Also published on Look Out Libya For a country in which most of the population lives along 1,770 km of Mediterranean coastline, I find it fascinating that lamb rather than fish is the protein of choice in the Libyan Diet. Lamb takes center stage in all Libyan meals and is considered a status symbol where… [Read more…]
October 25, 2010
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, pasta is one of the first dishes that pop to mind. This leads many to the assumption that macaroni (generic… [Read more…]
October 18, 2010
I was doing some food history research online when I came across the curious fact that the first dolma or stuffed vegetable recipe was recorded circa 350 BC! Turkish dolma known to the ancient Greeks as thrion was first made using fig leaves rather than vine leaves. Fig leaves were pickled and stored in much the… [Read more…]
October 14, 2010
Since the launch of the blog in July, many of you have left comments saying that you would like to learn more about Libyan food and are especially interested in seeing more recipes or taking a cooking class. Well, the time has come, and I would like to establish a food society (or a club… [Read more…]
October 10, 2010
The Libyan diet can be described as being both Mediterranean and North African, although these are very broad terms and regional variations are seen from country to country, and within different regions of a single country. Climatic differences and administrative boundaries have historically segregated Libya into three distinct regions with major culinary differences, simply known… [Read more…]
October 3, 2010
I remember a time back in the 80′s when the Mediterranean diet was hailed for being super healthy and Americans were encouraged to adopt some elements of it. Soon after, a craze for olive oil began but what some people failed to recognize was that even if olive oil is good fat it’s still fat… [Read more…]
September 3, 2010
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 distinct characteristics. The Moroccans are the master’s of spice blending, using the most exquisite ingredients such as saffron, preserves, dried fruits and nuts to… [Read more…]
August 31, 2010
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 Food in English. Many of you who follow me on Facebook will know Azleena from all the wonderful pictures… [Read more…]
November 14, 2010
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