MAIN INGREDIENTS
Tajin mahshi is a flavorful Lybian dish that is typically served as a main meal or a side dish. It consists of a variety of stuffed vegetables such as bell peppers, tomatoes, aubergines, and courgettes. The filling is usually prepared with a combination of ground meat, onions, rice, and spices such as chiles, salt, pepper, turmeric, ginger, and cinnamon.
It is said that tajin mahshi tastes even better when reheated the next day.
Couscous bil-bosla is a traditional dish made with a combination of couscous, chickpeas, potatoes, tomatoes, and lamb. Other ingredients used in the dish include onions, butter, chili peppers, and various spices. When served, couscous is arranged on a platter and topped with the lamb chops, and the whole dish is then covered with the chickpea sauce.
The dish is traditionally served on a large sharing platter.
Kufta bil batinjal is a flavorful Libyan dish made by wrapping traditional Arabian kuftas in aubergine slices. The kufta mixture consists of ground meat, onions, breadcrumbs, eggs, and flavorings such as parsley, black pepper, cinnamon, nutmeg, and chile powder.
Cooked kuftas are then wrapped in aubergine slices which were previously grilled or fried. The dish is served in a spicy tomato sauce made with tomatoes, garlic, chile peppers, and olive oil. It is recommended to pair kufta bil batinjal with a heap of rice on the side.
Originating from East Libya, makaruna imbaukha is a savory dish made with steamed pasta as the key ingredient. The pasta is combined with meat (usually lamb) and a rich sauce made with clarified butter, tomatoes, onions, chickpeas, potatoes, pumpkin, and raisins.
The whole dish is typically flavored with cloves, bay leaves, ginger, black pepper, and shaiba leaves. For the final touch, makaruna imbaukha can be sprinkled with orange flower water and cinnamon. When served, the pasta is traditionally spread in the center of the plate and topped with everything else.
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