Baku Kitchen! An independent reference of traditional food

Libya

29 dishes.

Asidasmooth wheat-flour dome pooled with date syrup and butter; birth celebrationsdessertBakalawa bil jibnaFilo baklava filled with sweet cheese cream and rose waterBasbousa bil tamrSemolina cake layered with date paste and almonds, cut into diamondsBazindense barley-dough dome with tomato-lamb sauce, potatoes and eggs, eaten communallyBsisaroasted barley-legume flour mixed with olive oil and datesdrinkCamel milkfresh camel milk drunk warm, slightly salty, in the desert southCouscoushand-rolled steamed semolina with vegetable and meat broth; the national dishDebyazaPumpkin cooked down with dates, dried fruit, nuts and spices into a thick preserveFilfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggsFtattorn pieces of thin dough steamed and soaked in a meat and tomato saucecharcuterie & curedGadeedEid mutton salted with turmeric and chili, sun-dried and packed in fatGhraibacrumbly clarified-butter shortbread rings, baked for EidHaraimifirm fish steaks braised in hot chili-cumin tomato sauceHasa adasThick lentil soup with tomato, carrot and cumin, topped with fried onionwine & spiritLagbidate-palm sap tapped in the oases, sweet fresh and alcoholic within a dayLibyan teasyrupy black tea boiled to a foam; third round with roasted peanutsMagroodfried semolina and date pastries soaked in honeyMbakbakapasta cooked directly in a spicy chickpea and lamb tomato brothMbattanpotato slices sandwiching spiced minced meat, battered and friedRishdasteamed hand-cut noodles topped with chickpeas, onion and spiced saucesauce & condimentRobthick dark date syrup poured over asida, bsisa and fresh breadSalata mashwiyaGrilled peppers and tomatoes chopped with olives, egg and tunaSfinzyeasted fried dough disc with an egg cracked onto it, eaten with honeyShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the panSharba libiyalamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spiceTajin mahshiPeppers, courgettes and aubergines stuffed with minced meat and rice, then bakedfermented & pickledTorshi liftTurnips pickled with vinegar and beetroot, served alongside couscous and sandwichesUsbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishZummetaroasted barley flour eaten by the handful with dates, oil or water

  • Rob

    Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.

  • Bakalawa bil jibna

    Filo baklava filled with sweet cheese cream and rose water. Ready in 45 minutes prep and 45 minutes cooking. One…

  • Basbousa bil tamr

    Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…

  • Bsisa

    Roasted barley-legume flour mixed with olive oil and dates. Ready in 20 min prep and 40 min cooking. 1 jar,…

  • Camel milk

    Fresh camel milk drunk warm, slightly salty, in the desert south. A drink recipe from Libya.

  • Debyaza

    Pumpkin cooked down with dates, dried fruit, nuts and spices into a thick preserve. Ready in 45 minutes prep and…

  • Filfel chuma

    Garlic and dried-chili paste loosened with oil, spooned onto fish and eggs. 20 min to prepare. 1 jar, about 250…

  • Ftat

    Torn pieces of thin dough steamed and soaked in a meat and tomato sauce. Ready in 45 minutes prep and…

  • Gadeed

    Eid mutton salted with turmeric and chili, sun-dried and packed in fat. A charcuterie & cured recipe from Libya.

  • Ghraiba

    Crumbly clarified-butter shortbread rings, baked for Eid. Ready in 25 min prep and 18 min cooking. About 30. A dessert…