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):

Solution Graphics

How to Bake Without an Oven

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

Recipe Information:

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.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

The World's Hottest Chilli Dish?

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

Recipe Information:

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...

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.


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