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Libya (Libyan Recipes)

World Cuisine Recipes

 

   In terms of its cuisine Libya is the bridge between North Africa and the Mediterranean and its cuisine reflects traditions from both regions. Couscous is the traditional staple and fruit are common and diverse. Unlike many African countries the use of meat is common in Libyan cookery and these meat dishes are traditionally served with couscous on a common platter. Traditional staples included wheat, barley, dates, soft fruits, lamb and fish but Libya's oil wealth has recently led to a rapid diversification of the foods available in this country.
Batata Mbattina
Ingredients:

8 potato
2 lb "ground" meat
1 selantro
2 onions
2 spoon salt
2 chilli pepper
2 black pepper
1/4 ghirfa
4 eggs
Flour
Oil
Cooking Instructions:
Cut the potato into the sizes you want. Mix tomato, meat, selantro,salt and spices. Use 2 pieces of slice potato into you mixture. Cover both side of stuffed potato with flour and eggs and fry it with oil. It is also can be bake in the oven before serving.
Cuscus bil-Bosla
Ingredients:

1 1/2 lb Cuscus
1 large spoon of oil
1 tea spoon of salt
1/2 cup water
4 large onions
2 spoons (medium) of butter
5 slices of lamb meat
1 cup garbanzi beans
2 potatoes
2 jalapenos
1/2 spoon chilli pepper
2 spoons tomato paste
Cooking Instructions:
The Sauce: Pour oil in a frying pan, add the meat and slices of onions. Cook it until its turn yellow. Add some spices, tomato, beans and 1/2 cups of water. Cook for 2 hrs under low heat. Add some water if necessary. Keep turning the mixture from time to time. Cut the 4 large onion in thin round sizes and put them in a saucepan under the low heat. Cook it until it turns yellow. Add butter and a little salt, chilli or pepper. Leave it until it cooked. Add the round slices of onions into the sauce and while the sauce is cook, add the cucus and a spoon of oil and salt. Steam it for the period. Serve it with some sauce pour on it.
Cuscus bil-Khodra
Ingredients:

1 1/2 lb Cuscus
2 spoons tomato paste
1 lb meat
1/2 spoon chilli pepper
2 potato
1/2 spoon salt
2 onion
1/2 cup oil
3 green onions
2 tomato
2 carrots
2 jalapenos
1 cup of garbanzi beans
Cooking Instructions:
The Sauce: Pour oil in a frying pan and add the slices of meat and onions. Cook it until the onions turn into yellow colour. Put some spices, tomatoes, beans and 3 cups of water. Let it cook for 1/2 hr. under low temperature. Add the vegetables and water as needed and keep turning the mixture for a few minutes. Leave it cook for the meat to be soft. While making the sauce add the cuscus and a spoon of oil and a little salt. Steam it till it done. Serve the cusucs with some sauce pour on it.
Dajaj Maghli
Ingredients:

12 pieces of chicken
2 spoon coloring
2 garlic chopped
1 egg
2 black pepper
2 cups of bread, crushed
2 spoon salt
1 lemon
Cooking Instructions:
Marinate the chicken in spices and lemon. Add the egg and leave for 1 hour. Mix the chicken with flour and cook with deep fry.
Dolma Mshakila
Ingredients:

4 bell pepper
2 cup of rice
3 potatoes
1 spoon dry mint
2 zucchinis
2 cup of lemon
3 tomato

2 spoon salt
2 lamb meat
2 spoon black pepper
1 selantro
1 spoon of tomato paste
1 green onions
2 cup olive oil
Cooking Instructions:
Slice the meat, onion, selantro and tomato into small pieces and mix all with the rice, mint, oil spices and lemon. Put the mix in the "bell pepper" potatoes and zucchini. Put the stuffed vegetables in a frying pan, to avoid the steam from going out. Preheat the oven at 250 degree and cook it for 1 hour. Increase the temp to 350 degree for the rice to be well cook.
Haraymi
Ingredients:

4 pieces of fish
2 spoon salt
2 chopped garlic
2 spoon kammon hoot
Lemon juice
2 spoon chilli
Cooking Instructions:
Marinate the fish in lemon, salt, kammon and garlic. Put some oil in pan heat it up until it sizzles then put onions, garlic and heat till coloured. Add 3 spoon tomato paste and tomato juice. Leave for 5 minutes then add salt, kammon and water. After 10 min. Add the marinated fish to the mixture and heat up for 15 min.
Kufta
Ingredients:

1/2 lb ground meat, chopped
1 selantro
3 spoon baking powder
1 spoon kammoon hoot
1 spoon salt
1/2 spoon black pepper
1/2 spoon chilli pepper
2 spoon garlic (chopped)
2 eggs
Cooking Instructions:
Mix all the ingredients. Take pieces of mixture and make a dough. Cover them with flour and eggs. Heat up the oil and cook it under deep frying, till the colour change.
Ruzz Mhammas
Ingredients:

2 Cups of rice
2 spoon of butter
1 spoon salt
Cooking Instructions:
Put the rice, butter and salt in a saucepan and let it cook under low temperature until the rice turn into golden colour. Add some water less than rice level. Cook with a low heat until the rice is ready.
Sharbat Adas
Ingredients:

1 cup adas akhdar
3 tomatoes
3 garlic
2 onion
2 spoon kammoon hoot
1 spoon salt
Cooking Instructions:
Put the adas in water for a while. Put it in the pan with tomatoes. Garlic and lot of water and heat it up. Put some oil in a pan. Add onion and spices and some water and fry for 10 minutes, add the adas to it and leave it for cook under low heat for 15 minutes. Serving with lemon.
Sharbat Hilba
Ingredients:

4 large piece of meat with bones
3 spoons of hilba
4 small cut onions
2 spoon bzaar and chilli pepper
1 spoon tomato paste
Salt
2 spoon of oil
Cooking Instructions:
3 cups of water in wide pan. Add oil, meat and onion. Add the tomato paste and spices and leave it cook until the meat is soft. Add hilba and cook for next 1 hour. Serving with dry mint.
Tabahij
Ingredients:
1 medium eggplant
3 tomato
1 Zucchini
1 spoon tomato paste
4 potato
1/2 spoon Kisper
4 jalapeno
1/4 spoon chilli pepper
Chopped garlic
Cooking Instructions:
Fry the zucchini, eggplant, potato and tomato in oil. Take some of the hot oil and use it to fry the tomato paste, spices, garlic under low heat. Add the vegetables in plate with some pouring sauce on top.
Tajeen Lahm Fil Forn
Ingredients:

1 kg lamb meat
Onion
1 spoon salt
2 spoon black pepper
1/4 spoon bzaar
1/4 spoon chilli pepper
1/4 spoon hraraat
Cooking Instructions:
Slice the meat into wanted sizes. Pour one cup of water in a frying pan an put the tomato paste, the spices and the butter. Put the meat in the pan. Cover the pan to avoid the steam from getting out. Cook under 350 deg in the oven. Serving with rice.
 

World Cuisine Recipes

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