Haim Arbiv, Benghazi, Libya. Holocaust survivor from Giado camp, Libya.
By Vivienne Roumani-Denn
In the Encyclopedia of Jews in the Islamic World.
Libyan Jewish cuisine has unique dishes, such as mafrūm and lubya be’selk, that are typically eaten on Shabbat and holidays. This article discusses the food and drink of the Jews of Libya and the role of food in everyday and festival life.
From Jennifer Felicia Abadi’s Too Good to Passover
Libya by Vivienne Roumani-Denn
“During the Seder we all took turns reading passages from the haggadah… It was read sometimes in several languages, in Hebrew, first and foremost, as well as Judeo-Arabic because everybody …should understand it.”
Mafrum photo and recipe from jewsoflibya.com
Menora engraved in a rock in Cyrenaica from 1stc AD, survives millennia.