Food Truck Nation

For most people, the name “food truck” will conjure images of gourmet burgers and fusion tacos. Across the United States and Europe these mobile eateries offer haute cuisine for the masses. This hot trend has started to catch on in the Middle East, especially in Dubai. In older cosmopolitan cities like Cairo and Istanbul, food…

Ka’ak Alrabe’a: Spring Rings

Click here to go straight to the recipe As spring struggles to push the winter out during this volatile month, or as the common Italian saying goes Marzo è pazzo  “March is Crazy!”; the women of the Jufra are busy baking golden sweet Ka’ak Alrabea.  These rich fluffy rings of bread are then presented in…

Another Spring

I started the We Are Food blog to satisfy an unrelenting need to identify with my Libyan roots. I wanted to understand what being Libyan meant; to define the Libyan identity. Part of our cultural heritage was lost through globalization and a desperate need to modernize ourselves; to be en vogue and up to date with the rest of…

Hand, Spoon, Fork : The Evolution of Libyan Food Culture

Through my endless readings and observations in Libyan Food Culture since first starting the We Are Food project in 2009, I find myself grouping Libyan recipes into three major categories, Hand – Spoon – Fork, or food which would require one of these three as the main eating utensil. From the very humble diet of the indigenous…

Patriotism and Happiness

I just wanted to share some pictures from around Tripoli today (and some of my little BIG girl Dana). Happy 17th of February and Viva Libya!

Aseeda Barley Porridge

Barley forms the staple grain, along with durum wheat (hard wheat which is made into semolina) in the western region of Libya for both the Bedouin Arabs and the Amazigh Berbers. Barley is usually lightly toasted before being milled into flour used to make an array of pastes, dough and bread. Barley porridge, called bazeen…

Naturally Sweet Date Syrup

Islamic celebrations follow a lunar calendar meaning that they fall on different dates every year. As such most food traditions tend to be based on year round staples rather than seasonal produce. Miloud, or Mawlid Al Nabi, the prophet Mohammed’s birthday, is welcomed every year with a hearty barley based porridge (aseeda) topped with date…

Days of White

White days are those that are full of joy, good and prosperity. Typically a wedding day, a birth of a baby, and a graduation from college are white. There seems to be an abundance of white in Libya these days. It’s raining after years of drought, as this country cleanses itself of the terrible filth…

A Likely Story

Unlike the simplistic Bedouin or Berber lifestyles of most parts of Libya, Tripoli has always been a metropolis, a meeting point of cultures and a crossroad for trade. I can imagine the exotic sounds and smells of the souks in the Medina. Just looking at our pantry you’ll find turmeric from India, tea from China,…

No Vegetarians Here

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…

World Pasta Day

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…

Parcels of Joy

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…