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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”
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”
Silq bil dahi is a breakfast or supper dish of sautéed chard with fried eggs drizzled with lemon juice and oilve oil. It’s a simple quick meal making it a popular choice for the pre-dawn suhoor in Ramadan. Ingredients3 eggs10-15 chard leavesOlive oilSqueeze of lemon juiceSalt and pepper Wash the chard, lay the leaves… Read more“Eggs with Chard: Silq bil Dahi سلق بالدحي”
Khoshaf is a refreshing fruit salad made of stewed dried fruits, with a sprinkling of nuts and orangeblossom water. It is served throughout the Arab world during Ramadan. Khoshaf is typically served in small portions, just to break the fast before Sunset prayers and then the sit-down meal. It can be made… Read more“Dried Fruit Salad: Khoshaf خشاف”
The tuna and harissa sandwich is a well established Libyan tradition. Chilli paste (harissa) spices up a plain tuna sandwich into something else, and the two definitely go hand in hand. But that’s not the only option. Homemade harissa is delicious spread on fresh barley/wheat bread, and there is a variety… Read more“Egg Omelette Sandwich, with Cheese, Sundried Tomatoes, Harissa and Olives”
There are many varieties of salata arabiya in Libya, unified by tomatoes being the main ingredient. This makes the salad very liquid, perfect for eating with barley bread or zumita paste formed into fingers. This version includes small sour apples (which grow wild in libya). Serves 4 Ingredients6 tomatoes 2 crab apples, diced1 medium onion… Read more“Tomato, Cucumber and Olive Salad with Crab Apples – Salata Arabiya bil Tufah Albaladi سلطة عربية بالتفاح البلدي”
Hasa adas is a thick lentil soup flavored with cumin and topped with caramelized onion wings, fried until crisp and extra sweet. The same soup ( sometimes made with dried meat) is poured as a sauce over a layer of toasted Arabic bread to make a warming winter comfort food called fattat adas. Serves 4Ingredients:2 cups orange… Read more“Lentil Soup With Fried Onions: Hasa Adas حساء عدس”
Ruz bil She’reya is plain white rice mixed with golden-brown noodles. In most Arab countries this is the typical way rice is made when served as an accompaniment (e.g with stew or casserole). Ruz bil She’reya is also eaten liwith just yougurt (plain or with cucumber and mint) as a… Read more“Arab Rice with Noodles: Ruz bil She’reya رز بالشعرية”