Libyan cuisine is a mixture of Arabic and Mediterranean, with a strong Italian influence. Hotel restaurants offer international cuisine. Seafood in Tripoli is particularly good. Most restaurants have table service, and although food is traditionally eaten with the right hand only, knives and forks will generally be available. Most restaurant meals are served banquet-style, consisting of soup, salad, a selection of meat or fish dishes, vegetables and tea or coffee.
Things to know: Alcohol in Libya is banned.
National specialties:•
Couscous.
• Macaroni.
•
Ruuz (a rice dish with
a variety of spices, meat and vegetables).
•
Sharba Libiya (a spiced lamb and tomato soup).
•
Bazin (hard paste, made from barley, salt and water).
• There is an abundance of dates, oranges, apricots, figs and olives.
National drinks:
• Libyan tea is served thick, in a small glass, often accompanied by mint or peanuts.
Tipping: A tip of 10 to 20% is usually included in hotel and restaurant bills.
NightlifeThere are often festivals and occasions put on in towns and cities, with traditional dancing and music. Coffee shops and tea houses stay open late at night. There are several cinemas in major towns, some showing foreign films. There are no theaters, nightclubs or bars.
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