Bazin recipe

Libyan dome of barley dough beaten in the pot with a wooden stick until dense and smooth, served under a red lamb and tomato sauce with hard boiled eggs.

1 hour and 45 minutesmedium12 ingredients

Ingredients

• 600 g barley flour
• 200 g wheat flour
• 600 g lamb
• 3 tbsp tomato paste
• 1 onion
• 1 tsp turmeric
• 1 tsp ground fenugreek
• 1 tsp chili powder
• 2 potatoes
• 4 eggs
• 1700 ml water
• 4 tsp salt

How to make Bazin

1. Brown 600 g of lamb on the bone with 1 chopped onion in oil, then stir in 3 tablespoons of tomato paste, 1 teaspoon of turmeric, 1 teaspoon of ground fenugreek, 1 teaspoon of chili powder and 2 teaspoons of salt and fry the paste for 3 minutes.
2. Cover with 1 litre of water and simmer the sauce for at least 1 hour until the lamb is falling apart and the fat rises red on the surface.
3. Add 2 peeled potatoes cut in halves for the last 20 minutes, and hard boil 4 eggs separately.
4. Bring 1700 ml of salted water to a rolling boil in a heavy pot, sprinkle in a handful of the 200 g of barley flour mixed with 200 g of wheat flour and let it cook 5 minutes.
5. Pour in the rest of the flour in a mound, cover and let it steam over low heat for 15 minutes without stirring.
6. Beat the dough hard against the sides of the pot with a wooden stick or sturdy spoon for 10 to 15 minutes until it is lump free and pulls away in one mass; this beating is the whole dish and there is no shortcut for it.
7. Shape the hot dough into a smooth dome on a serving plate, wetting your hands or using a bowl to press it.
8. Ladle sauce over the dome and arrange the lamb, potatoes and halved eggs around the base.
9. Serve with lemon wedges and fresh or pickled chillies, eating by breaking pieces of the dome and dipping them in the sauce.

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