Places to eat in Libya

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Most Viewed Restaurants in Libya

  • TheWanderingCamel's Profile Photo

    All Libyan restaurants!: Which soup?

    by TheWanderingCamel Updated Feb 9, 2006

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    No matter where you eat in Libya, you can be sure the first thing on the menu will be soup!
    Always Libyan soup, maybe Moroccan soup, fish soup, lentil soup, vegetable soup ..... that's about the complete list - though one place I went to had a variation - prawn soup!

    It didn't worry me - I love soup and it was winter. The best I had was a vegetable soup at the Moroccan restaurant on the top floor of the Corinthia Hotel - probably the best vegetable soup I've ever tasted ( for the cooks amongst us - I'd say they made a really good vegetable stock, reduced and strained it to a clear intense broth and then added beautifully trimmed vegetables in tiny dice and sprigs and cooked them to a perfect al dente - it was fabulous!), but a bowl of lentil soup and a sandwich at the Badawen Restaurant (Lebanese) around the back of the Kabir Hotel made for an excellent lunch at 3LD for the soup, sandwiches (cheese and meat filled) and a Coke.

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  • conny_bazen's Profile Photo

    Mat'am al -Asddaf: Seafood in Benghazi

    by conny_bazen Written Feb 11, 2004

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    Not a very cosy place but the seafood is great. They bring you first the hummus-dip with the bread and the salad, after that a fish-soup. Then you can taste a few different fish. Don't eat to much from everything because every time that you think it will be the last fish they bring you a new one !! The price is very reasonable: less than 20 LD

    Favorite Dish: The best hummusdip in the country if you ask me..........

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    Al-Makulaat al-Lubnaniya: Lebanese in Libya

    by conny_bazen Updated Mar 1, 2004

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    This was for me the best restaurant in Libya and it's wasn't one with a Libyan kitschen. This Lebanese restaurant has great mezze and that is what I really love. Also the soup is good and the mixed grill is great. At the end they bring you a nice glass of mint-tea. The prices are around 15 LD, a soft-drink included.

    Favorite Dish: MEZZE !!!!!

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    Essaa: dinner in the old town of Tripoli

    by sachara Updated Aug 21, 2011

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    The first evening we walked into the medina of Tripoli and found this lovely restaurant at the lifely square of the clocktower or Essaa tower. Outdoors at the terrace you can drink your tea or coffee or smoke the waterpipe.

    The interior of the restaurant has warm red and yellow colours. We had our dinner at the first floor with a splendid view at the square. Two musicians were playing oriental life-music just close to our table. The friendly waitors told us they came originally from Morocco. It was a rather popular place with many visitors, a mixture of locals and tourists.

    Favorite Dish: The restaurant serves fresh seafood and varied Libyan dishes. We took a delicious soup, salad, hummus, mixed meat and fish.

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    Sabratha, restaurant close to the ancient site

    by sachara Written Jul 22, 2006

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    From Tripoli we visited the ancient site Sabratha during a trip of a whole day. At luch time we visited the restaurant just outside the entrance at the right hand side. We enjoyed the shady and green garden after the burning sun at the site. At the end of the day we came back for a drink before we went back to Tripoli by bus.

    You can sit in the garden under the roofs, but also close to the restaurant building under the wide porch.

    Favorite Dish: For lunch we took sandwiches kebab and fish. We tried the miranda ananas softdrinks and a red-coloured bittersoda.

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    Tripoli, restaurant at the Marc Aurelius Arch

    by sachara Updated Jul 22, 2006

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    In the old city of Tripoli is a restaurant at an absolutily stunning location, just beside the Marcus Aurelius Arch. You can enter the restaurant at the lower floor by walking through the arch first. When I visited the arch during daytime, I took the chance to look around in the restaurant and its terrace as well. Unfortunatily I had not enough time in Tripoli to eat here myself.

    Favorite Dish: Though I didn´t eat here, I had a look at the menu and saw a big choice in Libyan dishes like tagines and couscous with meat or fish, soups, salads and desserts. Fellowtravellers who had here their dinner told me it was of good quality.

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    • Archeology

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  • sachara's Profile Photo

    Al Bayda, chicken restaurant

    by sachara Written Jul 22, 2006

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    in Al Bayda we took our dinner two times in the same chicken restaurant at the main shopping street. There are a lot of chickenrestaurants all over Libya, but I don't know the names, because I don't read arabic. This one in Al Bayda was frequented by local people. The food was good and cheap, the staff was friendly and very fast in bringing the food.

    Favorite Dish: We ordered couscous and chicken, but they brought us nice soup and salad as well and many glasses of tea after dinner. And all for a very cheap price.

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    Ptolemais, lunch at the site

    by sachara Written Jul 22, 2006

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    We arrived at Ptolemais around lunchtime. At the entrance of the ancient site under the shady trees were a lot of tables with benches and stairs all over the place. It was crowded with tourist busses. So all tables under the trees and in the restaurants were full. We ordered our lunch and went into the museum first for half an hour.

    Favorite Dish: We had a tasty lunch with Libyan soup, couscous with vegetables, chicken and fish. As dessert we had dates and coffee.

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    Shahhat, another chicken restaurant

    by sachara Updated Jul 22, 2006

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    When we arrived at the ancient site of Cyrene at lunchtime all the restaurants at the entrance were totally full. So we decided to head to the nearby town Shahhat.

    We stopped at one of the first restaurant we saw opposite the mosque. There were hardly any visitors, so we didn't need to wait very long for our meal. It was a chicken restauarant, not the first and not the last during our trip.

    Favorite Dish: The chicken with salad was very tasty. We tried another selection of softdrinks.

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  • sachara's Profile Photo

    Cyrene, restaurant close to the ancient site

    by sachara Written Jul 22, 2006

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    After visiting the ancient sites of Cyrene we visited one of the restaurants close to the entrance. From here we had a marvellous view at the site. During lunchtime it was rather crowded with toursit busses, but at the end of the afternoon we had the place almost for us alone.

    Favorite Dish: We didn't have a meal here, but we drunk a coffee, cappucino and tea.

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    Benghazi, chicken or chicken ?

    by sachara Updated Jul 22, 2006

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    The last night in Benghazi before we had to leave for the airport we ordered our dinner in a local chicken restaurant in the citycentre. Before dinner was served we could have our last walk in the citycentre.

    Like most of the bars and restaurants along this street there were no toilets. So like earlier in the afternoon I had to go to a hotel two blocks in the direction of the seaside for that.

    Favorite Dish: We had huge portions of everything, half a chicken for each person, huge salads, a lot of bread. Though it was not my first chicken during this trip, it tasted very well.

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  • batman2000bc's Profile Photo

    Sharba Libiya (Libyan...

    by batman2000bc Written Sep 12, 2002

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    Sharba Libiya (Libyan Soup)

    Ingredients
    1/2 to 1/3 lb. lamb meat cut into small pieces
    1/4 cup oil or 'samn' (vegetable ghee)
    one large onion
    1 table spoon tomato paste
    2 -3 tomatoes
    1 lemon
    1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamon
    Directions
    SautÈ the onion with meat in oil.
    Add parsley and sautÈ until meet is brown.
    Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
    Add enough water to cover meat, simmer on medium heat until meat is cooked.
    Add more water if needed, and bring to a boil.
    Add orzo, simmer until cooked.
    Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.


    Variations
    More parsley can be added at the end when the orzo is almost cooked to give a fresher parsley flavor.
    Spices may be added to the meat while sautÈing so it will absorb the salt and the spices. Then add the tomato and simmer longer for the tomato to be cooked in the oil.
    Substitute chicken or beef for lamb
    Add uncooked soaked chick peas with the meat
    Add cilantro with parsley.


    HASSA (Gravy)



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    Ingredients

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    2-3 pieces of giddeed, fresh lamb or beef ( optional)
    1/4 cup oil
    1 cup crushed tomatoes
    4 cloves of garlic
    1 Tbsp tomato paste
    3 Tbsp flour
    Red pepper (powder), salt and turmeric
    Green hot peppers
    Fresh cilantro, basil and mint ( equal amounts, chopped and mixed)
    1 lemon

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    Directions

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    Add tomato paste, crushed tomatoes and spices to oil or gideed.
    Add 1 - 2 Tbsp cilantro, basil, mint mixture and diced garlic
    Let it simmer for about 10 minutes, adding 1/4 cup of water if needed
    Add about 3 cups of water, fresh peppers and bring to boil.
    Dissolve flour in about 1 cup of water, and add to the boiling sauce, stirring constantly until it thickens.
    Let it boil for five minutes
    Add squeezed lemon juice and serve hot.

    Favorite Dish: Zemmeetah

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    Ingredients

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    • 1/2 kg whole grain barley (shi'eer bwajah)

    • 1/4 kg cumin seeds (kammoon 'areedh)

    • 1/4 kg corriander seeds (kuSber)

    • 1 cup sweet cumin

    • Olive oil

    • Sugar or dates

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    Directions

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    • Boil the barley in water, drain and dry completely.

    • Roast the dry barley (stir frequently in a hot, dry frying pan, for a few minutes, like you would do with coffee beans)

    • Do the same with the other three ingredients

    • Mill each ingredient and pass through a seive (gherbaal)

    • Mix thoroughly and place in dry containers

    • Label the containers (Z-mix) and date them - good for 2 yrs.


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    Serving the dish

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    Pour the desired amount of the Z-mix into a bowl, moisten slightly with sprinkles of water and some olive oil, and mix with finger tips. The mixture should be a little dry, loose and olive-brown in color.
    Traditionally, a handful of the mixture is squeezed into a stick shape ('abbood), and sweetened with sugar or eaten with dates.
    For best results, zemmeetah is accompanied with a good size glass of genuine (full-strength) buttermilk, followed by a cup of undersweetened green tea. (the original formula).

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  • grets's Profile Photo

    For lunch and dinner daily: Libyan Soup

    by grets Written Mar 13, 2005

    3.5 out of 5 starsHelpfulness

    Obviously very proud of their culinary heritage, the restaurants all served their favourite Libyan soup as starters. Nearly every single lunch or dinner began with the Libyan version of Minestroni soup. Some were very nice, some rather mediocre, but even the best ones became rather tedious after the first eight!

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    Restaurant en route from Benghazi to Jalu

    by sachara Updated Jul 22, 2006

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    Before we took the road into the desert from the coastal road we had our last stop at a restaurant. It was far before lunchtime, so we had only a drink and a toilet stop. We also bought the last snacks and drinks for in the bus. The restaurant has a nice and shady ambiance.

    Favorite Dish: We didn´t have a meal here, but saw a lot of livestock like chickens, doves and even a young camel. So if they are supposed to be for the kitchen, the food will be very fresh.

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    All of the resto's i visited: Libya - not a culinary highlight

    by Luchonda Updated Nov 10, 2007

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    Eating in Libya, definately not a culinary trip
    Daily, sometimes twice
    - A so called "Libyan soup" (Spicy tomatosoup with local vegtables)
    - Bread in different tastes
    - Water 'a volonté' and a soft drink for free. NA drinks to be paid (Becks beer 2LD)
    - An entrance of local vegtables
    - Most of the time Couscous with chicken, fresh fish, lamb or camel meat
    - Mint tea

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