Libyan cuisine is the cuisine of Libya, which is Arab and Mediterranean with Italian influence. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam.
Libyan cuisine
culinary traditions of Libya
Characteristic parts
Asida
Arabian and Indonesian pudding
Börek
stuffed phyllo pastry
Brik
North African stuffed flaky pastry
Couscous
North African dish of steamed semolina granules
Date syrup
Syrup extracted from dates
Harissa
Tunisian hot chili pepper paste
Huevos a la flamenca
dish of eggs poached in a sauce of tomatoes, chili peppers, onions
Jalebi
sweet popular in countries of South Asia, West Asia, North Africa, and East Africa
Mafrum
Libyan dish of stuffed vegetables
Makroud
Semolina cookie with filling
Mbatan kawali
Moghrabieh
North African dish
Orgeat
syrup made from almonds, sugar and rose water
Pilpelchuma
Chili-garlic paste, used in Israel
Semolina
Coarse, purified wheat middlings of durum wheat
Shakshouka
dish of eggs poached in a sauce of tomatoes, chili peppers, onions
Usban
North African sausage
Has characteristic parts:
Asidaar
Brikar
Börektr
Couscous
Date syrup
Harissa
Huevos a la flamenca
Jalebi
Mafrumar
Makroudar
Mbatan kawali
Moghrabieh
Orgeat
Pilpelchumahe
Semolina
Shakshouka
Usbanar
Subcategories:
Berber cuisine
Also known as:
Wikidata ID:
Q16147806
Wikipedia title:
Libyan cuisine
References:
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