Libyan cuisine

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Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.
Location of Libya

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.[1] 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.[2] Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam.[3] Tripoli is Libya's capital, and the cuisine is particularly influenced by Italian cuisine.[3] Pasta is common, and many seafood dishes are available.[3] Southern Libyan cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives.[3]

Common foods and dishes[edit]

Bazin (center) served with a stew and whole hard-boiled eggs

Bazin is a common Libyan food made with wheat 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.

Additional common foods and dishes include:

Desserts and beverages[edit]

All alcoholic drinks have been banned in Libya since 1969,[3] in accordance with Sharia, the religious laws of Islam.

See also[edit]

References[edit]

  1. ^ Rozario, P. (2004). Libya. Countries of the world. Gareth Stevens Pub. p. 40. ISBN 978-0-8368-3111-5. 
  2. ^ Davidson, A.; Jaine, T.; Davidson, J.; Saberi, H. (2006). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 1356. ISBN 978-0-19-101825-1. 
  3. ^ a b c d e f g h i j k "Libya." Foodspring.com. Accessed June 2011.
  4. ^ a b c d "Libyan Food." Libyana.org. Accessed June 2011.
  5. ^ Maloufshomt, Greg (2008). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. p. 70. ISBN 978-0-520-25413-8.