Libyan food: discover authentic cuisine

SFINZ – spongy fried bread, breakfast treat.

KHBEIZA BIL TONN – stuffed breads, popular fillings white cheese and dried mint, tuna and harissa, cheese and olives.

BAZEEN – a traditional dish made from barley flour. The dough is shaped into a round ball and served with a rich meat or lamb stew, often accompanied by potatoes, eggs, and tomato sauce.

IMBAKBA or MBAKBAKA – a unique pasta and meat dish where small pieces of pasta are cooked with lamb or mutton in a rich tomato-based sauce with chickpeas and spices.

RISHDAT KASKAS – fresh pasta from thin noodles, steam-cooked and served with onion-rich sauce and lamb.

FALAFELS – a popular dish in many parts of the Middle East and North Africa, including Libya, falafels are deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs and spices. In Libya, falafels are often enjoyed in sandwiches or wraps with salad, tahini, and pickles.

FASOLADA – a bean soup with Greek origins but also found in Libya, this dish is made from white beans, tomatoes, onions, and often flavored with olive oil, garlic, and herbs.

HASA ADAS – thick lentil soup flavored with cumin and topped with caramelized onion wings.

FOUL MUDAMMAS – bean stew, though popular throughout North Africa, the Libyan version often includes olive oil, cumin, and garlic, served with bread for breakfast.

SHARMOULA – salsa or finely diced salad made with tomatoes, jalapeño, cucumber, onion, fresh herbs, and a tangy olive oil dressing.

SALATA MASHWIYA – grilled and mashed salad of tomatoes, bell peppers, onions, eggplant, garlic and hot chillies, served with hard-boiled eggs.

SALATET KRONB – fresh-tasting cabbage salad with olive oil, served with heavier spicy meats.

ABRAK or LEBRAK – steamed vine grapes or spinach stuffed with rice, coriander, optionally meat and herb fillings.

TAJIN MAHSHI – paprika, tomatoes, onions, zucchini or eggplants stuffed with lamb, onions, rice and spices such as ginger, chilies, cinnamon and turmeric.

USBAN – traditional Libyan food made of guts stuffed with organs and herbs.

RISHDET BURMA – homemade pasta, made with guedid dried meat, dried peas and lentils, fenugreek, and fresh herbs.

DAJAJ MASHWI – marinated grilled chicken breast.

GUEDID – salted and dried lamb meat.

HARAIMI – fish poached in spicy tomato sauce with potatoes, Libyan Jewish dish.

SAMAK MASHWI – Grilled fish seasoned with a mixture of spices, lemon, and olive oil.

EJJA – an egg-based dish similar to an omelette or frittata, made with chopped potatoes, tomatoes, chillies and fresh herbs such as coriander or parsley.

TAJEEN – is an oven-baked mixture of eggs, chicken or lamb, vegetables, cheese, and spices. It is similar to the Tunisian version, not Moroccan or Algerian.

SHAKSHOUKA – eggs poached in a sauce of tomatoes, chili peppers, onions, cumin, paprika, cayenne pepper, and sometimes harissa and fried lamb sausage.

MAHALABIAH – nutritious dessert pudding made with sugar, milk and cornstarch, flavored with cinnamon, honey and nuts.

BASBOUSA BIL TAMR – semolina-based cake drenched in date syrup and decorated with almonds.

BALAH AL-SHAM – A deep-fried dessert made from choux pastry dough, similar to churros, but soaked in sweet syrup after frying.

MAKHROUDH – diamond-shaped and date or almond-filled cookies.

GHRAYBA – round shortrbead cookies made with flour, sugar, butter and almonds.

MAAMOUL – date-filled cookies from semolina flour.

ZALABIA – a fried dough dessert shaped into spirals or rings, similar to jalebi in other parts of the Arab world. Once fried, the dough is soaked in syrup, giving it a sweet, sticky texture.