Kyrenaian Cuisine is devided into the many Ilkhanates and Khanates. It is usually described as spicy.

Staple foods

  • Dairy and milk products: Yoghurt, buttermilk, butter, cream. Cheese to some extend (especially goat milk cheese).
  • Grains: Barley, Sorghum, Upland Rice, 
  • Freshwater Fish: 
  • Meats: Goats, sheep, lamb, chicken.
  • Seafood:
  • Vegetables: Potatoes (in some regions), carrots, zucchini, onions, olives.
  • Fruits: Dates, figs, grapes, peaches, nectarines, oranges, citruses
  • Nuts: Almonds, peanuts, pine nuts, pistachios, walnuts
  • Spices and Greens: Parsley, coriander, mint, spinach, saffron, black pepper, cinnamon, coriander.

Playing into the misconception, that Kyrenaians are muslims (they are Kyrenaian Polytheists), is the almost complete absence of pig and pig products in Kyrenaian Cuisine - however, that is more a preference as pigs consume much water for little return, with the same problem explaining the absense of cattle. In the Kyrenaian Colonies, the situation was different as the water ressources were more easily available.


See Main Article: Kyrenaian Tea Culture.

Water is in short supply, but

Rose Water is more often used as an ingredient.


Doggy Aragh is a popular spirit, made of anise and grapes and usually watered down as it has a very high alcoholic content.


short and simple meal of tea, bread and cheese or rarely jam, 


Lunch, consumed usually between 1 p.m. and 3 p.m., is the lightest meal of the day, just a quick filler before the main action of the day continue and to weather the hottest times of the day. The three classics are:

  • Falafel/felafel or alkurat almaqaliya (literally 'fried ball'): Deep fried ball of chickpeas, usually served with a spicy sauce.
  • Tabbouleh/Kisir: A light salad, made of parsley, tomato and a ground grain, usually barley.
  • Kibbeh/Kobeiba/Kubbeh: Ground grain (usually barley), onions and finely ground meat, spiced, and then either served raw, baked, cooked or fried.


Dinner is the most important meal of the day, usually for the entire family to come together and to eat together - and usually it is also the most festive meal of the day.

In the Ilkhanate of Sarepta, where a lot of fish is consumed, Samke Harrar is a popular dish, lightly lemon-marinated fish, baked, and then covered in a sauce of Tahini paste and lemon juice and spices.

Saltah is another popular dinner, a stew based on a brown meat stew known as Maraq, together with a dollop of Fenugreek froth and a condiment known as Sahawiq, which is a salsa made of different herbs and spices, with potatoes and vegetables added to the stew. It is usually served with flat bread.


A popular desert is alfakihat murzibani or alfakihat, a marzipan confectionary shaped to look like fruits and flavoured after the fruit its supposed to look like with syrup. The term alfakihat is usually found in dictionaries as 'fruits', but in Kyrenaian, fakiha means fruit.


Luqaimat is a popular sweet, dumplings drizzled with date molasses,

See Also

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