Libyan cuisine is hearty, flavorful, and deeply reflective of its North African and Mediterranean geography. Couscous is a staple and is usually served with lamb, chicken, or camel meat, topped with a rich vegetable sauce infused with spices such as cumin, coriander, and cinnamon. One of the most beloved dishes is bazin, a traditional doughy dish made from barley flour and served with a red sauce and hard-boiled eggs, often accompanied by meat or potatoes. Though it may appear simple, bazin is deeply symbolic and requires skill to prepare correctly.
Shorba, a spicy tomato-based soup with lamb, chickpeas, and vermicelli, is commonly served during Ramadan but enjoyed year-round. Osban is another Libyan specialty—a sausage made of spiced rice, liver, and herbs stuffed into a sheep’s intestine, then boiled and fried. For breakfast or a light snack, many Libyans enjoy asida, a soft pudding-like dough made from wheat flour, served with honey, butter, or date syrup.
Mint tea is a national drink and is often enjoyed with dates or nuts. In urban areas, cafes also serve strong Arabic coffee infused with cardamom. Fresh bread, such as khobz (flatbread), is present at nearly every meal, used to scoop up food rather than using utensils.