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Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products…. Read more“CEREALS AND THEIR PREPARATION”
This is a recipe for savory bread with a spongy texture which uses sfinz dough, and comes out soft and just right every time. In Libya, it is customary to sit around to gossip and drink tea in the evening, and the tea (flavored with anything from mint and sage… Read more“Libyan Herb Bread – Khubzah bil A3shab خبزة بالأعشاب”
These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal. Harissa or yogurt dips (mild or spicy) are great sauces to serve alongside… Read more“Libyan Potato Fritters with Cumin and Coriander: Aqras Batata Mabshura أقراص بطاطا مبشورة”
These savoury cookies are the typical accompaniment to thick Arabic coffee, and they are also served with tea alongside sweet cookies and Libyan special breads. This savoury cookie recipe is very easy and uses store cupboard ingredients, making Kaak Malih an everyday treat. The savoury cookies are usually shaped into simple rings or braided as… Read more“Libyan Savoury Cookies: Kaak Malih كعك مالح ليبي”
This recipe was chosen as FoodBuzz Featured of the day on 11th October! Khbeizat are individual stuffed breads often served with tea to afternoon guests. They also make great dinner rolls, turning a bowl of soup into a substantial meal. The dough is easy to make and is shaped into mini-loaves, mini-buns, ping-pong sized balls or… Read more“Tuna, Harissa and Olive Stuffed Bread: Khbeiza bil Tonn فطاير تونة و هريسة”
Bureek Tajin (also known as Suniyet Ruqaq in Egypt) is a meat pie served as a side dish, and is a popular accompaniment to soup during Ramadan. Leftovers make a great snack or light meal the next day. The pie is made of two layers of thin dough (each made up of several sheets of filo… Read more“Filo Pastry Meat Pie : Bureek Tajin (رقاق باللحم المفروم (قلاش”
This post is a reply to a request by Umm Obaidah for a bureek dough with a meat filling recipe. We hope you enjoy this recipe, let us know how it goes! Börek in Turkey and the Balkans is a specific name for pastries made with yufka dough. However in Libya Bureek is used… Read more“Arabic Savoury Pastries: Bureek Muwaraq بوريك مورق”
Mbatan are uniquely Libyan, it means ‘lining’ two layers with stuffing. Always fried, Mbatan are vegetables stuffed with a minced meat mixture, like Cauliflower Mbatan and Potato Mbatan . Mbatan Kawali is the exception, small fish stuffed with potato, garlic and coriander. The stuffed fried fish are usually served as an appetizer or side dish, and as… Read more“Fried Fish with Mashed Potato Filling: Mbatan Kawali سمك مقلي محشي بالبطاطا”
Mbatan Kronb is a delicious side dish, with cumin flavoured batter and a minced meat filling lifting it above plain fried cauliflower. It is a traditional variation on the more famous Libyan recipe of meat-filled potato wedges which are referred to simply as Mbatan. This type of Mbatan uses cauliflower florets instead of… Read more“Fried Cauliflower with a Cumin Batter and Minced-Meat Filling – Mbatan Kronb Alzahra مبطن كرنب الزهرة”
Mubatan, or Mbattan which is also called Batata Mbatna, is a Libyan speciality which consists of potato wedges with a herb and minced meat filling, coated in breadcrumbs and egg and fried. They are especially popular in Ramadan. This addictive appetizer is made by slicing a potato, keeping two slices… Read more“Fried Potato Wedges Stuffed with Minced Meat: Mbatan Batata مبطن بطاطا”