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: