North Africa · Main
Roz bil-Khalta (Spiced Rice Tossed with Liver, Toasted Almonds, and Sultanas)
Fragrant basmati rice infused with caramelized sugar and warm spices, garnished with pan-fried lamb liver, toasted almonds, and raisins.
The story
A crowning glory of Cyrenaican banquets and pan-Libyan festive cuisine, Roz bil-Khalta is the indispensable centerpiece at wedding feasts and formal receptions. The hallmark of authentic preparation is the initial caramelization of granulated sugar in oil, which lends the rice its characteristic amber hue, followed by quenching with rich lamb broth infused with cinnamon and cloves. The 'khalta' (mixture) topping features seared lamb or mutton liver, golden sultanas, and blanched almonds, creating an exquisite harmony of savory, sweet, and nutty elements.
Cook this next
Abamber (Chewy Almond and Orange Blossom Drops)
Crisp-shelled yet tenderly chewy Libyan almond macaroons perfumed with orange blossom water and capped with whole blanched almonds.
Asida (Steamed Wheat Flour Pudding with Melted Butter and Date Syrup)
A glossy, velvety steamed flour dome cradling a pool of rich clarified butter and deep, mineral-rich Libyan date molasses.
Bsisa (Spiced Roasted Barley and Chickpea Flour Paste with Olive Oil)
A fragrant, nutty roasted barley and spice paste bound with golden olive oil and sweet date syrup for pure desert sustenance.
Bureek bil-Bataata (Crisp Flaky Pastry Stuffed with Spiced Potatoes and Minced Meat)
Flaky, blistered pastry parcels loaded with creamy spiced mashed potatoes, savory minced beef, and fragrant parsley, fried crisp.