Sunday, January 15, 2012


Boosla just means onion. Its a topper thats used on many main Libyan dishes. Its always the same recipe. If I call for Boosla, this is it!

What you'll need:
- 3 onions
- 2 tablespoons samin ( سمنة ) or ghee
- 1 cup garbanzo beans
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Harrarat

What to do:
1. Peal onions and cut them into halves (top to bottom NOT in the middle)

2. You want to cut the onion into about 1/4 inch slices using this technique.

3. In a pot on medium-high heat, add the onions and ghee. Mix to insure the onions are coated. You want to constantly stir so that it doesnt burn or catch on the bottom of the pot.
5. The onion will begin to soften and become translucent you can add the garbanzo beans
6. Lower heat to medium and add some of the ''dahaan'' or top oil from your sauce (tabeekha) to the onions. Also add cinnamon and Hararat, stir and give this about 5 mins to cook

7. Add tabeekha or sauce to the boosla there is enough of it to make it swimming in a bit of sauce but not like soup.
8. Lower the heat to medium-low and allow this to cook for about 20 mins or until the garbanzo beans are soft and cooked.
Finished Product