Food » Africa » North Africa » Libya »

Libya

Food, Dining, & Drinks

WARNING: Libya is currently unstable, please read this travel warning before going!

Dining Etiquette

If you're lucky enough to be invited to a Libyan's home, dress conservatively as the people are generally conservative Muslims and showing legs or arms can be deemed inappropriate. Once you enter the house, remove your shoes and greet every person individually, beginning with the elders. Men will shake hands with other men, but women should be careful when and if they make physical contact with men. Among more conservative families women should not make physical contact with men so let the local women offer their hand first and only follow suit if they initiate this contact. Women should offer to help in the kitchen if you are dining in a local's home, but many times your host will turn down your offer.

Depending on the individual family or company you are dining with, men and women may eat separately, or if in a restaurant at different sides of the table, so let your host seat you. Some people may wash their hands prior to eating, but more commonly, after being seated a bowl of perfumed water will be passed around the table. This is more for symbolic cleansing than actual washing as you're expected to dip three fingers on your right hand into the water (your left hand should not be placed in the water). You may also find that the tables are low and the chairs non-existent, as sitting on the floor is common in Libya.

Once seated, many locals will say a pre-meal prayer. Once you actually begin eating, the place setting will look similar to that of Europe as you'll have a spoon, fork, and plate. If you need to use your hand to eat, or even just in concern to holding your fork or spoon, only use your right hand.

You will most likely be offered more and more food and do accept a second helping as your host will view this as a compliment. Once you are finished, leave a small amount of food on your plate to show your host has provided more than enough. But as you finish, leave some room for dessert, as sweet pastries are common and although these are small, they can be filling. After or with dessert green tea will almost definitely be served, although coffee is also a common post-meal beverage.

For restaurant tipping information, read Libya's Expenses & Tipping section.

History & Influences

Libyan food, much like most North African food, is based on the traditional Berber diet and what ingredients were locally available. Dates from the desert are popular, while the more fertile coast has given the people grains, olives, garlic, and lemon. Additionally, many of the desert dwellers were animal herders so the country today still retains a base of dairy products.

The first major outside influence to Libyan cuisine came with the Arabs in the 600s. The Arabs brought with them a new diet and dietary laws, since they were Muslim. Once Islam was solidly entrenched in the region and knowledge of their dietary restrictions was settled, pork products were banned and alcohol became nearly non-existent. Additionally, the Arabs introduced a number of spices and ingredients from the Middle East, many of which are still regularly used today.

In the 1500s many coastal cities were taken over by the Spanish. Following this the Turks took control of the coast and maintained this control over the coastal region for a couple centuries. The Spanish had little influence on the diet, but the Turks significantly altered Libyan cuisine. The food became more Turkish as spices and dishes were introduced. Most Libyan adaptations were primarily in the form of the more Mediterranean aspects of Turkish cuisine as those foods could be produced locally in Libya.

In about 1900 the Italians colonized the region and drew up what is essentially today's Libyan borders. The Italians most significant influence came with the increased the popularity of many ingredients, such as pasta, tomatoes, and onions.

Today, Libya's cuisine is very similar to other North African countries' as couscous is still the base of their diet, but Italy's influence can't be missed in the Libyan's heavy use of olive oil.

Staple Foods

Couscous: semolina, which is a made of flour; typically served with a meat or vegetable stew spooned over it
Olive Oil: although not a true staple food is used in nearly every dish

Regional Varieties & Specialties

Asida: a traditional dessert that consists of flour dough, typically with butter or honey
Batatan Mubatana: fried potato filled with meat and topped eggs and breadcrumbs
Bazin: dough ball covered with a spiced sauce, but the sauce can vary from meat- or fish-based to vegetable-based

Drinks

The Libyans love tea and soda. The most common teas are dark, unfiltered teas and green tea; the latter is commonly served with food. The people also enjoy soda and mineral water, which seem to be consumed throughout the day.

As a primarily Muslim country alcohol has been outlawed in Libya for a number of years.

This page was last updated: November, 2011