Slow-cooked bazeen, sharba that smells like a grandmother's courtyard, mbatten crisped in a steel-sided kitchen that parks where you work.
Every dish photographed on butcher paper, just like it comes out the window. Click anything your eyes want first.


Pickup available today · Confirm location with your zip code
Before your brain decides, your mouth already knows. These are the spices that make Libyan food impossible to forget.
Slightly bitter · Warm · Earthy
Bitter-warm seed that deepens lamb stews. The note that makes sharba taste like it was cooked all morning.
Complex · Aromatic · Warm
Seven-spice blend ground fresh. Allspice, black pepper, cinnamon, coriander, cumin, cloves, nutmeg.
Sour · Floral · Fermented
Sun-dried until it rattles. Cracks open in the broth and releases a sour-floral perfume no fresh lime can replicate.
Smoky · Deep heat · Garlicky
Red pepper paste with caraway and garlic. Applied by hand to mbatten. Burns slow, not sharp.
Earthy · Slightly bitter · Golden
The yellow that stains everything — the pot, your fingers, the butcher paper. Present in every main.
Floral · Warm · Mysterious
"Head of the shop" — the spice merchant's best blend. Over a dozen spices, proportions kept private.
"The exact ratio of turmeric to cumin they remember."
Construction crews, office lunches, family gatherings. Order a tray, confirm the drop-off spot, and we bring the whole kitchen.

Serves 4–6
One main, two sides, flatbread. Enough for the guys who arrive first.
Serves 10–14
The construction-site order. Two mains, sharba, sides, and enough bread that nobody complains.
Serves 20–30
Full Libyan spread. Whole table covered. Guests don't need to ask what anything is — they'll smell it first.
Need something larger or custom? Book us for your event →