A FOOD TRADITION
Libyan cuisine
A North African cooking tradition centered on barley, wheat, pasta, couscous, meat, fish, legumes, dates, and warmly spiced tomato-based dishes.
Dishes linked to this cuisine
13–22 of 22
Libyan shorba
A warming Libyan soup of lamb, tomato, chickpeas, short pasta, onion, and herbs and spices simmered together in a seasoned broth.
Libyan tajine
A baked Libyan egg casserole combining potato, minced meat, onion, parsley, and cheese.
Magrood
Magrood is a Libyan semolina pastry filled with date paste, shaped and baked or fried before being coated with honey or syrup.
Mbakbaka
Mbakbaka is a Libyan one-pot pasta dish simmered in a spiced tomato, onion, and garlic sauce, often with lamb or another meat.
Mloukhia
A Libyan stew or soup of jute leaves simmered with garlic, coriander, oil, and a savory meat broth.
Rishda
Rishda is a Libyan handmade wheat-pasta dish cooked with chickpeas, onion, tomato sauce, and spices, with meat included in some traditional versions.
Sfinz
Sfinz is a Libyan yeast-raised wheat dough that is shaped and deep-fried, commonly served plain or lightly sweetened.
Shakshuka
Eggs gently cooked in a seasoned tomato and bell-pepper sauce with onion, garlic, olive oil, and spices.
Usban
A Libyan stuffed sheep sausage made by filling cleaned casing with rice, lamb offal, onions, and aromatic herbs and spices before simmering until cooked.
Zmeeta
A Libyan sweet mixture of roasted barley flour combined with date syrup and olive oil, sometimes finished with sesame.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.