Libyan cuisine

Libyan cuisine


  • 1 Libyan cuisine
  • 2 Bazin 2.1 bouillon Bazin 2.2 Bazin
  • 2.1 bouillon Bazin
  • 2.2 Bazin
  • 3 Almerfosh 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation
  • 4 Video modus operandi Magharebia hot salad

Libyan cuisine

Dishes Libyan variety, and each region in Libya dishes. Own, quite different from other dishes, and in spite of this difference, but it had sought noticeable because of its Mnzar delicious, delicious taste, and are considered marine Almakulat and pasta of the most famous dishes Libyan-like specialties Italian, and contain useful body great nutritional value, and there are some dishes Bakdor bring their own Koklh Bazin, which was out of date by attending as much as is made of copper taken from time to time to market Agazzazh in order to preserve the container of the material to be patina.


Bouillon Bazin


  • Sheep meat.
  • Onion, minced.
  • olive oil.
  • Tomato paste.
  • Beans from the ring.
  • Eat yellow Seeder.
  • Red pepper.
  • Sweet green peppers.

How to prepare marinade

  • Keep a small amount of olive oil in the pot, and put it on the fire, and leave it for a minute in order to heat.
  • Add the chopped onion, and granules ring to the pot, and Nhrkh that yellows slightly.
  • Add the large pieces of lamb to the pot, and Nhrkh by a wooden spoon, and we Ptkulaibh now and then for a period of five minutes.
  • Put the tomato paste in the pot, and Nhrkh a little with the meat.
  • Keep the pot in red pepper, and eat yellow Bazzar.
  • Add water to the pot, so that the height of the water higher than the height of the meat slightly, and cover the pot and leave it to boil.
  • Add the salt to the marinade after composition.


Bazin components

  • Barley flour.
  • salt.
  • olive oil.
  • Boiling water.

How to prepare Bazin

  • Preheat the water in a suitable pot over medium heat.
  • Add barley flour to the pot gradually, and Nhrkh a little wooden spoon, simmer or medium so as not to burn.
  • Emptied paste Bazin in as much as vast, and add to broth Bazin that Houdrnha in advance, so that the dough becomes soft.
  • Nkur small Kubba, one of the dough, and the remaining amount Nbstha in the middle of the pot, and put them small kippah.
  • Keep the meat in the pot aspects, in order to become ready.



  • Bread.
  • olive oil.
  • Tomato paste.
  • Red pepper.
  • Turmeric.
  • Tomato is not ripe, green color.
  • Water.
  • Plant Alqasul, (sprout at the beginning of the spring).

How to prepare

  • Heat olive oil in a suitable pot over medium heat.
  • Add the chopped onion to the bowl, and Nhrkh a little, then add the tomato paste, red pepper, and turmeric.
  • Add green tomatoes to the pot, and leave it for two minutes.
  • Pour water into the pot, and cover the pot and leave it to mature.
  • Add Alqasul plant to the pot before they turn off the fire.
  • Cut a loaf of bread into very small pieces, and add to broth without onions or meat, no bread to absorb marinade.
  • Add the onion and meat to the dish and be so ready to provide.

Video modus operandi Magharebia hot salad


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