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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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):

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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.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

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...

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.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!


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