Libyan cuisine

Libyan cuisine is the cooking traditions, practices, foods and dishes associated with the country of Libya. The cuisine derives much from the traditions of the Mediterranean, North Africa (Tunisian cuisine), and the Middle East (Egyptian cuisine). One of the most popular Libyan dishes is a thick highly spiced soup, known simply as Shorba Arabiya, or "Arabian soup". Shorba Arabiya contains many of the ingredients from many other Libyan dishes, including onions, tomatoes, lamb (or chicken), chili peppers, cayenne pepper, saffron, chickpeas, mint, cilantro and parsley.Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam.Tripoli is Libya's capital, and the cuisine there is particularly influenced by Italian cuisine.Pasta is common, and many seafood dishes are available. Southern Libyan cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives.

Bazin is a common Libyan food made with wheat flour and a little plain flour, which is boiled in salted water to make a hard dough, and then formed into a rounded, smooth dome placed in the middle of the dish. The sauce around the dough is made by frying chopped onions with lamb meat, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika, and tomato paste. Potatoes can also be added. Finally, eggs are boiled and arranged around the dome. The dish is then served with lemon and fresh or pickled chili peppers, known as amsyar. Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.

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