Dish

Torly

Torly is made by browning lamb in a large pot, then adding chickpeas, onions, garlic, tomatoes, and a variety of spices such as cumin, coriander, and paprika. The mixture is then simmered until the lamb is tender and the flavors have melded together. The result is a rich and flavorful stew that is sure to satisfy.

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Casserole

Origins and history

Torly has been a staple of Libyan cuisine for centuries. It is often served at family gatherings and special occasions, and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free, can be made dairy-free by omitting any dairy-based garnishes

Variations

Variations of Torly can include the addition of other vegetables such as carrots or potatoes, or the use of different types of meat such as beef or chicken. Vegetarian versions can also be made by using a meat substitute or omitting the meat altogether.

Presentation and garnishing

Torly can be presented in a large serving bowl or individual bowls. Garnish with a sprig of fresh parsley or cilantro for a pop of color.

Tips & Tricks

To save time, use canned chickpeas instead of soaking and cooking dried chickpeas. Make sure to rinse and drain the canned chickpeas before adding them to the stew.

Side-dishes

Torly is often served with a side of couscous or rice to soak up the delicious sauce. It can also be served with a side of crusty bread to mop up any remaining sauce.