Meat
Libyan Abrak
Abrak
Libya
Vine or cabbage leaves rolled around rice, minced meat and herbs and simmered tightly packed in a lemon and tomato broth.
Original eatfuls sticker artwork
What it is
A closer look at Libyan Abrak.
Vine or cabbage leaves rolled around rice, minced meat and herbs and simmered tightly packed in a lemon and tomato broth.
What to look for
Know it when you find it.
Rolled thin — a fat abrak is a lazy one. Served at room temperature as often as hot.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Libyan Abrak.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ethiopia
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Palestine
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Lithuania
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Cabbage leaves stuffed with minced meat and rice, braised in tomato sauce.
Medellín, Colombia
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Mongolia
Boodog
Боодог
Boodog is a whole goat roasted inside its hide with heated stones, sealing the meat in steam and fat for a Mongolian herder’s feast.
Asturias, Spain
Cachopo
Asturian breaded veal or pork stuffed with ham and cheese.
Italy
Capra alla neretese
In Italy, Capra alla neretese is goat pieces braised with tomato, peppers, onion, and herbs.