COPPER🇱🇾 Libya
Bazin recipe
Savor the rich flavors of traditional Libyan bazin.
Ingredients
- 500 g semolina flour
- 600 ml water
- 1 tsp salt
- 600 g lamb
- 1 onion
- 3 garlic
- 1 tsp cumin
- 1 tsp pepper
- 200 g chickpeas
How to make Bazin
- In a large mixing bowl, combine 500 g semolina flour, 1 tsp salt, and 600 ml water. Mix until well combined.
- Knead the dough for 5 minutes until smooth, then cover with a cloth and let it rest for 30 minutes at room temperature.
- While the dough rests, chop 1 onion and mince 2 garlic cloves.
- In a large pot over medium heat, cook 600 g chopped lamb, the onion, garlic, 1 tsp cumin, and 1 tsp pepper.
- Brown the lamb until it is tender, about 1 hour, stirring occasionally.
- After resting, shape the dough into a flat disc about 2 cm thick.
- Place the disc in a steamer lined with parchment paper and steam for about 45 minutes until cooked through and firm.
- Once steamed, let the dough cool for a few minutes, then slice it and serve topped with the lamb and 200 g chickpeas.
What is Bazin?
Bazin is a traditional dish from Libya, steamed, and takes about 120 minutes from start to finish. It is built around lamb, semolina flour and chickpeas. The recipe below uses 9 ingredients and is written out step by step.
How long does Bazin take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 8 steps, the longest being 45 minutes.
Any tips for making Bazin?
Use a mix of lamb cuts for richer flavor.
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