* Libyan cuisine The Libyan cuisine is one of the most delicious dishes in the Middle East, and the northern Libyan cuisine is very similar to the Italian cuisine in pasta, amber, and most seafood, while the southern part of Libya prefers to include fruits in its dishes, such as apricots, plums, and figs,  And oranges, and these dishes are characterized by their sweet taste,

 There are those who prefer spicy food in the Libyan kitchen,

 Ingredients 1 kg of liver.  A teaspoon of ground anise.  Two large onions.  Four cloves of garlic.  Two tablespoons of oil.  Pinch of salt.  A small spoon of mixed spices.  Two tomatoes, two vegetables.  A quarter cup of green coriander, finely chopped.  Two pods of hot green pepper.

 * How to prepare:

 - We clean the liver well, and make sure that it is free of any additional portions that are not eaten, then cut it into cubes of equal size.  Chop the onions very finely, then turn them over the stove with a little oil until soft, then add the crushed garlic to it.  Put the liver in the onion pan, stir well, then add all the spices while stirring, add green tomatoes and hot pepper, and stir them, then put the green coriander and stir for an additional two minutes, and serve the dish next to the white rice.

 *Ingredients :

 Half a kilogram of ground meat.  Eight large eggs.  2 large onions, finely chopped.  Four cloves of crushed garlic.  Bunch of green coriander.  Two large grains of tomatoes.  Two pods of hot pepper.  A teaspoon of black pepper.  A small spoon of mixed spices.  Pinch of salt.  Two tablespoons of oil.  Half a cup of water.

 * How to prepare :

 Put the onions in a large frying pan with a little oil, and fry them until they are slightly brown.  Finely chop the coriander bouquet.  Put the minced meat on the onion with half the amount of chopped coriander on low heat, and stir the ingredients together well until the meat is soft and its water dries up.  Add the salt and the amount of tomatoes after finely chopping them, then add the amount of water to the meat and stir, and leave the mixture until most of the water evaporates.  We put one egg after the other on the meat mixture, taking into account that the yolk stays firm without moving it.  Spread the amount of garlic and coriander on the top of the eggs, then cover the pan, leave the mixture on a very low heat, then serve the tagine with the bread.

 *Ingredients:

 A cup of coarse-grain couscous.  A cup of boiling water.  A quarter of a red pepper, finely chopped.  A quarter of a yellow pepper, finely chopped.  A large zucchini, finely chopped.  One medium sized carrot, cut into small cubes.  A stick of green onions cut into circles.  Two tablespoons of olive oil.  two big spoons of lemon juice.  Two tablespoons of finely chopped parsley.  Small spoon of salt.  A teaspoon of black pepper

 * How to prepare:

 - Put the couscous and water in an airtight container, and it is preferable to cook the couscous with its own saucepan until it is cooked well and not clotted.  Leave the couscous for ten minutes until it becomes tender.  Put the yellow pepper, red pepper and chopped onion in a saucepan over a medium heat, and stir the ingredients until wilted.  Remove the saucepan from the stove, set the ingredients aside, then return the bowl to the rest of the vegetables.  Turn the couscous lightly with a fork until the grains separate from each other, then add the amount of fried vegetables, and turn the ingredients until they overlap with each other.  Season the couscous with salt and black pepper, then add olive oil and lemon juice.  Pour the couscous into a plate, and serve it with a pinch of parsley on top.