Libyan cuisine is a mixture of the different Italian, Bedouin and traditional Arab culinary influences. Pasta is the staple food in the Western side of Libya, whereas rice is generally the staple food in the east.
Common Libyan foods include several variations of red (tomato) sauce based pasta dishes (similar to the Italian Sugo all’arrabbiata dish); rice, usually served with lamb or chicken (typically stewed, fried, grilled, or boiled in-sauce); and couscous, which is steam cooked whilst held over boiling red (tomato) sauce and meat (sometimes also containing courgettes/zucchini and chickpeas), which is typically served along with cucumber slices, lettuce and olives.
Bazeen, a dish made from barley flour and served with red tomato sauce, is customarily eaten communally, with several people sharing the same dish, usually by hand. This dish is commonly served at traditional weddings or festivities. Asida is a sweet version of Bazeen, made from white flour and served with a mix of honey, ghee or butter. Another favorite way to serve Asida is with rub (fresh date syrup) and olive oil. Usban is animal tripe stitched and stuffed with rice and vegetables cooked in tomato based soup or steamed. Shurba is a red tomato sauce-based soup, usually served with small grains of pasta.
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