Libyan Bazeen is a traditional and communal dish that's an iconic part of Libyan cuisine. This nourishing feast features a rich lamb or beef stew with hearty potatoes and hard-boiled eggs, all centered around a unique cone-shaped barley dough known as Bazeen. It's typically enjoyed by hand, making it an interactive dining experience full of flavor and culture.
Ingredients
🥩 4-6 chunks of lamb or beef (no specific brand)
🫒 Few tablespoons of oil (no specific brand)
🧅 1 onion, diced
🍅 2½ - 3 tablespoons of tomato paste (no specific brand)
🥔 2 potatoes, halved
🥚 4 hard-boiled eggs
🌿 ½ teaspoon Helba (Fenugreek)
🌶️ 1 teaspoon Cayenne pepper
🌱 1 teaspoon Turmeric
🧂 1½ teaspoons Salt
💧 4-5 cups of boiled water
🌾 3½ - 4 cups Barley flour
💧 1½ - 2 cups Water
🧂 Salt, to taste
Instructions
1- Preparing the Sauce:
- Heat oil in a stainless steel pot over medium heat.
- Add diced onion and sauté until tender.
2- Cooking the Meat:
- Stir in tomato paste and cook until oil adopts a reddish hue.
- Add lamb or beef chunks, browning them on all sides.
3- Seasoning and Simmering:
- Mix in the helba, cayenne pepper, turmeric, and salt.
- Pour in about 4 cups of boiled water, stirring well. Cover and bring to a boil.
4- Simmering the Ingredients:
- Reduce heat to simmer. Add more water if necessary during cooking.
- Once meat is partly cooked, add halved potatoes. Cook until potatoes are tender, then remove them.
5- Finishing the Sauce:
- Continue simmering meat until tender and sauce thickens.
- Return potatoes to the pot, add hard-boiled eggs, allowing them to heat through.
Preparing the Dough (Bazeen)
1- Mixing the Dough:
- Combine barley flour with water in a wooden bowl, mixing by hand into a smooth, sticky dough.
2- Boiling the Dough:
- Heat salted water in a large aluminum pot until boiling.
- Shape dough into flat discs with a hole in the center and lower them into boiling water.
3- Cooking and Shaping:
- Cover and boil for about 20 minutes, moving pieces occasionally to prevent sticking.
- Reserve 1-2 cups of the cooking liquid before draining.
4- Finalizing the Dough:
- Use the maghrif to break and smooth the cooked dough within the pot, incorporating reserved liquid as necessary.
- Transfer dough to a work surface, knead briefly, and shape into a smooth cone.
Serving
1- Arranging the Dish:
- Place dough cone in a large serving dish.
- Use a ladle to create a well atop the cone, filling it with oil from the sauce.
2- Serving the Ingredients:
- Arrange cooked eggs, potatoes, and meat around the base.
- Pour sauce over the dish, serving any extra sauce on the side.
3- Enjoying the Meal:
- Enjoy communally with hands, as tradition dictates.
Prep Time: 20 minutes
Cook Time: 60 minutes (sauce), 20 minutes (dough)
Total Time: ~1 hour, 40 minutes
Servings: 6
Equipment:
- 🥘 Stainless steel pot with glass lid (no specific brand)
- 🔄 Large aluminum pot with a metal lid (no specific brand)
- 🥄 Wooden spoon (no specific brand)
- 📏 Measuring cup (no visible brand)
- 🥣 Large wooden bowl (no specific brand)
- 🌀 Spice rack (generic plastic spice rack)
- 🍽️ Small bowls for prepped ingredients (no specific brand)
- 🥄 Ladle (no specific brand)
- 🌾 Traditional Maghrif (Libyan wooden spatula/pounder)
- 🧻 Kitchen towel (no specific brand)
- 🔌 Electric stovetop
Cooking Tips
- Ensure tomato paste is cooked properly in oil for a richer flavor.
- Maintain sauce at high heat before serving for optimal warmth.
- While shaping dough, utilize the maghrif for smoothness and traditional texture.
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Libyan Bazeen
