Libyan cuisine

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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, Berber, and Arab cultures.

Overview[edit | edit source]

Libyan cuisine is a mixture of the different Italian, Bedouin and traditional Arab culinary influences. The staple foods include couscous, pasta, and bread. Couscous is the most common staple food eaten by Libyans, it is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.

Common Dishes[edit | edit source]

Some common Libyan dishes include Bazeen, Rice, Couscous, Asida, Shawarma, Makroudh, Hareesa, Mhalbi, Usban, Shorba, Batata Mubattana and Mbatten.

Bazeen[edit | edit source]

Bazeen is an unsweetened cake made from barley flour, water, salt and olive oil. It is formed into a dough, then placed in a circular mound on a dish and served with a tomato sauce, meat, vegetables and boiled eggs.

Couscous[edit | edit source]

Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in the Middle East and Sicily.

Asida[edit | edit source]

Asida is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey.

Shawarma[edit | edit source]

Shawarma is a Middle Eastern meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, and may be grilled for as long as a day.

Beverages[edit | edit source]

Traditional Libyan drinks include Libyan tea, a thick, strong black tea that is often served with mint, and a drink made from dates or a lemon-infused drink that is often served with breakfast.

See also[edit | edit source]

Template:Libyan cuisine

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Contributors: Prab R. Tumpati, MD