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Shakshuka Battles
Shakshuka is one of those great rustic, versatile, eat anytime meals that are super easy to make. The name shakshuka indicates the way this dish is prepared, “all shaken up”. Eggs poached in a spicy...
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It’s Not Only Soup!
A heated discussion about a previous post titled “It’s Only Soup” ended with a somewhat clearer picture of what Libyan soup consists of, but I am still no closer to revealing the origins of this...
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From the Books
I love okra. I have always eaten it one way, as a stew tabeekhat bamia, and I have previously posted my version on Look Out Libya. I came across a new recipe (new to me anyways) about a year ago when...
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Cultural Exchange
Written by Azleena Wan Mohamad Through my work with Look Out Libya, I have come to realize the importance of opening up the Libyan culture to others and vice versa, which is partly why I started We Are...
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The Diversity of North African Cuisine
The North African kitchen is always associated with couscous as a staple, and rightly so. But the flavors and influences create regional differences that give each of the Maghreb countries it’s...
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World Pasta Day
I have always been mislead into believing that the Italians have had a great influence on Libyan cuisine, but the more I read, the more this conviction fades. When we do think of Italian cuisine,...
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A Likely Story
Unlike the simplistic Bedouin or Berber lifestyles of most parts of Libya, Tripoli has always been a metropolis, a meeting point of cultures and a crossroad for trade. I can imagine the exotic sounds...
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Days of White
White days are those that are full of joy, good and prosperity. Typically a wedding day, a birth of a baby, and a graduation from college are white. There seems to be an abundance of white in Libya...
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Naturally Sweet Date Syrup
Islamic celebrations follow a lunar calendar meaning that they fall on different dates every year. As such most food traditions tend to be based on year round staples rather than seasonal produce....
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Aseeda Barley Porridge
Barley forms the staple grain, along with durum wheat (hard wheat which is made into semolina) in the western region of Libya for both the Bedouin Arabs and the Amazigh Berbers. Barley is usually...
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