The cuisine of Libya is a mixture of Arab and Berber cuisine, with Italian and Mediterranean influences. Its national dish is probably bazin, a large dumpling made from barley flour and most often served with lamb in tomato sauce. I skipped it because a glob of barley flour just didn't seem that appealing to me, but I may simply not know what I'm missing. Libya has its own style of couscous, different from that of other North African countries, and Libyans are fond of a variety of breads, both leavened and unleavened. Mostly, I decided to make dishes that I thought I would enjoy. The pasta dish, which shows Italian influences, was particularly successful.
Related cuisines I've explored so far: Arab, Algerian, Assyrian, Baghdadi Jewish, Bahraini, Berber, Egyptian, Egyptian Jewish, Iraqi, Jordanian, Kuwaiti,
Lebanese
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