Libya Recipes

Welcome to the Celtnet Recipes page for Libya, North Africa. Here you will find recipes for Libyan foods and examples of Libyan cookery. On this Libya recipes page you will also find some brief details about Libya itself, a little about he country and where it is in North Africa. There is also a brief overview of Libyan cuisine.

Recipe List — Libya Recipes

Welcome to my listing page for recipes from Libya, North Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.

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Recipe List — Libya Recipes

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African Regions Covered by Celtnet Recipes:

Central African Recipes	East African Recipes	North African Recipes
Southern African Recipes	West African Recipes

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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: Sudan; 6: Tunisia and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

Libya

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.

Haraymi Origin: Libya	Tabikha bil Houmous (Chicken with Chickpeas) Origin: Libya	Tajeen Dajad (Chicken Tagine) Origin: Libya
Kammon Hoot Origin: Libya	Tabikha Bil Karrate (Leek and Beef Stew) Origin: Libya	Tajin bei-Lham (Lamb Tagine with Harissa Sauce) Origin: Libya
Libyan Olive Salad Origin: Libya	Tajeen bamia bil dajaa (Chicken Tagine with Okra) Origin: Libya	Tajin bel Hut (Mullet and Potato Tagine) Origin: Libya

If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.

African Regions Covered by Celtnet Recipes:

Libya

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