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Bazeen
Bazeen is a traditional Libyan dish made from barley flour, water, and salt, formed into a dense, dough-like consistency. It is typically served with a rich, spiced tomato-based stew containing lamb, chicken, or beef, along with vegetables like carrots, potatoes, and sometimes pumpkin. Boiled eggs are a common accompaniment. Bazeen is traditionally eaten by hand, with pieces of the dough torn off and dipped into the stew, creating a communal dining experience.
ð§ ææ
- 4 cups Barley flour
- 5 cups Water(for dough, plus more for stew)
- 2 tsp Salt(divided)
- 1 kg Lamb shoulder(cut into chunks)
- 0.5 cup Olive oil
- 1 large Onion(chopped)
- 3 cloves Garlic(crushed)
- 3 tbsp Tomato paste
- 0.5 tsp Fenugreek(ground)
- 1 tsp Cayenne pepper
- 1 tsp Turmeric
- 3 medium Potatoes(peeled and halved)
- 4 large Eggs(hard-boiled, for serving)
ðšâð³ äœãæ¹
- 1
Prepare the stew: Heat olive oil in a large pot over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add the crushed garlic and cook for another minute until fragrant.
- 2
Add the lamb chunks to the pot and brown them on all sides. Stir in the tomato paste, ground fenugreek, cayenne pepper, and turmeric. Cook for 2 minutes, stirring constantly.
- 3
Pour in 4 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the lamb is tender. Add more water if the stew becomes too thick.
- 4
Add the halved potatoes to the stew. Cover and simmer for another 20-30 minutes, or until the potatoes are tender.
- 5
Prepare the bazeen dough: In a deep bowl, combine the barley flour and 1 tsp of salt. Gradually add 1 cup of water, mixing until a stiff dough forms. Knead the dough for about 5-10 minutes until smooth.
- 6
Bring a large pot of water to a rolling boil. Carefully add the barley dough, shaping it into a large, flat disc or mound. Boil for about 45 minutes, or until the dough is cooked through.
- 7
Remove the dough from the boiling water and place it in a large, flat serving bowl. Knead the dough again with a wooden spoon or your hands (carefully, as it's hot) until smooth and lump-free. Shape it into a dome with a flat base.
- 8
Pour the lamb and potato stew around the bazeen dome. Arrange the hard-boiled eggs around the stew. Serve immediately.
ð¡ ããã®ã³ã
- âTraditionally, bazeen is eaten with the hands, tearing off pieces of dough and dipping them into the stew.
- âEnsure the barley flour is finely ground for a smoother dough.
- âIf the dough is too dry, add a little more hot water; if too wet, add more barley flour.
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- Use beef or chicken instead of lamb.
- Add cubes of pumpkin to the stew.
- Serve with a side of spicy pickled peppers (filfel chuma).