Libyan Recipes

Libyan cooking draws on Mediterranean, Arab, Amazigh and Italian traditions, spread along a long coast with the desert behind it. Barley, wheat, olive oil and dates are the old foundations, and lamb is the meat of celebration. Bazin, a firm barley dough served with a spiced tomato sauce, is the dish most Libyans would call their own. Pasta, shaped by Italian influence, became an everyday food, and imbakbaka, pasta simmered directly in a peppery tomato sauce, appears on family tables every week. Couscous is served on Fridays and at gatherings. Flavors are bold, built on tomato paste, garlic, chili, turmeric and dried mint. Ramadan has its own menu, with shorba soup, crisp bureek pastries and sweet fried sfinz at sunset. Sweets rely on dates, honey and semolina, and strong sweet tea, poured in rounds and topped with foam, ends nearly every visit.

Staple ingredients

• olive oil
• barley and wheat
• lamb
• dates
• tomato paste
• pasta and couscous
• chickpeas
• dried mint

• Appetizers 2
• Soups 1
• Salads 1
• Main Dishes 3
• Desserts 1
• Snacks 1
• Drinks 1

Appetizers

• Bureek (Libyan Egg and Minced Meat Pastry)LY1 h 5 minMedium
• Mbatten (Libyan Potato Slices Stuffed with Spiced Meat)LY1 h 25 minMedium

Soups

• Shorba Libiya (Libyan Lamb and Orzo Soup)LY1 h 40 minEasy

Salads

• Salata Mashwiya (Libyan Grilled Tomato and Pepper Salad)LY45 minEasy

Main Dishes

• Bazin (Libyan Barley Dough with Lamb and Tomato Sauce)LY2 h 20 minMedium
• Imbakbaka (Libyan Spiced Pasta in Tomato Sauce)LY1 h 20 minEasy
• Libyan Couscous with Lamb, Pumpkin and ChickpeasLY2 h 20 minMedium

Desserts

• Maqrood (Libyan Date-Filled Semolina Cookies)LY1 h 15 minMedium

Snacks

• Sfinz (Libyan Fried Dough Rings with Honey)LY1 hMedium

Drinks

• Shai Libi (Libyan Strong Tea with Foam)LY30 minEasy