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Ejja is an egg-based dish similar to an omelet or frittata, made with chopped potatoes, tomatoes, chillies and fresh herbs such as coriander or parsley. This recipe is traditionally cooked in the oven but it may be cooked in a frying pan too. It is perfect for the iftar table… Read more“Ejja – Libyan Omelet/Frittata – عجة”
This salad is healthy, easy to put together and bursting with flavour. It is both simple and versatile. The green broad beans can be served warm with rice, or cold as a fresh tasting side dish eaten with bread to soak up the dressing. Leftovers make an excellent packed lunch. The artichoke… Read more“Green Broad Bean and Artichoke Salad – Salatet Fool Akhdar – مدمس فول أخضر ليبي”
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”
Megata (literally: chopped) is also known as Rishdet Burma in Tripoli – Burma means pot and this is to distinguish it from Rishdet Kaskas, another kind of fresh pasta steamed in a couscous pot. Megata is a Libyan dish of fresh home-made pasta cooked in a tomato-based sauce, often made… Read more“Libyan Home-made Pasta: Megata/Rishdet Burma مقطع/رشدة برمة”
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”
Asida is a boiled flour pudding cooked directly in water. It is a popular traditional dish served in Libya during celebrations such as births or Eid. It is made of wheat flour or whole-meal flour dough cooked in water, and is eaten with honey or date syrup and melted butter…. Read more“Arabic Boiled Flour Pudding: Asida العصيدة”
This is a variation of asida for children, with a smiley face. Asida is a popular traditional dish served in Libya during celebrations such as births or Eid. It is made of wheat flour or whole-meal flour dough cooked in water, and is eaten with honey or date syrup and… Read more“Children’s Smiley Face Asida عصيدة للاطفال”
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”