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    You are in: Home / Cookbooks / LIBYA 10/2012
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    60 recipes in

    LIBYA 10/2012

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    2 Reviews |  By Annacia

    This was a basic veggie sandwich that I came across and tried. It was very bland and lack luster in it's original form. This is my revised version, it now has life, good taste and interest. One of these sandwiches will make lunch for DH and I.

    Recipe #488630

    I found this on en.ljbc.net. I'm posting it for ZWT 6. Libya North Africa Note: I have no idea of how much it makes or how long it takes to cook. It wasn't given.

    Recipe #422913

    This is a classic delicious Libyan soup. I found the recipe online while specifically looking for North-African recipes.

    Recipe #263241

    MIddleastern dessert

    Recipe #432690

    Instead of buying a bottle that will sit in the fridge for ages and takes up space. I find it easier to make my own garlic sauce for when I eat falafel. It is a lot cheaper as well. Also you can adapt it to your own taste. it is very easy to make and takes up no time.

    Recipe #396261

    In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously!

    Recipe #318180

    Impress everyone with this great version, and you'll never want to settle for store-bought again

    Recipe #356411

    Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas.

    Recipe #310401

    So easy, so good. The herbs added in at the end permeate the meat with flavor and the air with scent.

    Recipe #195473

    Posted for ZWT6 North Africa/Middle East leg of tour. A traditional Libyan dish. I did change the corn oil to canola for obvious reasons!

    Recipe #423247

    This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.

    Recipe #282108

    Posted for ZWT6 North Africa/Middle East leg of tour. A traditional Libyan dish.

    Recipe #423240

    From Clarissa Hyman. This one is a blinder. Add extra paprika for more heat.

    Recipe #330293

    I don't know if this is Libyan or Tunisian, but its a delicious North African way of cooking fish. This is also great cold. I used to cook this a lot on Sundays and bring the leftovers to work on Monday. People's mouths would water when I heated it up in the microwave.

    Recipe #159016

    Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used mint from my garden that i froze and then defrosted a bit... It worked.

    Recipe #389661

    Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these stuffed and fried pancakes, like the traditional Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon. Found on Libyan Food.

    Recipe #486875

    This recipe originated in North Africa near Tripoli and not far from the Gulf of Sidra which is the Almond-growing area of Africa. From African Cookery by Annette Merson. Posted for ZWT6.

    Recipe #422425

    So many versions of this exist and I have tried them all.. This northern middleeast version (syria-lebanon-jordan) doesn't use eggs and so tastes less cake like. This is my favourite version and it is the classic one! I only use one heaped cup of coarse ground semolina, to make thin squares.

    Recipe #329404

    Thick and warming this unusual mint-laced soup is a real winner especially if served with toasted pita and hummus to dip it in!

    Recipe #413845

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