Tripoli – Libyan cities have seen a remarkable spread of ready-made meal and popular food preparation workshops over the last decade. This reflects clear shifts in daily lifestyles.
The home kitchen was once a cornerstone of Libyan social culture. Families were keen to prepare meals at home. They considered it part of their ingrained traditions. New phenomena have emerged with the accelerating pace of life. Social customs are also changing.
Observers attribute this shift to several factors. These include the spread of satellite channels and social media. Women’s participation in the labor market has also expanded. Economic pressures compel many families to seek faster meal preparation solutions.
Restaurants were not widespread in Libya until the 1980s. Residents of old Tripoli recall only one famous restaurant then. It was “Al-Barei Restaurant” in the Old City. Most Libyans preferred eating at home during that era.
Amidst this social transformation, small home-cooked food workshops emerged. Many are run by women. They have turned traditional cooking skills into small productive enterprises.
In a quiet alley in Ghout Al-Shaal district, Latifa Azz Al-Din’s experience stands out. Ghout Al-Shaal is one of the largest residential areas in western Tripoli. Her story exemplifies this transformation.
Latifa begins her day in her small workshop early in the morning. It is named “Jana for Libyan Foods”. Hands move quickly. The aromas of Tagine, Burek, and pastries fill the air. This scene reflects the story of a woman. She decided to transform her long-standing passion for cooking into a productive venture. This happens amid rising economic challenges in Libya.
Latifa states that the idea of opening the workshop was not spontaneous. It was an old dream she had since childhood. She loved cooking and considered it a space for creativity and expression. With encouragement from family and friends, she decided to officially start her project last Ramadan. She employed two workers to help meet the increasing demand.
She explains that choosing Ramadan for the project’s start was no coincidence. This month is a significant season for traditional Libyan dishes. The need for ready-made meals increases with changing daily lifestyles. Many families are busy with work and various commitments.
The workshop offers a diverse menu of popular dishes. These are highly sought after by customers. They include cheese Burek, Tagine, Mbatten, and Musakki. Couscous, rice, Reshta, and Fatat dishes are also available. Libyan soup, pastries, pizza, and some traditional baked goods are also offered.
Latifa notes that Ramadan’s unique aspect is customers’ focus on “seasonal dishes.” These are linked to the Libyan Iftar table. Examples include Burek, Tagine, and Mahashi. These dishes are almost daily staples during this month.
She adds, “Every day, I prepare about fifty pieces of each item. We try to vary the menu daily. It includes three types of pastries, three hot dishes, and three types of Musakki.” She explains that demand increases in the last days of Ramadan. Families are busy shopping for Eid al-Fitr. Many resort to reserving ready-made Iftar meals.
However, the path has not been without difficulties. Rising raw material prices pose the biggest challenge for the project. Latifa says the price of white flour reached about 29 dinars. The widely used cooking oil costs around 15 dinars. These increases directly affect production costs.
Despite this, Latifa is careful to consider her customers’ circumstances. She reduced prices for some items. These include Tagine, Burek, and Mbatten. She says, “Profit is important. But it’s more important to understand people’s situations. We are all living through the same crisis. It is linked to rising prices and the dinar’s declining value.”
Amidst these challenges, the project has also created job opportunities for several women. Latifa hired two additional workers during Ramadan due to increased demand. She also hired a cleaning lady. Latifa emphasizes that cleanliness is essential for any food preparation project’s success.
Latifa’s story reflects the reality of a growing number of Libyan women. In recent years, they have turned to small businesses. The popular food sector is particularly attractive. It allows them to leverage traditional cooking skills. These skills become a source of income.
During a field visit to the workshop, a Libyan News Agency team accompanied Latifa. They observed her preparing several dishes. These included cheese Tagine, Burek, Mbatten, and special Ramadan pastries. The team also gathered feedback from some customers.
Nour al-Din Mohammed, 60, visits the workshop at least three times a week. He buys Iftar meals. He explains he lives alone. He does not wish to frequently visit relatives’ homes. Salama Ali stated she came to buy Iftar meals for her and her family. They are temporarily residing in Tripoli. Her daughter is receiving medical treatment at a hospital there.
Latifa Azz Al-Din’s experience offers a microcosm of Libya’s ongoing social and economic transformation. Traditional kitchen skills are becoming small businesses. These provide income for families. They also meet society’s growing demand for ready-made meals.
Despite limited resources and price pressures, these small workshops continue their work. They rely on the reputation of “homemade food.” Customers trust this quality. Between cooking fires and rising costs, the stories of these project owners persist. They demonstrate the ability of Libyans to adapt to difficult circumstances. They transform economic challenges into opportunities for work and production.