Libya
4 topics — topics in this category.
Bazeen
The dough dome: bazeen — a barley (or wheat) flour dough kneaded into a smooth dome, ringed with tomato-meat sauce, eggs and potatoes, eaten communally by hand — Libya's national dish. Ingredients: barley flour, water, s…
Mbakbaka
The one-pot pasta: mbakbaka — small pasta simmered directly in a spicy tomato sauce with meat or chicken and chickpeas until it drinks the sauce — Libya's beloved everyday pot. Ingredients: short pasta (ditalini style),…
Usban
The spiced sausage of Tripoli: usban — casings stuffed with rice, minced meat, herbs, offal and spices, simmered in tomato sauce — Libya's festive sausage, cousin to a dozen Mediterranean haggis-like kin. Ingredients: sh…
F'tat (Bread Soup)
The desert bread soup: f'tat (shorba and torn bread) — flatbread torn into a lamb and vegetable soup in the Fezzan tradition, and its coastal cousin shorbat adas (lentil soup) — Libya's bread-saving wisdom. Ingredients:…
World Cuisines
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