Food

Libyan Jewish cooking is known for bold, spicy flavors, from chraime, a fish in red pepper sauce, to mafroum, stuffed vegetables in tomato sauce. Explore family recipes and the stories behind them.

Recipes

Shakshouka

Ingredients:• 1 large onion (finely chopped)• 4 eggs• cooking oil• 6 medium tomatoes• salt and pepper

Sefra

Ingredients:• 4 C semolina flour• 1 C vegetable oil• ½ C of Sugar• 1 3/4 C warm water

Sachlev

Ingredients:• 4 teaspoons sugar• 4 cups milk• 1 tablespoon vanilla• 1/3 cup cornstarch• 3 tablespoons coconut, or

Sharba (Libyan Soup)

Ingredients:• 125 g lamb, sliced into small pieces• 60 ml oil or 4 tablespoons smen• 1 large onion, chopped• ½ bunch parsley, finely chopped

Hraime

Ingredients:• 3 tbs. oil• 1-1/2 cups water• juice of 1 lemon• 2 tablespoons tomato paste

Mafrum

Ingredients:Stuffing• 1 pound ground beef• 1 onion, grated• 1 tablespoon parsley• 4 garlic cloves, chopped fine