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ماكولات اليبية
ماكولات اليبية
1- Couscous: A popular dish spread in Libya and North African countries. This
meal is one of the Amazigh meals that appeared in the seventh century AD.
There are several types of this meal, such as couscous with meat, couscous
with onions, couscous with asparagus, couscous with bread, couscous with
2 onions, chopped
5 cups of water
1 teaspoon of turmeric
Salt, to taste
1. In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes
2. Add the onions and stir until wilted, then add the tomato paste, spices, chicken
3. Cover the pot and let it cook for 60 minutes, until the meat is tender.
4. Add the potatoes and carrots, continue to cook for 10 minutes, then add the
chickpeas and zucchini. Leave the pot on the fire for an additional 6 minutes.
5. In a separate saucepan over high heat, add a small amount of broth and bring
to a boil.
6. Add the couscous to the broth and cover the pot, stirring occasionally.
7. Remove the pot from the heat and set it aside to cook the couscous on the
steam.
8. Pour the couscous into the serving plate and over it the meat mixture.
2- Labazin: A popular dish in Al-Libiba, which has its roots in the western region.
This meal is served at parties and weddings. It is also one of the dishes that are
daily basis, and in the winter season due to its ability to extend the body with
great energy. The meal is in two phases. In the beginning, the soup is prepared
with meat, fish, milk or eggs, then tomatoes, tomato juice, spices and the rest of
the ingredients are added, then hot water is poured on it and potato circles are
added to it .
Bazin stock amounts
chopped onion.
salt.
Bazin amounts
salt.
A little oil, half a cup of Arabic coffee (two and a half tablespoons).
3- Al-Mubkabka : The most famous pasta recipe in Libya, and it is suitable for
cold days as it provides the body with great energy, and it is prepared for lunch,
peppers, turmeric and some spices, and it is distinguished by its ease and speed
of preparation .
Ingredients for Libyan Mubbka :
½ kilo meat, cut into very small cubes (or chicken breasts, or minced meat )
6 cups of water .
4- Onion rice : One of the most popular dishes in the Libyan cuisine, which is
famous for its presence in social gatherings and events. Learn how to prepare it
Half a teaspoon of heat and the same amount of bezar (Libyan seasoning )
Salt, to taste .
Cinnamon stick .
road Preparation :
We do bakliya Onion chopped and meat and tomatoes And the bazaar and pepper the
Red and salt in spoon Ghee We leave it on fire Quiet to homogenize batter, And we
put In which Oud cinnamon And we add water, then We do chopping up onions wings
steam And he goes down a hundred on broth meat . we wait to that level onions then
We take it down from steam, And we put it in a pot small And we put on him broth the
meat And we leave him above fire Quiet until drink gravy And he curses you . We
wash the rice under water neighbor And we do cum in couscous to scold for a quarter
hour from Without any extras, after a fourth hour We go down the rice And we put it in
Dish deep And we add mechanism spoon Ghee and broth meat . We do cover it And
we leave him until drink gravy for approx ten minutes to a fourth hour, after that drink
gravy We do by moving it and put it on steam Once other with a job holes small until
permeated steam and ripen quickly . and remains the rice on steam to level from a
fourth to One third hour, Then We take it down And we put it in tray Dedicated to
apply And we put above it the meat And onions And we spray it with spices or
cinnamon milled And we present it with Authority green and pepper the green or
5- Libyan asban : Libyan asban is one of the well-known popular foods in Libya.
It is a nutritious food and has a wonderful taste. It differs in its name from one
an intestine or tripe of sheep or cows that is stuffed with a mixture of rice, liver
and lamb heart, then boiled. And put it under the oven grill to become brown
and delicious .
Ingredients
For cooking water: 1 tablespoon of salt + ½ teaspoon each of red hot pepper
and turmeric
How to prepare
1. We clean the intestines (or tripe) well several times, then put them in a bowl and
soak them with lemon juice for 10 minutes, then put them aside .
2. Mix the rest of the ingredients in a large bowl until well combined .
3. We put the rice filling in the intestines in the traditional way, leaving room for the
rice to fluff up after its maturity, then we close the ends with thread .
4. hot red pepper and turmeric, and let it boil over a fire, then we change the water
5. After that, we fry the sticks with a little oil so that it acquires a brown color, or it
can be placed under the oven grill, and thus the dish is ready to be served.