Libya a country which became independent in 1951, had previously been ruled by Spain (in the 16th century), the Ottomans, and (for 40 years in the 20th century) Italy. This history has left some marks on the cookery and foodways of Libyans; but the effect of increased prosperity (from oil) and the consequent expansion of food imports, in the last part of the 20th century, has perhaps made a greater impact.
As Merdol (1992) has put it: ‘Libyan people eat three meals a day. But one may say that they set the table just for lunch. Other meals are light and not given too much consideration.’