Libyan cuisine takes you to a world of delicious dishes and varied dishes between Mediterranean kitchens saturated with Maghreb varieties and rich in traditional folk dishes.
The Libyan cuisine, which contains more than two hundred recipes, is characterized by the diversity of its dishes, which include a range of delicious popular dishes, as the northern cuisine is rich in seafood and pastries, influenced by the Mediterranean countries, while the southern cuisine depends on desert dishes based on vegetables and ancient traditional dishes.
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One of the famous people in the culinary world in Libya, who is trying to transfer it from a mere hobby to a real integrated art, is Chef Sami Al-Jaziri, one of the young names that thousands of Libyans and Arabs follow on social media platforms.
It is distinguished by its combination of spicy and sweet dishes, and its easy presentation and illustration of the amounts of each dish in modern, easy-to-use ways.
Chef Sami told Al-Jazeera Net that his love for the art of cooking came after practicing it for years, as it was derived from his family, which was raised in an environment that was based on art and taste in the family from generation to generation.
Libyan chef Sami Al-Jaziri (Al-Jazeera)
Al-Jaziri explained that he learned the arts of cooking after the study period, as he began to develop this skill in the Libyan cuisine, which today began to be full of many different dishes and delicious dishes.
Al-Jaziri considered that the Libyan cuisine is a contemporary one that brings together civilizations and cultures that have passed through Libya, and it is a mixture between Amazigh, African and Italian dishes until it reached that the same dish is cooked differently in each region, so that its people master in making it.
With the Libyan chef, Sami Al-Jaziri, we will review some well-known Libyan dishes that the Libyan family offers at the table during the blessed month of Ramadan.
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Libyan soup "Lisan Al Asfour"
The soup or "soup" differs in its name from one region to another, from the Libyan soup and the Arabic drink to the Lisan Al Asfour soup, as some call it, but it is considered one of the main dishes in the blessed month of Ramadan.
Prep time:
10 minutes
Cooking time:
45 minutes
Ingredients:
Two tablespoons of oil
1 large onion, peeled
Lamb, beef, or camel cut into cubes
Two tablespoons of tomato paste
Half a spoonful of red pepper
A quarter of a spoonful of turmeric
Half a spoonful of salt
A cup of soaked chickpeas
3 tablespoons of Lisan Al Asfour soup (a type of vermicelli)
Water
Bundle of metalus with coriander (coriander and parsley)
A pinch of dry mint
Preparation method:
Put the oil in the cooking pot to heat it first, then put the small pieces of meat, onions, tomato paste, chopped tomatoes, calories (spices) and soaked chickpeas, and stir it a little before pouring the water according to the amount.
We leave these ingredients on a low heat, then put the beans of sparrow tongue, and leave them until the meat is tender.
Finally, put the dried mint and "coriander" and decorate the dish with dried mint after putting it in the serving utensils.
main meal
Each Libyan family has its own character, according to the desire and possibility in each region and city in preparing the main meal of traditional meals at the table during the holy month of Ramadan.
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Housewives work in the holy month to make a main dish for the table, where some prefer that the main meal be rice with a mixture, couscous, or rishta, or vermicelli with a mixture or frying pan, and each of these dishes has its own way of preparing, cooking and ingredients.
The Al-Osban dish was prepared by Chef Sami Al-Jaziri (Al-Jazeera)
Nerve (stuffed gaps)
Among the most important appetizers at the Libyan table during the month of Ramadan is "Al-Osban", where the Libyan family is skilled at preparing this dish rich in its ingredients.
Ingredients:
large onion
200 grams of lamb, beef or camel
They connected the metalus and the Kasper bond
Two green peppers
3 tablespoons of tomato paste
Half a spoonful of turmeric
Spoon of crushed red pepper
Half a spoonful of salt
Half a cup of rice
Prep time:
30 minutes
Cooking time:
1 hour
Preparation method:
Chop the mineral, coriander, green tomato, onion and green pepper according to the amount, and put it in one mixture with rice, and add tomato paste, salt, turmeric, ground red pepper and oil, and mix them all after placing small pieces of meat.
After that, we start filling the syrups (intestines) with the mixture, and as desired, choose the syrups of lamb, camel or cow after cleaning them well, then put the stuffed syrups in water containing a little spices, salt and tomato paste, and let it boil for 15 minutes.
Then we raise it to the couscous on a low heat for 45 minutes, until it is cooked and the dish is cooked, and it is preferable to fry it a little before eating it.
Al-Barrak dish prepared by Chef Sami Al-Jaziri (Al-Jazeera)
Al-Barrak or Dhammama (grape leaves)
They call it “Al-Barrak” and others call it “globalization,” each according to what he is famous for in his city where Al-Barrak is considered a stuffed man, and he does not differ at all in its filling and preparation from Al-Asban.
Prep time:
half an hour
Cooking time
: 45 minutes
Method: It
consists of chard paper, and the way to prepare it is to put it in boiling water quickly to ripen it so that it relaxes and easy to roll, then the filling is placed directly in it like the filling of the nerve.
After filling it, the barrak is placed in couscous for half an hour, until it is cooked and cooked.
Boric all kinds
Today, various types of "boric" dough are sold in ready-made shopping stores, and boric leaves can be prepared at home.
As for its filling, there are those who choose beef, lamb or camel, and there are those who put chicken meat, while others prefer mashed potato filling with cheese.
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Prep time:
15 minutes
Cooking time:
15 minutes
Method:
After taking the boric leaves, put on the oil the filling consisting of minced meat, onions, green tomatoes, peeled garlic, tomato paste, coriander and spices, and stir them all until they are done.
We put the filling in the boric leaves, and roll it in triangles, to fry it in oil and stir it well from side to side until the boric is reddened and then put on the travel, and it tastes delicious crunchy.
Lined potato dish prepared by Chef Sami Al Jaziri (Al Jazeera)
Lined potato
It is one of the foods known to most Libyans, and the Libyan table in the blessed month of Ramadan is hardly devoid of lined potatoes, and this is how they are prepared.
Ingredients:
One hundred grams of meat
Potatoes to order
Half a cup of metal
Large onion
A quarter of a spoonful of salt
A quarter of a spoonful of crushed red pepper
Half a spoonful of turmeric
Pinch of cinnamon, ground bread and black pepper
Two eggs
Spoon of margarine
Two tablespoons of tomato paste
Prep time:
15 minutes
Cooking time:
15 minutes
Method:
Put the minced meat on the metal, chopped onions, a little salt, ground red pepper, turmeric, cinnamon, black pepper, oil, ghee, paste tomatoes, egg yolks and ground bread, and mix them all.
We cut the potatoes in thick slices, put the filling between two slices of potatoes, dip them in eggs and bake bread (dry crushed bread), then fry them until they are browned and the potatoes are soft.
Muhallabiah is a delicious dessert dish prepared by Chef Sami Al Jaziri (Al Jazeera)
Mohallabiah dessert
Muhallabiah or mahlabiah, as some call it, is one of the sweet dishes that the Libyan family offers on the table during the holy month of Ramadan.
Other families offer al-Maqr, al-Gharbia (al-Ghriba), Baklawa (Baklava), al-Trablisi, Basbousa (Harisa), Zalabiya (al-Qayyimat - al-Awamah) and al-Qatayef.
Prep time:
5 minutes
Cooking time:
10 minutes
Ingredients: 1
liter of milk
3 tablespoons of starch
5 tablespoons of sugar
Egg yolk
Vanilla envelope
Cream box
Nuts, cinnamon, and raisins, to garnish
Method:
Put the milk in a bowl on the fire, then add the sugar.
Then we take cold milk and add to it starch, egg yolk and vanilla, and it whips well.
When the milk boils, add this mixture to it, stirring quickly, until its consistency becomes strong, then add the cream before removing it from the heat and stir well.
Pudding is placed in small containers and garnished with nuts, cinnamon and raisins, and served cold.
Al Magroud is one of the sweet dishes prepared by Chef Sami Al Jaziri (Al Jazeera)
Basbousa time
One of the most delicious sweet dishes and the most widespread among the Libyans, as they call it "Basbousa Al Zamani".
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Prep time:
15 minutes
Cooking
time
:
30 minutes
Ingredients:
Two cups and a quarter cup of semolina
A cup of only a quarter of milk
Half a cup of sugar
Half a cup of animal ghee
Two tablespoons of natural honey
A tablespoon of baking powder
Method:
Mix all ingredients well together.
Extend it on a tray, then put it in the oven for 25 minutes.
When we take it out of the oven, we leave it in honey for about 8 hours, and then serve, which is one of the most delicious dishes.