🍽️ Cuisine
Libyan cuisine blends Berber, Arab, and Mediterranean influences—couscous on Fridays and bazeen for special occasions.
Bazeen
Barley Dome
Dome of barley dough served with lamb stew—Libyan celebration dish.
Ingredients: 480ml barley flour, Water, salt, Lamb pieces, bone-in, Tomato paste, Potatoes, eggs, Harissa, turmeric.
Preparation: Make stew with lamb, tomatoes, spices. Then add potatoes and hard-boiled eggs. Mix barley flour with water to thick dough. Cook until solid. Then form into dome shape. To finish, serve surrounded by stew.
💡 Bazeen is eaten by tearing pieces and dipping in stew.
Sharba Libiya
Libyan Soup
Hearty lamb and vegetable soup—Ramadan essential.
Ingredients: 300g lamb, cubed, Tomato paste, Chickpeas, Orzo pasta, Mint, cilantro, Harissa, cumin.
Preparation: Brown lamb with onions. Add tomato paste, spices. Add water and chickpeas. Then simmer until lamb tender. Add pasta, cook 10 min. Last, finish with herbs.
💡 Often eaten to break fast during Ramadan.
Asida
Sweet Porridge
Smooth wheat porridge served with honey and butter.
Ingredients: 480ml wheat flour, Water, Honey, Butter, melted, Date syrup (optional).
Preparation: Boil water. Gradually add flour, stirring constantly. Cook until thick and smooth. Then shape into mound. Make well in center. To finish, fill with honey and melted butter.
💡 Eat from the outside in, scooping honey with each piece.
