Recipes

A warming drink with a nutty wholesome flavour, made using qasab (pearl millet) flour, sahlab is beloved of Libyan families during winter and as a Ramadan dessert. It can be made with milk or water, and is often sweetened with sugar or dates and seasoned with cinnamon or crushed nuts. Mix 1 heaped tablespoon of sahlab powder per cup of cold water or milk (if you don't start cold, it becomes very lumpy!) Heat on a low flame and bring to simmer Add sugar to your liking (we recommend a teaspoon per cup) and whisk well to prevent lumps When thickened, pour and...

This warming soup is a staple in our house in the winter and an essential during the month of Ramadan. Libyan soup is rich and full of flavour with pops of pasta and tender lamb running through it, and a wonderful freshness from the herbs. The dish works perfectly as a light meal or as a starter.    Time: 35 minutes Serves: 4  Ingredients:  1 heaped teaspoon ghee  2 tablespoons neutral oil (sunflower or vegetable) 1 large onion - diced  250g lamb (or beef) - cubed Large handful of chickpeas - peeled and halved  Small bunch of parsley - chopped  1.5 tablespoons...