Best 2 Libia Na Mapie Recipes
Libya’s culinary heritage is a diverse blend of Mediterranean, Arab, and Berber influences, resulting in a rich tapestry of flavors and textures. From hearty stews and flavorful soups to succulent grilled meats and delectable pastries, Libyan cuisine offers a culinary journey that captivates the senses.
This collection of traditional Libyan recipes provides a glimpse into the country’s diverse culinary offerings. Embark on a culinary adventure as you explore the aromatic delights of Libyan cuisine. Discover the secrets of preparing mouthwatering dishes like shakshuka, a flavorful tomato-based stew with eggs poached to perfection, or tantalize your taste buds with bamya, a hearty okra stew simmered in a rich tomato sauce. Indulge in the smoky goodness of shish taouk, succulent grilled chicken skewers marinated in a blend of spices, or savor the tender lamb chops, grilled to perfection and seasoned with a zesty blend of herbs. Satisfy your sweet cravings with the delicate flavors of Libyan pastries like maamoul, a semolina cookie filled with dates or nuts, or meghli, a sweet rice pudding scented with orange blossom water and studded with nuts and raisins.
MY LOUBIA / LUBIA / LOOBIA - CLASSIC ALGERIAN BEANS!
The best way to describe these beans is a spicier version of English baked beans! Haricot beans are cooked in a tomato sauce flavoured with lots of garlic, cumin & paprika. This recipe is for the way I cook it most - the slow cook way - but you can make it easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker. If you have any Algerian hot green peppers, this is really nice with 1-2 thrown in half way through! N.B: Time to make doesn't include overnight soaking of the beans.
Provided by Um Safia
Categories One Dish Meal
Time 2h7m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
- In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity), seal the meat in the olive oil. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
- Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
- After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
- Cover & cook for 30 minutes on medium heat as before.
- After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
- Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
- Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.
Nutrition Facts : Calories 107.2, Fat 9.7, SaturatedFat 1.3, Sodium 984, Carbohydrate 5.4, Fiber 1.9, Sugar 2, Protein 1.3
HOMEMADE LUMPIA RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce
Provided by Katie Aubin
Categories Sides
Yield 10 servings
Number Of Ingredients 16
Steps:
- Make the filling: Heat the oil in a medium pan over medium-high heat.
- Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
- Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
Tips:
- For the best results, use fresh, high-quality ingredients.
- Follow the recipe instructions carefully, especially when it comes to cooking times and temperatures.
- Use a variety of spices and herbs to add flavor to your dishes.
- Don't be afraid to experiment with different ingredients and recipes.
- Have fun and enjoy the process of cooking!
Conclusion:
Libyan cuisine is a delicious and diverse culinary tradition that has been influenced by many different cultures over the centuries. From hearty stews and soups to refreshing salads and sweet pastries, there is something for everyone to enjoy in Libyan cuisine. If you're looking for a new and exciting culinary experience, be sure to give Libyan food a try. You won't be disappointed!
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