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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:
| 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 |
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Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
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This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.