Libyan Rishta Kiskas

Libyan Rishta Kiskas
A Traditional and Popular Dish in Libya

Libyan rishta is a traditional dish that is popular in Libya. It is a delicious and hearty meal that is perfect for any occasion. The dish is made from a combination of minced meat, onions, and spices, which are cooked together in a tomato-based sauce. The meat used in the dish can be either beef or lamb, depending on personal preference.

Making the Rishta Kiskas

To make Libyan rishta, start by finely chopping the onions and sautéing them in a large pot until they are soft and translucent. Then, add the minced meat and cook until it is browned. Next, add the spices and stir well to combine. The spices commonly used in Libyan rishta include cumin, paprika, turmeric, and cinnamon.

Libyan Rishta Kiska

Once the spices are well mixed with the meat, add the tomato sauce and water to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. While the rishta is cooking, prepare the kiskas, which are small pieces of boiled dough that are added to the dish at the end.

Making the kiskas

To make the kiskas, mix flour, water, and salt together until you have a dough. Then, shape the dough into small pieces and boil them in salted water for about 10 minutes. Once the kiskas are cooked, drain them and add them to the pot with the rishta.

Stir the rishta and kiskas together and let them simmer for another 10-15 minutes. The dish should be thick and hearty, with the kiskas soaking up the delicious tomato sauce. Serve the Libyan rishta kiskas hot and enjoy the rich and flavourful taste of this classic Libyan dish.

How to Make the Libyan Rishta Kiskas
For the pasta:

750 g white flour                                                                                                                                                  1 egg beaten                                                                                                                                                          1 tea spoon salt                                                                                                                                                    200 ml water enough to make a hard dough

Base sauce to cook meat:

4-6 lamb meat pieces                                                                                                                                            1 medium onion finely chopped                                                                                                                          3-4 table spoon tomato paste                                                                                                                            1 tea spoons each of:Black pepper, Turmeric, Red chili powder, Ginger, Cinnamon                                11/2 liter boiling water

Busla/Onion sauce:

4-5 medium onion cut into thin wings                                                                                                                2 cups chick peas soaked over night                                                                                                                1 tea spoon ground cloves                                                                                                                                  2 sticks cinnamon or 2 teaspoons ground cinnamon


  1. Mix the flour with the egg and salt. Add water gradually till you get a hard dough.
  2. Knead the dough. On a clean surface sprinkle cornflour under and over the dough, and roll out.
  3. Cut into strips and put through a pasta machine repeatedly, first to thin out and the second time to produce thin noodles similar to angel hair pasta.
  4. Put onions, spices, tomato paste and oil at the bottom part of the couscousiere.
  5. Stir and add the meat till the meat is cooked.
  6. Cook the chickpeas. Slice the onions into rings and add to the sauce.
  7. Place the rishda in the couscousiere and cook uncovered for around 15 minutes. Take down the couscousiere and pour the rishda into a bowl to fluff or separate the noodles to make sure they are not clumping. Put the rishda back in the couscousiere and cook again till fully cooked, around 20 minutes.
  8. Add potatoes and pumpkin to the sauce at the bottom part of the couscousiere.
  9. Take off the rishda, pour into a wide bowl if communal or separate plates. Pour the sauce over the noodles/pasta, and then add the meat and potatoes and pumpkin.

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