Name: Bazin
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 5 servings
Cuisine: Libyan
Ingredients: 300 g barley flour; 150 g fine semolina; 1 tsp salt; 500 ml water (for the dough, approximate); 700 g lamb (cut into chunks); 2 pieces onions (chopped); 3 cloves garlic (minced); 2 tbsp tomato paste; 1 tsp ground turmeric; 1 tsp paprika; 45 ml olive oil; 1 l water or lamb stock; 2 piece egg (hard-boiled, to garnish); salt and pepper (to taste)

Method

Brown the lamb

Heat the olive oil in a pot and brown the lamb chunks with the onions and garlic.

Build the sauce

Stir in the tomato paste, turmeric and paprika, then add the water and simmer until the lamb is very tender.

50 min

Make the bazin dough

Mix the barley flour, semolina and salt with hot water in a pot over low heat, stirring constantly until it forms a very firm, smooth dough that pulls away from the sides.

It should be stiff enough to hold its shape when mounded — much firmer than regular bread dough.

10 min

Shape the dome

Turn the hot dough out and shape it into a smooth dome on a serving platter using wet hands or the back of a spoon.

Make the well

Press a wide well into the center of the dome to hold the sauce.

Serve together

Pour the hot lamb sauce into the well, arrange the meat and boiled egg around the dome, and serve immediately.

Bazin

Ingredients

Method

Reviews · 0