Food
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Libyan cuisine derives much from the traditions of Mediterranean, North African, and Berber cuisines. One of the most popular Libyan dishes is Bazin, an unleavened bread prepared with barley, water and salt. It is made with Barley flour and a little plain flour, which is boiled in salted water to make a hard dough, and then formed into a rounded, smooth dome placed in the middle of the dish. The sauce around the dough is made by frying chopped onions with lamb meat, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes can also be added. Finally, eggs are boiled and arranged around the dome. The dish is then served with lemon and fresh or pickled chili peppers, known as amsyar.
Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.
Usban (or osban) (Arabic: عصبان) is a traditional kind of sausage in Tunisia, Algeria and Libya. It is 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.
Abrak is a dish of steamed vine (grape) leaves with a meat, coriander and rice filling
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