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THE LIBYAN CLASSICS
Slow-simmered dishes from Libyan family tables
COOKED LOW AND SLOW
In Libya, the meals that matter most are the slow ones. These dishes fill family tables in Tripoli: cooked low in tomato-rich stews, warmed with spices and served with bread for every last bit of sauce.
LIBYAN COUSCOUS. Hand-rolled semolina coated in a tomato and onion stew, topped with potatoes, carrots and seasonal vegetables. Ask for Msayer, our pickled Serrano peppers, for a bright bite, or add a lamb loin chop to make it a feast.
EMBAKBAKA. Libya's beloved one-pot pasta, named for the bubbling of the pot as it cooks. It simmers in a rich tomato broth with potatoes and chickpeas, finished with warm spices and fresh basil, with warm baguette on the side for dipping.
HYRAIMI. A hearty fish stew and a coastal favorite. Fish steaks, potatoes and Serrano peppers simmer in a spiced tomato sauce with a little heat, served with warm baguette.
SHARBA LIBIYA. The soup that opens the evening meal during Ramadan across Libya. A tomato base with aromatic North African spices, chickpeas and orzo, finished with fresh herbs. Add chicken to make it a meal.
Sharing for two? Start with Sharba Libiya, then split the couscous and the Embakbaka.
