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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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Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
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
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
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.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
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.
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.