Alright, let’s talk about this Libyan food journey I went on recently. It wasn’t planned, really. Just kinda stumbled into it after chatting with someone who mentioned it. Got me curious, you know?
So, I figured, why not give it a shot? Started poking around online, trying to get a feel for what Libyan cuisine is all about. Saw a lot about couscous, of course, but also things like Bazeen, Usban, Shakshuka… names I’d never even heard before. Looked kinda hearty, kinda different.
Getting Started: First Attempt – Bazeen
I decided to jump in the deep end and try making Bazeen. Heard it’s like the national dish or something. Looked unique, this sort of dough mound with a stew around it. Finding a straightforward recipe wasn’t super easy, lots of variations out there. Finally settled on one that seemed doable.
First challenge: the ingredients. The dough part needed barley flour, mostly. Took me a couple of store visits to find the right kind. Wasn’t just sitting there on the main shelf, had to ask around. The sauce seemed more familiar – lamb (or beef, I used lamb), tomatoes, onions, turmeric, chili powder, fenugreek… standard stuff mostly, though getting the balance right seemed important.
Okay, cooking time. Making the dough… man, that was something else. The recipe said to mix barley flour with wheat flour and water, then boil it? Then you gotta stir it like crazy while it’s cooking. It gets thick, like really thick. My arm was killing me trying to work that dense lump in the pot. Seriously, it’s a workout. Then you shape it into that dome thing. Mine looked a bit lopsided, not gonna lie.
The sauce was easier. Brown the meat, add the onions, spices, tomatoes, let it simmer away. Made the kitchen smell amazing, that rich, spicy aroma. Added potatoes and boiled eggs later, like some recipes suggested.
Putting it all together… you pour the sauce around the dough mound. Looked rustic, let’s say. Not the prettiest dish I’ve ever made, but definitely interesting.
The verdict? It was surprisingly good! The dough itself is plain, yeah, but it’s perfect for soaking up that rich, flavorful sauce. The texture contrast is really the key. It was heavy, proper comfort food. Took effort, but felt satisfying to make something so different.
Next Up: Shakshuka, Libyan Style
After the Bazeen adventure, I wanted something a bit simpler. Tried making Shakshuka. I know, lots of places have Shakshuka, but I read the Libyan version often includes potatoes or fava beans, and sometimes local dried meat or sausage like Merguez. I went for a simpler version first, focusing on the eggs poached in that spicy tomato and pepper sauce.
This was much quicker. Sautéed onions, peppers, garlic. Added tomatoes, chili (gotta have that kick), cumin, paprika. Let it bubble away until it thickened up nicely. Made little wells in the sauce, cracked the eggs in. Covered the pan until the whites were set but the yolks still runny. Served it straight from the pan with some crusty bread.
- Finding good peppers was easy.
- Getting the spice level right took a taste or two.
- Making sure the eggs didn’t overcook needed attention.
This one was a definite crowd-pleaser. Simple, spicy, satisfying. Less work than Bazeen, for sure, but still packed with flavor. Made me think about how core ingredients – tomatoes, peppers, spices, eggs – show up everywhere but get their own unique twist.
Final Thoughts
So yeah, that was my little dive into Libyan cooking. It wasn’t some masterclass, just me messing around in the kitchen, trying things out. It’s definitely a cuisine worth exploring. Lots of spices, hearty dishes, feels very grounded and traditional. Bazeen was hard work but memorable. Shakshuka was easy and delicious.
The main thing I took away? Libyan food seems built around community and sharing. Big platters, hearty stews. And patience – some dishes really take time and effort. It’s not fancy, but it’s real food, made with care. Definitely gonna keep trying some other recipes when I get the chance. It’s a whole world of flavor I barely scratched the surface of.
