Muffins recipes

National dish of Libya

flag of Libya

  • Independence: 17. 2. 2011
  • Capital: Tripoli
  • Official language: Arabic
  • Population: 5 670 688
  • Area: 1 759 541 km2
  • International code: LY
  • Currency: Dinar (LYD)
map of Libya



  • 500 lamb liver and lamb heart. finely diced
  • 250g of finely chopped lamb meat
  • 2 tbsp tomato paste
  • 1/2 cup of olive oil
  • 2 medium finely chopped tomatoes
  • 4 cups finely chopped  fresh parsley
  • 3 cups finely chopped fresh coriander
  • 3 cup finely chopped fresh basil
  • 3 cusp finely chopped spring onions
  • 1 cup finely chopped  fresh mint
  • 2 finely chopped hot chilli pepper
  • 11/2 cups of short grain rice washed, soaked for
  • 10-15 minutes and drained
  • 1 tablespoon each of: dried mint, black pepper, ground ginger, cayenne pepper, turmeric, salt
Osban is national food (dish) of Libya


Wash the intestines with water several times, put them in a bowl. Sprinkle with lemon juice/vinegar, and leave for 10 minutes, then rinse well. In a large bowl mix well all the stuffing ingredients together. Stuff the casings, leaving room for the expansion of the rice. Tie off with thread to seal off the casings, at both ends. You can also use cotton string to tie each sausage at intervals (like a  sausage link) to create smaller Osban. Prick each sausages at intervals with a needle - be thorough to prevent the Osban bursting while cooking. Put osban in large pot, pour enough boiling water to cover the sausages (about 3cm above osban level). Add 1 tb salt, 1/2 tb cayenne pepper and tb 1/2 turmeric. Bring to the boil, then reduce heat to medium. cook for about one hour (prick osban again with needle if it floats). Remove osban pieces and place them under the grill or fry in little oil until browned. The sausages are cut into more manageable osban segments before serving, or else each casing/intestine is tied at intervals with cotton string before cooking, and the sausage-link is cut up into mini-osban.


Osban is a traditional Libyan sausage, stuffed with a mixture of rice and herbs, as well as chopped lamb meat, liver and heart. Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep's intestines or commercial sausage casings and then tied off at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.

Libyan food derives much from the traditions of both the Mediterranean and Africa, having much in common with the traditional food of these two regions. A very popular dish, which is also famous across North Lugeoi, is called couscous, a sort of braised lamb that is served with steamed buck-wheat, vegetables and dried fruits. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. As a result of their religious beliefs, people belonging to this region do not consume pork at all. Anyway, meals usually end with fruit or melon. In Libya there are grown excellent fruit crops, apricots, grapes, nectarines, peaches, or citrus fruits. Alcohol is not a common beverage in this region; in fact, no alcohol in drunk here. Instead, one will always find local mineral water of high quality, local or imported fruit juices, and soft drinks. As for other famous beverages, is should be pointed that Libyans love coffee, especially that known in the Western countries as “Turkish” coffee. Another interesting local drink is the mint tea that is extremely popular in North Africa, and it should be known that the mint tea can be served either cold or hot. Libyans have a good reason to eat their main meals in the cool of the evening, and this is the great heat for much of the year.

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