Libyan cuisine is the cooking traditions, practices, foods and dishes associated with Libya. It is part of the Mediterranean and Maghreb cuisine and is particularly similar to Italian cuisine, especially in the cooking of pasta, amber and many seafood. As for Libyan cuisine in the south, it relies more on fruits and vegetables, which include figs, dates, oranges, apricots and olives.
Butter cakes
Harissa is a chili sauce and is considered a common dish in North Africa. Its ingredients include hot pepper and spices such as garlic paste, coriander, red chili powder, cumin and olive oil.
Soup is a type of soup and contains meat, vegetables, mint and tomato paste.
Mqrt is a cake filled in the middle with date dough. It is usually embossed from the top.
Pudding.
Tarqosh is from the meat of an adult animal.
The pulp is a thick, dark brown liquid. It is a very sweet drink extracted from dates or carob, which is used widely in Libya, and is usually served with porridge.
Shakshouka is considered the traditional breakfast meal in Libya.
Tagine.
Al-Osban (traditional sausages in Libya).
Butter cakes
Harissa is a chili sauce and is considered a common dish in North Africa. Its ingredients include hot pepper and spices such as garlic paste, coriander, red chili powder, cumin and olive oil.
Soup is a type of soup and contains meat, vegetables, mint and tomato paste.
Mqrt is a cake filled in the middle with date dough. It is usually embossed from the top.
Pudding.
Tarqosh is from the meat of an adult animal.
The pulp is a thick, dark brown liquid. It is a very sweet drink extracted from dates or carob, which is used widely in Libya, and is usually served with porridge.
Shakshouka is considered the traditional breakfast meal in Libya.
Tagine.
Al-Osban (traditional sausages in Libya).
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