| Libya is Africa's fourth largest country (by land mass) | | | | Return the lamb to the bowl then cover and |
| though 90% of the country is desert. This is an | | | | refrigerate for 80 minutes. |
| ancient land, and the name 'Libya' is native Berber in | | | | When the lamb is has marinated long enough heat oil |
| origin and is known from Egyptian texts of over | | | | in your deep fryer or to a depth of 6cm in a wok or |
| 4000 years ago. | | | | large pan. When the oil is hot remove the lamb from |
| Traditionally, the population of Libya have been | | | | the marinade and roll in the breadcrumbs to coat |
| nomadic herders and this is reflected in the country's | | | | evenly. Add to the hot oil and fry until browned and |
| cuisine. Indeed, though it borders the Mediterranean | | | | cooked through (about 10 to 20 minutes depending |
| fish does not feature that highly in the Libyan diet | | | | on the size of the steaks and how well done you |
| and of the Mediterranean nations meat (especially | | | | want the meat). |
| lamb) features more in Libyan cookery than just | | | | Libyan Olive Salad |
| about any other cuisine. | | | | Ingredients: |
| The Arabic influence is clear in the country's pastries, | | | | 200g black olives |
| spice blends and salads which also share much in | | | | 200g green olivesjuice of 1 lemon |
| common with Libya's North African neighbours. There | | | | 2 tbsp parsley, chopped |
| is a very vibrant cuisine which deserves to be much | | | | 1 tsp paprika |
| better known. | | | | 1/4 tsp chilli powder |
| Here I present two classic Libyan dishes as | | | | 1 garlic clove, crushed |
| exemplars of Libyan cookery. | | | | 1/2 tsp ground cumin |
| Libyan Deep-fried Lamb | | | | 2 tbsp olive oil |
| Ingredients: | | | | Method: |
| 6 lamb leg steaks, halved | | | | Mix the oil with the cumin, chilli powder, paprika, garlic |
| 1/2 tsp turmeric | | | | and lemon juice. Add the olives to the bowl and stir |
| 1 garlic clove, grated | | | | to ensure that they are evenly coated with the |
| 1 egg, beaten | | | | dressing. |
| 1/2 tsp freshly-ground black pepper | | | | Chill the salad in the fridge and serve. This can be |
| 1/2 tsp saltjuice of 1 lemon | | | | used as either an accompaniment or as one dish in |
| 300g breadcrumbsoil for deep frying | | | | the traditional North African selection of starters or |
| Method: | | | | mezzes. |
| Combine the lemon juice, salt and spices in a bowl | | | | I hope these recipes have piqued your interest in |
| then add the lamb pieces and toss to combine. Set | | | | Libyan cuisine and that you are now ready to learn |
| aside to marinate for 10 minutes then remove the | | | | more about Libyan cookery. |
| lamb before beating the egg in to the marinade. | | | | |