My kind of Food! (Week 48 - Libya)

OUR EXPERIENCE

I love this food, so went a little mad with all sorts from here and got to refer to my favourite recipe book I have discovered while on this journey at the same time! I was poorly while we ate this, so things did not taste as they should, but I still found the energy to make some of the simpler dishes.

 

The Mubattan Kusha was different, but was lovely and although afterwards I realised I hadn’t built mine the same we still enjoyed it and I am sure it wouldn’t affect the taste. The fish was nice although I felt that the sauce was too runny for our palate, although it tasted lovely. Next time I would try and thicken it a little. I was not sure what to serve with it either, it needed something and with hindsight a simple salad would have worked. The carrot and meat tagine was a winner, we all enjoyed this. I served this with a simple couscous flavoured with the spices from the dish and some sultanas. However, we all preferred my version of date slices than this alternative.

 

Cooked with score (out of 100):

Fish Tagine……………………………………………………………………………84

Carrot and Meat Tagine………………………………………………………..86

Date Slices…………………………………………………………………………….72

Mubattan Kusha (Layered Potato and Minced Meat Bake)……92

Kaak Malih (Savoury Cookies)……………………………………………….76

 

Source: North African Cookery by Arto der Haroutunian

Tajine bil hoot (Fish Tajine )

 

This fish dish is cooked in the oven, which is not a true method for a tajine but a casserole. However, there are many tajine dishes cooked in the oven, so it might be that it is a tajine if the dish is transferred to a large earthenware tajine dish to be served. Although the recipe suggests halibut (that is the author’s favourite) you can use fish steaks of your own choice.

Serves 6

6 halibut steaks

4 tbsp finely chopped parsley

1 stick celery, plus leaves, cut into 2.5 cm / 1in pieces

2 gloves garlic, crushed

½ tsp cumin

1 tsp salt

2 medium onions cut into rings

3 potatoes, peeled and cut into ½ cm (1/4 in) rounds

4 tomatoes cut into thick rounds

1/2  tsp oregano

4 tbsp oil

1 tbsp tomato puree diluted in 4-5 tbsp water

Juice of 1 lemon

4 tbsp water

3 whole fresh chilli peppers 

1. Arrange the fish steaks in the base of a lightly greased casserole dish. Mix together the parsley, chopped celery, garlic, cumin and salt. Sprinkle this mixture evenly over the fish.
2. Arrange the onion rings and potato and tomato slices over the fish and sprinkle with the oregano.
3. In a small saucepan mix together the oil, diluted tomato puree, lemon juice and water and bring to the boil. Pour over the fish and place casserole in an oven preheated to 350F, 180C, GM4.
4. Bake for about 30 – 40 minutes or until the fish and potatoes are cooked.
5. Carefully transfer the fish slices to a large dish, spoon the vegetables over them and pour in the sauce.
    

Bazin – (Semolina dough)

 

Traditionally this is eaten with ones fingers, but you can also cook it in a soup, see bazin maraquat dadjaj (bazin with chicken soup).

110g / 4 oz fine semolina

4g / 1/8 oz yeast

150 ml / ¼ pint tepid water

 

To cook

150ml / ¼ pint water

30ml / 1 fl oz oil

 

To serve

25g / 1 oz butter, melted

60 -90 / 2 -3 fl oz honey

Juice 1 lemon 

1. Place the semolina in a bowl. Mix the yeast with a little of the tepid water until smooth and add to the semolina.
2. Gradually knead in the remaining water and beat with a wooden spoon for 2- 3 minutes. The mixture should have a batter-like consistency. Cover with a cloth and set aside in a warm place for 30 minutes.
   To Cook

1. Bring the cooking water to a boil in a small pan. Lower the heat and slowly pour the batter into the pan stirring constantly and crushing the mixture against the side of the pan.
2. Continue to cook for several minutes, stirring constantly, until the dough forms a soft ball. Remove from the heat.
3. When cool enough to handle add the oil and knead it in well. Shape the dough into a ball and place on a greased serving plate.
4. Traditionally this is eaten with ones fingers, with a little melted butter, honey and lemon juice poured over it, for breakfast.
    
    

bazin maraquat dadjaj (bazin with chicken soup).

Serve 6-8

Bazin (see above)

Soup

1 chicken breast, skinned

1 onion, finely chopped

350g / ¾ lbs carrots, peeled and diced

1.2 l / 2 pints water

1 tsp salt

½ tsp pepper 

1. Place the soup ingredients in a large bowl and bring to the boil. Lower the heat, cover the pan and simmer for 30 minutes.
2. Meanwhile prepare the bazin and shape it into walnut sized balls.
3. Add these to the simmering soup and cook for a further 10 – 15 minutes.
4. Remove the chicken breast, discard the bones and cut the flesh into small pieces. Stir back into the soup, heat though and serve.
     

Tajine Zrodiya (carrot and meat tajine)

Serves 6

900g / 2lb leg or shoulder of lamb cut into 5cm/2in pieces or 1½kg/3lb chicken cut into serving size

3 spring onions, thinly slices

4 tbsp smen or 50g / 2oz butter

½ tsp black pepper

½ tsp cinnamon

1 tsp hiba *

½ tsp ginger

1 ½ tsp salt

900g /2lb young carrots, scraped clean (if possible use small young carrots)

3 tbsp finely chopped parsley or coriander

Garnish: 6 -8 olives, 2 tbsp lemon juice

 

1. Place all the ingredients except the carrots and coriander or parsley in a large saucepan and fry for about 10 minutes, stirring frequently. Add enough water to cover by 5cm / 2in and bring to the boil.
2. Lower the heat, cover the pan and simmer for about 30 minutes. Add the carrots re-cover the pan and simmer for a further 20 – 30 minutes or until the meat and vegetables are cooked.
3. Remove the lid, stir in the coriander or parsley and simmer vigorously until the sauce is reduced and has thickened a little. Sprinkle with the olives and lemon juice.
4. Serve the Libyan style with a rice pilav or spaghetti.
    
   *Hiba (fenugreek paste): This is a paste made with fenugreek and coriander and although Libyan, it is also popular throughout Egypt and the Arabian peninsula, particularly in the Yemen where it is not only used extensively in all kinds of dishes, but is often used as a spread on bread or as a dip.
    
   2 tsp fenugreek seeds
   180ml / 6 fl oz cold water
   3 gloves garlic
   75g / 30z fresh coriander leaves, chopped
   1 level tsp salt
   1 tbsp lemon juice
   2 small hot chillies, seeded
    

1. Place the fenugreek and water in a cup and leave to soak for 24 hours. Drain off the water and transfer the seeds to a liquidiser.
2. Add all the remaining ingredients and blend to a smooth paste.
3. Spoon into a jar, seal and store in the refrigerator. Use as specified in relevant recipes.
    
    

Halwa ditzmar (Date slices)

Makes 20 – 30

 

450g / 1lb dates, stoned (fresh are best)

450g / 1 lb figs, peeled and mashed

225g / 8oz walnuts, coarsely chopped

50g / 2oz coarsely grated chocolate (optional)

½ tsp aniseed

3 tbsp honey

1. Place all the ingredients in a large bowl and mix well.
2. Pack the mixture firmly into a 15 x 15 cm / 6 x 6in cake tin, cover and store.
3. To serve cut into small squares and serve with tea or coffee. Will keep for about 1 week.
    
    
   Source for following recipes: http://libyanfood.blogspot.co.uk/2010/08/mbattan-in-oven-mbattan-kusha.html
    

Mubattan Kusha مبطن بطاطا في الفرن (Layered Potato and Minced Meat Bake)

 

This version of mubattan includes all the ingredients of the fried version, but they are in layers, with the potato slices sandwiching the meat mixture. With a salad it is a complete meal, heartier and healthier than the side dish or appetizer fried mubattan which is often reserved for Fridays and guests.

Serves 4 as Main Meal

Ingredients

500g minced lamb or beef

5-6 medium size potatoes sliced

2 chopped medium size onions

2 chopped medium size tomatoes ( optional )

50g butter ( about 2 tbspoons )

2  cups finely chopped parsley

1 tsp red chilli pepper

1 tsp black pepper

1/2 tsp ground ginger

1 tsp cinnamon

2 tsp salt

Egg Mixture

3 eggs

2 tablespoon finely chopped parsley

1 tbs chopped dill

2 tbs white flour

salt and pepper

Topping

1 cup dried breadcrumbs

corn oil for brushing

vegetable oil for frying

1. Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on medium heat for 30 minutes.
2. Reduce the heat, add the rest of chopped onions, the chopped parsley, and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside. 
3. Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray, and grill until golden from both sides.  
4. Layer half the potatoes in a casserole dish. Beat three eggs with the flour, the chopped herbs, pepper and salt. Pour half of this mixture over the potatoes layer.                         
5. Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon
6. Layer the other half of the potato slices on top of the filling, in an overlapping pattern. Pour the rest of the egg mixture onto this top layer of potatoes.
7. Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked. Let it rest before serving
    
    

Kaak Malih كعك مالح ليبي (Savoury Cookies)

These savoury cookies are the typical accompaniment to thick Arabic coffee, very easy and uses store cupboard ingredients. They are usually shaped into simple rings or braided and are light.

Makes 30 Cookies

Ingredients

100 ml milk

100 ml melted butter

100 ml corn oil

2 teaspoons baking powder

1 headed teaspoon salt

300 grams flour

Decoration

1 egg, beaten

1/2 cup sesame seeds  

1. Pour the milk, melted butter and oil into a mixing bowl and mix. Sift the flour salt and baking powder into the bowl. Combine into a dough, preferably with an electric mixer.
2. Knead just until smooth, don't handle the dough too much. Place in a plastic bag and leave in the fridge for an hour.
3. Roll into ropes and cut finger size pieces. Thin out each finger then braid. Place on an oven tray covered with baking paper. Brush with the beaten egg. Sprinkle sesame seeds on each.
4. Bake at 220°C in the middle of the oven for around 12 minutes until light gold in colour

CUISINE

Like Tunisia there are strong Italian influences, but a much stronger one of the Ottoman origin, which is the cooking of the Middle Eastern Arabs and the Turks of Anatolia. Such dishes as vegetables stuffed with meat, rice and nuts and Middle Eastern sweets.

 

Libya is Africa’s largest country, although most of it is desert. The only green patches are oasis, and here dates, olives, peaches and grapes are grown making use of the underground springs