Encyclopedia of Jews in the Islamic World

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Food and Drink - Modern Period - Libya
(3,240 words)

A Different Mediterranean Cuisine

Libyan Jewish cuisine is in general a typical cuisine of the southern and eastern Mediterranean; indeed, a list of the spices typical of Libyan Jewish cooking – coriander, cumin, caraway, cinnamon, mastic, pepper, saffron, and garlic – corresponds to most of the spices used in a medieval Arab cookbook. Jewish cooking in Libya differed in important ways from the cooking of the Libyan Arab population, primarily because of the observance of the laws of Kashrut. It also…

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Vivienne Roumani-Denn, “Food and Drink - Modern Period - Libya”, in: Encyclopedia of Jews in the Islamic World, Executive Editor Norman A. Stillman. Consulted online on 26 September 2023 <http://dx.doi.org/10.1163/1878-9781_ejiw_SIM_000837>
First published online: 2020

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