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
1–12 of 22
Asida
A traditional Kuwaiti flour-based sweet made by cooking wheat flour with sugar, butter, cardamom, saffron, and water into a soft pudding.
Batata mubatana
Libyan stuffed potatoes are filled with seasoned minced beef, onion, parsley, and garlic, coated with egg and wheat flour, fried in vegetable oil, and often served with tomato sauce.
bazeen
Explore the dish and its connections.
Bazin
Bazin is a traditional Libyan staple of firm barley-flour dough served warm, often with a savory sauce or stew.
Brik
A Libyan fried pastry filled most characteristically with egg and often savory minced meat, potato, onion, and herbs.
Bsisa
Bsisa is a Libyan roasted flour mixture made into a thick paste or drink with oil and liquid, typically using roasted wheat or other grains with legumes and aromatic spices.
Couscous
Algerian couscous consists of steamed wheat semolina served with vegetables, chickpeas, and often lamb in a seasoned broth.
Fasolia
A Libyan bean stew prepared with white beans, tomato, onion, garlic, coriander, and a savory cooking liquid.
Fatta
An Egyptian layered dish of toasted bread, rice, meat, broth, and a garlicky vinegar dressing, often finished with tomato sauce or ghee.
Ghraiba
Ghraiba is a crumbly Libyan shortbread made from wheat flour, sugar, and butter, often finished with sesame seeds.
Haraimi
A Libyan fish dish in a spicy tomato sauce with garlic, onion, chili, cumin, and coriander, usually served hot.
Kaak
Kaak is a Libyan baked ring biscuit made from wheat dough with oil and commonly sesame or aromatic seeds, usually with a mildly sweet profile.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.