Welcome to the Celtnet Recipes Libyan Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the North African country of Libya. Here you will find all the recipes from Libya on this site all gathered into one place. I have attempted to gather together here as many Libyan recipes as possible in one place. The current collection represents the largest gathering of Libyan recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Libya given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Libya and its Cuisine

Libya (Arabic: ليبيا Lībiyā; Libyan vernacular: Lībya; Amazigh: ); officially: الجماهيرية العربية الليبية الشعبية الاشتراكية العظمى‎ 'al-jamāhīriyyatu l-`arabiyyatu l-lībiyyatu š-ša`biyyatu l-ištirākiyyatu l-`uZmà [Great Socialist People's Libyan Arab Jamahiriya] is the fourth largest country in Africa, with an area of 1.8 million square kilometres though 90% of this is desert. The capital, Tripoli, is home to 1.7 million of Libya's 5.7 million people. The three traditional parts of the country are Tripolitania, the Fezzan and Cyrenaica. The name 'Libya' is an indigenous Berber name which is attested in Egyptian texts as R'bw (= Libu); a reference to the Berber peoples living West of the Nile. Libyan Berbers and Arabs constitute 97% of the population; the other 3% are Greeks, Maltese, Italians, Egyptians, Afghanis, Turks, Indians, and Sub-Saharan Africans.

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.


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If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Libya follows (limited to 100 recipes per page). There are 77 recipes in total:


Page 1 of 1



A Libyan Way with Couscous
     Origin: Libya
Kaak Halkoom
(Libyan Gazelle Horn Pastries)
     Origin: Libya
Shakshooka
(Egg and Chilli Breakfast)
     Origin: Libya
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Kaak Lebi Hilw
(Orange and Cumin Biscuits)
     Origin: Libya
Shakshouka 2
(Chilli, Egg and Tomato Breakfast)
     Origin: Libya
Baked Apples with Cream Cheese and Honey
     Origin: Libya
Kammon Hoot
     Origin: Libya
Sharbat Adas
(Lentil Soup)
     Origin: Libya
Baked Green Bell Pepper Salad
(Madammas Aljazar)
     Origin: Libya
Kara'a
(Spiced Pumpkin Dip)
     Origin: Libya
Sharbat Dajaaj
(Libyan Chicken Soup)
     Origin: Libya
Basboosa
     Origin: Libya
Khalyat al Lahm
(Libyan Fried Lamb)
     Origin: Libya
Sharbat Hilba
(Fenugreek Soup)
     Origin: Libya
Batata Mbattina
(Lamb and Potato Sandwich)
     Origin: Libya
Khalyat Alkadba wal Gholoob
(Fried Liver and Heart)
     Origin: Libya
Sharbat Khodaar
(Vegetable Soup)
     Origin: Libya
Batata Mbattina 2
(Lamb and Potato Patties)
     Origin: Libya
Kifta Lil Atfaal
(Cinnamon Meatballs)
     Origin: Libya
Sharbat Libya
(Libyan Soup)
     Origin: Libya
Braak
(Stuffed Vine Leaves)
     Origin: Libya
Kronb Mbatan
(Lamb and Cauliflower Patties)
     Origin: Libya
Sharbat Ramadan
(Ramadan Soup)
     Origin: Libya
Cuscus bil-Bosla
(Couscous with Lamb and Chickpeas)
     Origin: Libya
Kufta
(Libyan Kofta)
     Origin: Libya
Shorbat bil Hoot
(Fish Soup)
     Origin: Libya
Cuscus bil-Hoot
(Couscous with Fish)
     Origin: Libya
Kufta Hoot
(Libyan Fish Kofta)
     Origin: Libya
Tabahij
     Origin: Libya
Cuscus bil-Khodra
(Couscous with Green Beans)
     Origin: Libya
Kusksu
(Libyan Couscous Sauce)
     Origin: Libya
Tabeekha Yahni
     Origin: Libya
Dajaj Maghli
(Fried Chicken)
     Origin: Libya
Laham Maghli
(Fried Lamb)
     Origin: Libya
Tabikha bil Houmous
(Chicken with Chickpeas)
     Origin: Libya
Daurade aux Citrons Confits
(Gilt-head Bream with Preserved Lemons)
     Origin: Libya
Libyan Aseeda
     Origin: Libya
Tabikha Bil Karrate
(Leek and Beef Stew)
     Origin: Libya
Dolma Mshakla
(Stuffed Vegetables)
     Origin: Libya
Libyan Olive Salad
     Origin: Libya
Tagen
(Baked Meat and Potatoes)
     Origin: Libya
Eijjat Kausa
(Courgette Fritters)
     Origin: Libya
Libyan Pastry
     Origin: Libya
Tajeen bamia bil dajaa
(Chicken Tagine with Okra)
     Origin: Libya
Fakhthat Karoof Fil Forn
(Libyan Roast Leg of Lamb)
     Origin: Libya
Madammas Aljazar
     Origin: Libya
Tajeen Bamia bil Dajaaj
(Fenugreek Soup)
     Origin: Libya
Fetat Fuul
(Broad Bean Stew)
     Origin: Libya
Magrood
(Libyan Date Biscuits)
     Origin: Libya
Tajeen bil Hoot
(Fish Tagine)
     Origin: Libya
Filfil Harr Mahshi bil Hoot
     Origin: Libya
Mhalbiya
(Libyan Rice Pudding)
     Origin: Libya
Tajeen Dajad
(Chicken Tagine)
     Origin: Libya
Gharaiba bil Laoz
(Libyan Crescent Biscuits)
     Origin: Libya
Osban
(Offal Sausages)
     Origin: Libya
Tajeen Lahm Fil Forn
     Origin: Libya
Gharniat
(Almond-filled Pastries)
     Origin: Libya
Rishtat Borma
(Bean and Dried Meat Stew)
     Origin: Libya
Tajin bei-Lham
(Lamb Tagine with Harissa Sauce)
     Origin: Libya
Ghrayba
     Origin: Libya
Ruzz bil Khaloot
(Rice with Liver and Almonds)
     Origin: Libya
Tajin bel Hut
(Mullet and Potato Tagine)
     Origin: Libya
Haraimi
(Spicy Fish)
     Origin: Libya
Ruzz Jaari
(Jaari Rice)
     Origin: Libya
Torshi
     Origin: Libya
Hararat
(Libyan Five-spice)
     Origin: Libya
Ruzz Mbauakhi
(Steamed Rice)
     Origin: Libya
Xarba Arbija
(Libyan Soup)
     Origin: Libya
Haraymi
     Origin: Libya
Ruzz Mhammas
(Boiled Rice)
     Origin: Libya
Zemmeetah
(Barley Spices)
     Origin: Libya
Hasaa Lawsa
     Origin: Libya
Sfenz
(Libyan Hanukkah Doughnuts)
     Origin: Libya
Zlabia
(Libyan Piped Doughnuts)
     Origin: Libya
Hassa
(Libyan Gravy)
     Origin: Libya
Sfiniz
(Libyan Doughnuts)
     Origin: Libya

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

This list of Libyan recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


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