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Libyan cuisine

Libyan asida served with rub and molten sheep ghee; the traditional way to eat Libyan asida is to do so using the index and middle fingers of the right hand.
Location of Libya

The cuisine of Libya is a mix of Berber, Arab and Mediterranean cuisines with Ottoman and Italian influence.[1] One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt.[2] Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.[3]

In Tripoli, Libya's capital, the cuisine is particularly influenced by Italian cuisine.[4] Pasta is common, and many seafood dishes are available.[4] Southern Libyan cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives.[4]

Pork consumption is forbidden to Muslims in Libya, in accordance with Sharia, the Islamic law. The consumption of alcoholic drinks is also forbidden to Libyan Muslims.

  1. ^ Falola, Toyin (2004). Teen Life in Africa. Greenwood Publishing Group. p. 142. ISBN 978-0-313-32194-8.
  2. ^ Rozario, P. (2004). Libya. Countries of the world. Gareth Stevens Pub. p. 40. ISBN 978-0-8368-3111-5.
  3. ^ Davidson, A.; Jaine, T.; Davidson, J.; Saberi, H. (2006). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 1356. ISBN 978-0-19-101825-1.
  4. ^ a b c "Libya." Foodspring.com. Accessed June 2011.

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