Bazeen (Libya)
Bazeen is a traditional Libyan dish, known for its unique preparation and deep cultural roots. Made primarily from barley flour, Bazeen has a dense, dough-like consistency achieved by kneading barley flour with hot water, then shaping it into a large, round mound. It is typically paired with a rich tomato-based sauce, infused with spices, meat (often lamb), potatoes, and hard-boiled eggs. Bazeen is enjoyed by tearing off pieces of the dough and dipping them into the sauce, providing a balance of textures and flavours. Thank you Nada El-Majri for helping me with this recipe.
Ingredients
- 1/2 kilo lamb meat (preferably shoulder and leg of lamb)
- 1/2 large chopped onion (a full one if you like more onion)
- 1/4 cup olive oil
- 1.5 tbsp tomato paste
- 1/2 tbsp fenugreek
- 1/2 tbsp turmeric
- 1/2 tbsp red chilli
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1/2 large garlic clove (if you like more garlic, add as you please - just like the onion)
- 1 chopped fresh green chilli
- 2-3 medium potatoes peeled and halved
For the dough
- 1/2 kg barley flour
- 1/8 kilo plain / wheat flour
- 1/2 teaspoon salt
- 3/4 litre boiling water (more as needed)
Step 1: Stew
In a large pot over medium heat, add olive oil. Once heated, add fenugreek, onions, and chili, cooking until the onions soften and the mixture becomes fragrant.
Step 2
Add the meat along with the remaining spices, stirring to combine thoroughly.
Step 3
Add chopped garlic, mixing well. Stir in the tomato paste until evenly incorporated.
Step 4
Pour in about 1/4 of the boiling water, then lower the heat and let it simmer gently for 15 minutes.
Step 5
Add the rest of the water, increase the heat to medium, and cook for an additional 45 minutes.
Step 6
Add halved potatoes, reducing the heat to low. Cook until the potatoes are tender but still firm enough to hold their shape.
Step 7
Separately, boil 2-3 eggs until hard-boiled, which can be added to the stew when serving.
Step 8: Dough
Fill a pot with water and bring it to a boil. Carefully add the barley flour mixture by pouring it over the surface of the boiling water.
Step 9
Form an "island" by pushing the flour toward the center, then create a small well in the middle to allow the water to bubble through. Let it cook undisturbed for 45 minutes.
Step 10
After 45 minutes, stir the mixture thoroughly, then shape it into small balls for serving.