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Bazin with lamb
Barley dough with lamb stew
Libya's dome of barley dough served with a spicy lamb and tomato stew
Bazin is the traditional festive dish of Libya, especially in Tripoli and the western mountains: a smooth, firm dome of barley-flour dough set in the middle of a wide dish, surrounded by a spicy lamb stew of tomato, chilli and turmeric, with hard-boiled eggs and potatoes. Everyone eats from the same plate with the right hand, pinching off dough and dipping it in the sauce. The mistake is not beating the dough hard enough: it should be pounded until completely smooth, or it tastes floury. Chef's tip: beat the dough with a wooden spoon, adding cooking liquid a spoonful at a time, until it pulls cleanly away from the pot.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the stew
- 2 ¼ lb lamb shoulder or neckin pieces, on the bone
- 4 tbsp olive oil
- 1 onionchopped
- 4 tbsp tomato paste
- 1 tsp hot chilli powder
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- 2 tsp salt
- 6 ¼ cups water
- 4 potatoespeeled and halved
- 6 eggshard-boiled and peeled
- 1 lemonin wedges
For the dough
- 1 ⅛ lb barley flour
- 1 ¾ oz plain flour
- 1 tsp salt
- 5 cups water
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Method
0/7 doneStep 1: Heat 4 tbsp olive oil in a large pot and brown 2 ¼ lb lamb shoulder or neck for 8 minutes. Add 1 onion and cook for 5 minutes.
13 minStep 2: Stir in 4 tbsp tomato paste, 1 tsp hot chilli powder, 1 tsp sweet paprika, 1 tsp ground turmeric, 1 tsp Libyan bzar or baharat spice mix and 2 tsp salt and fry for 2 minutes. Add 6 ¼ cups water, bring to a boil, cover and simmer for 1 hour 15 minutes until the lamb is tender.
77 minStep 4: While the stew cooks, mix 1 ⅛ lb barley flour and 1 ¾ oz plain flour in a bowl. Bring 5 cups water and 1 tsp salt to the boil in a pot, then tip in all the flour in a mound. Do not stir; cover and simmer gently for 15 minutes so the flour cooks.
15 minStep 5: Pour off and keep the hot water from around the flour. With a strong wooden spoon, beat and press the flour into the pot, adding the reserved water a spoonful at a time, for 10 minutes, until you have a smooth, firm dough that comes away from the sides.
10 minStep 6: With wet hands, shape the dough into a smooth dome and set it in the centre of a large, wide dish.
Step 7: Ladle the stew around the dome, with the lamb, potatoes and halved eggs arranged on top. The lamb should be fall-apart tender, well above the safe 160°F. Serve hot with 1 lemon. Keep leftover stew 2 days in the fridge.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 36 g
- Carbs
- 82 g
- Fat
- 24 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bazin with lamb take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of hot chilli powder?
- Cayenne, half the amount (hotter).
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