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Introduction to cooking in Libya The Libyan cuisine is simple, yet rich in flavor and has a long history of traditions. It is based on the traditions 0f Berbers, old Libyan tribes, and the Tuareg people who inhabite the southern parts of Libya close to the Sahara. The skills and knowledge of preparing food in Libya, like in many other parts of North Africa, has been influenced by the Arabs, Ottomans, the Greeks and of course by the Italians who occupied Libya for more than 40 years. The location of Libya with more than 1800 km of Mediterranean coastline, made it possible for Libya to participate in most of the activities taking place in and around the Mediterranean. New customs and habits, fishing methods, agricultural solutions and systems, plants, herbs and trees, cooking methods and tools, new diets, new spices or vegetables and fruits….and a lot more, were introduced to this country by the Phoenicians, the Greeks and the Romans. Later on, skills and knowledge of preparing food in Libya, like in any other NA country, were developed and influenced by the Arabs, Turks, Spanish, French and the Italians who occupied Libya for more than 40 years. In the southern parts of Libya, where green and cool oases still exist, the country offered many meeting points and crossroads for merchants and caravans. Huge baskets (usually made from palm tree leaves) which camels carried patiently across the desert, brought spices and other food stuff along with ivory, gold and silver, birds feathers and the skins of different animals, tools and hand- made items to Libya from different parts of Africa. Nowadays, cooking in Libya is more Mediterranean than African due to the similarities in the tastes and in the preferences of the Libyans compared with tastes of people from the Mediterranean area. Another reason for the Libyan cuisine being more Mediterranean than African is the fact that most of the Libyan population live on or by the coastline of the Mediterranean and had more to do with people from the Mediterranean area than to do with people from beyond the Sahara. It has been proved as a fact that climate dictates the ways people build their homes, the way they dress and eat. Examples of dishes and food made in Libya that could be found in many other Mediterranean countries: Cuscous, suffed vine-leaves (dolmades),suffed vegetables, pastas, tomato-based sauces, fish soup ( bouillabaise), marinated and grilled vegetables. Also falafel, boreek (using filo sheets), shakshuka (omelets), grilled fish, lamb and chicken, deep fried sardines, tagines with different vegetables and cuts of meat, lamb stews, casseroles and different kebabs and dips like tahini are very commonly used in the Libyan cuisine. Even though most of the people in Libya like meat dishes, fish accompanied by the generous use of fresh herbs, vegetables, and good olive oil makes the Libyan cuisine a healthy and an appealing one. Libyans are very generous people and take it as an insult for the whole family if guests leave hungry. Arranging the food on the tray or on the plates is very casual because more attention is paid to how the food taste and smell than how it looks. Libya is a Muslim country, therefore, products containing pork meat (or any part of it) and alcohol are not allowed in the kitchen or anywhere else in the country. Meat must be halal which means that the animal is slaughtered after the butcher says a certain prayer three times.
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