It is important to consider that Libya is part of the Maghreb, which includes other Arab countries such as Morocco, Tunisia, and Algeria. However, the diverse influences from various countries give Libya a national identity, although its culture is very similar to that of the other Maghreb countries.
From the 1930s to the 1950s, Libya was an Italian colony, a situation that influenced its cuisine and customs. After World War II, Libya was influenced by French, British, and American cultures.
As expected, Libyan cuisine and culture are influenced by Mediterranean, North African, Italian, and traditional Arab countries. In Libyan cooking, there are a variety of pasta dishes with tomato sauce; rice served with roasted lamb or stewed chicken; and couscous with tomato sauce, meat, and zucchinis.
Very popular is Sharba Libiya, a thick soup made with many spices, onions, tomatoes, lamb, peppers, mint, and parsley. The bazin is a dish made with barley and wheat flour, boiled in water until it forms a firm mass, which is placed in the center of the plate and surrounded by a sauce of lamb and hard-boiled eggs.
Usban is very popular, a sausage stuffed with cooked rice and vegetables; Shurba, a tomato-based soup with small pasta grains. It is also very common to find Khubs bi tun, baked bread or pita filled with tuna mixed with chili sauce and olive oil.
There is a wide variety of desserts, which are also common among other Arab countries, such as Magrood, cookies filled with dates; Mhalbiya, a rice pudding-type dessert.
