Libyan Bazin: A North African Culinary Tradition
Bazin is a traditional Libyan dish that embodies the rich flavors and culinary heritage of North Africa. This hearty main course combines a flavorful meat stew, typically made with beef or lamb, with potatoes and hard-boiled eggs, all served over a uniquely shaped barley flour dough. The dish is often shared communally, making it a perfect centerpiece for gatherings and celebrations.
Ingredients
🥩 1 kg beef or lamb chunks, high-quality local cuts
🧅 1 large onion, chopped
🫒 4 tbsp olive oil, California Olive Ranch
🍅 3 tbsp tomato paste
🌿 1 tbsp fenugreek
🟡 1 tbsp turmeric powder
🌶️ 1 tbsp red chili powder
⚫ 1 tbsp black pepper
🧂 1 tbsp salt
🧄 2 garlic cloves, chopped
🌶️ 1 green Serrano chili, chopped
🥔 2-3 medium potatoes, peeled and halved
🥚 1-4 hard boiled eggs
🌾 600g barley flour, Bob's Red Mill
🧂 1 tsp salt
💧 500 ml water
Instructions
1- Prepare Meat Stew:
- In a large cast iron pot (such as a Le Creuset), heat 4 tbsp olive oil over medium-low.
- Add the chopped onion and sauté until golden and translucent.
- Stir in the Serrano chili and garlic until fragrant.
2- Brown the Meat:
- Add the beef or lamb chunks and brown on all sides.
3- Add Seasonings and Simmer:
- Mix in fenugreek, turmeric, red chili, black pepper, salt, and tomato paste until thoroughly combined.
- Pour enough water to cover the meat, bring to a boil, then reduce heat. Cover and simmer for 1-2 hours until the meat is tender, adding water as needed.
4- Cook Potatoes and Eggs:
- Peel and halve the potatoes. Add them to the stew and cook for 20 minutes until soft.
- Just before serving, add the hard-boiled eggs and turn off the heat.
5- Prepare Dough:
- In a white mixing bowl, combine barley flour and water.
- Knead the mixture by hand until smooth, adding water or flour to adjust consistency.
- Flatten into disks about 1/4 inch thick and make a small hole in the center.
6- Cook Dough:
- Boil salted water in a large metal pot. Add the disks, stir gently, and simmer for 20 minutes. Reserve 1 cup cooking water.
- Drain the dough, then knead it on a work surface until smooth. Use reserved water if needed.
7- Shape and Serve Dough:
- Shape the dough into a cone and place it on a serving dish, pressing gently to secure.
8- Assemble the Dish:
- Arrange the meat stew, potatoes, and eggs over the dough cone in a large, reddish-brown serving dish.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4-6 servings
Equipment:
- Wooden chopping board
- Kitchen knife with a dark handle
- Large cast iron pot, Le Creuset
- Wooden spoon
- Pepper grinder
- White mixing bowl
- Ozeri digital kitchen scale
- Large metal pot
- Metal strainer/colander
- Reddish-brown serving dish
- Silver vegetable peeler
- Metal ladle
Cooking Tips
- Ensure the meat stays submerged by replenishing water as needed during simmering.
- Aim for a smooth, non-sticky dough texture, adjusting with flour or water as necessary.
- Creating a hole in the dough disks allows for faster and even cooking.
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