Celtnet Libyan Recipes and Cookery, 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 make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Please not that 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.


The alphabetical list of recipes from Libya follows (limited to 100 recipes per page). There are 91 recipes in total:


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

Page 1 of 1



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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).

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The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

The History Of Tea

By Jenny Tompsona | Published 2011-11-22 22:13:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Learn more about the history of tea. It has been around for a long time.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Sausages, Anyone?

By alexstaff | Published 2011-08-12 20:00:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine

K Cups Are Convenient And Fast

By Jenny Tompsona | Published 2011-12-03 12:49:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The use of k cups makes brewing coffee fast and easy. Learn more about k cups.

Baking Cakes Made Easy

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

Recipe Information: 115

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...

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.


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