Among local dishes are couscous and tagine in many variants, osban (sheep’s stomach stuffed with rice, herbs, liver, and kidneys), lamb stews, grilled meats, shorba Arabiya (spicy Libyan soup with mint), bureek (stuffed filo pastry snacks), and stuffed vine leaves, eggplant, and other vegetables. Typical breakfast dishes are zummita (roasted wheat flour with cumin) and bsisa (various ground roasted grains, chickpeas, and fenugreek seeds mixed with oil into a peanut-butter-like consistency).
Pasta was added to the Libyan menu during the Italian domination. The most delicious is handmade pasta from water and flour. The Libyans eat lentils, chickpeas, spicy herbs, and vegetables. Libyans also have an extensive tradition of making lusa and harissa, Libyan spiced peppers, which are used to season dishes.
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