LIBYAN BLACK AND GREEN TEA
Libyan tea is rather very strong, thick, syrup-like black tea. After boiling water in a traditional tea pot, one adds a handful of red tea leaves, and leaves to boil for a long time (ten to twenty minutes). Remove the pot from the fire, open the lid, add some sugar, and boil again for a few more minutes. The ready tea is then removed from the fire, left to settle for a few seconds, and served in small glasses (as shown in the photo). Normally this is prepared during a chat session, around which members of the family gather together to socialise for an hour or so before they each carry on with their own separate paths, and during which one drinks two rounds of tea (each round prepared as above and lasts about half an hour). The third round is served with roasted peanuts or roasted almonds (mixed with the tea in the same glass).
Libyan tea is rather very strong, thick, syrup-like black tea. After boiling water in a traditional tea pot, one adds a handful of red tea leaves, and leaves to boil for a long time (ten to twenty minutes). Remove the pot from the fire, open the lid, add some sugar, and boil again for a few more minutes. The ready tea is then removed from the fire, left to settle for a few seconds, and served in small glasses (as shown in the photo). Normally this is prepared during a chat session, around which members of the family gather together to socialise for an hour or so before they each carry on with their own separate paths, and during which one drinks two rounds of tea (each round prepared as above and lasts about half an hour). The third round is served with roasted peanuts or roasted almonds (mixed with the tea in the same glass).
SUMMER SALAD
Traditional Libyan "slatha" is a main meal eaten with bread, as a full meal, and not as a side dish. This is a traditional summer salad, often prepared by the beach, for an easy and light lunch after swimming in the sea.
Preparation: cut one onion very thinly into a large bowel, chop five tomatoes into six segments each, cut half cucumber into small cubes, throw in a handful of pitted green olives, cut one fresh green chili pepper into small pieces, add a pinch of salt, 3 tablespoons of olive oil, and about half a cup of water. Mix well to release some of the flavour into the water, squeeze a bit of lemon, and serve with crispy bread.
Traditional Libyan "slatha" is a main meal eaten with bread, as a full meal, and not as a side dish. This is a traditional summer salad, often prepared by the beach, for an easy and light lunch after swimming in the sea.
Preparation: cut one onion very thinly into a large bowel, chop five tomatoes into six segments each, cut half cucumber into small cubes, throw in a handful of pitted green olives, cut one fresh green chili pepper into small pieces, add a pinch of salt, 3 tablespoons of olive oil, and about half a cup of water. Mix well to release some of the flavour into the water, squeeze a bit of lemon, and serve with crispy bread.
BOILED MACARIONI
Instead of the European way of boiling pasta or spaghetti in water and then throwing the water away (with all the goodness it contains), the Libyans boil pasta with the sauce, which adds a real pasta flavour to the sauce. You can make it with any type of pasta, and the simplest dish involves frying onions in oil, throwing in the tomato puree, chili powder, turmeric, then adding water and salt and leave to boil, before adding the pasta. But the proper way to do it is to add some lamb chops, chickpeas and garlic to the sauce. Serve hot with a sprinkle of extra virgin olive oil, lemon, fresh chili and crusty bread (optional). You can also add other vegetable like pumpkin, potato and green pepper.
Instead of the European way of boiling pasta or spaghetti in water and then throwing the water away (with all the goodness it contains), the Libyans boil pasta with the sauce, which adds a real pasta flavour to the sauce. You can make it with any type of pasta, and the simplest dish involves frying onions in oil, throwing in the tomato puree, chili powder, turmeric, then adding water and salt and leave to boil, before adding the pasta. But the proper way to do it is to add some lamb chops, chickpeas and garlic to the sauce. Serve hot with a sprinkle of extra virgin olive oil, lemon, fresh chili and crusty bread (optional). You can also add other vegetable like pumpkin, potato and green pepper.
RICE
Rice in Libya can be cooked either boiled with sauce, just like risotto, or steamed over a vegetable and meat sauce, just like couscous. The following one is steamed rice with meat, chickpeas and potato sauce
Rice in Libya can be cooked either boiled with sauce, just like risotto, or steamed over a vegetable and meat sauce, just like couscous. The following one is steamed rice with meat, chickpeas and potato sauce
GARLIC
Garlic is also one of the most important items in Libyan food, as it is usually added to most dishes that involve preparing tomato sauce or stew, especially for couscous and pasta sauce. It is finely chopped over the sauce as it boils, just before taking it off the ring (or the fire source) to preserve its goodness and flavour; and then served immediately while its rich aroma still in the air. Garlic can also be crushed and then either mixed with honey and eaten with bread, or mixed with olive oil and spread over food and salads.
Garlic is also one of the most important items in Libyan food, as it is usually added to most dishes that involve preparing tomato sauce or stew, especially for couscous and pasta sauce. It is finely chopped over the sauce as it boils, just before taking it off the ring (or the fire source) to preserve its goodness and flavour; and then served immediately while its rich aroma still in the air. Garlic can also be crushed and then either mixed with honey and eaten with bread, or mixed with olive oil and spread over food and salads.