Entree: Libya – بزين ➤ Bazeen (Unleavened barley dough with lamb stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 4 cups (480 g) barley flour
- 1 cup (120 g) all-purpose flour
- 5 cups (1.2 L) water (for dough) plus extra as needed
- 2 tbsp (30 ml) olive oil (for dough)
- 1.5 lb (680 g) lamb shoulder, boneless, cut into 1-inch chunks
- 2 tbsp (30 ml) olive oil (for stew)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 garlic cloves, minced, approx. 0.3 oz (9 g)
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) crushed tomatoes (canned)
- 4 cups (960 ml) water or lamb stock
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1.5 tsp (9 g) salt, divided
- 4 large eggs, approx. 200 g (for poaching/boiling)
- 2 tbsp (30 ml) olive oil or clarified butter (to finish dough)
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Freshly ground black pepper to taste

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Brown the 1.5 lb (680 g) lamb pieces in batches until nicely seared; remove and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook 2 minutes more, stirring to caramelize the paste.
3. Return the lamb to the pot, add the crushed tomatoes and 4 cups (960 ml) water or stock. Stir in cumin, coriander, turmeric, cayenne, and 1 tsp (6 g) of the salt. Bring to a simmer, then cover and cook gently for 45–60 minutes, until lamb is tender and the sauce has reduced to a thick stew. Adjust salt and pepper.
4. During the last 10 minutes of the stew, gently add the 4 large eggs, approx. 200 g, to the simmering sauce to poach, or boil them separately for hard-boiled eggs and peel when done.
5. Meanwhile, prepare the bazeen dough: bring 5 cups (1.2 L) water, 1 tsp (6 g) salt, and 2 tbsp (30 ml) olive oil to a rolling boil in a heavy pot. Reduce heat to medium-low so it simmers.
6. Whisk together 4 cups (480 g) barley flour and 1 cup (120 g) all-purpose flour in a bowl. Gradually add the flour mixture to the simmering water in small handfuls, stirring constantly with a sturdy wooden spoon or a dough paddle to prevent lumps. The mixture will thicken rapidly.
7. Continue beating and stirring the dough over medium-low heat for 10–15 minutes until a firm, elastic, glossy dough forms and it pulls away from the sides. Add small splashes of hot water if too stiff; add a little more flour if too loose. Traditional technique uses vigorous beating to achieve a smooth, dense mass.
8. Remove from heat and oil your hands or use a wet wooden spoon to shape the dough into a smooth dome on a large serving platter. Make a shallow well in the center.
9. Pour the lamb stew around the base of the dome and place the poached or boiled eggs on top or around the stew. Drizzle 2 tbsp (30 ml) olive oil or clarified butter over the dome and garnish with chopped parsley or cilantro.
10. Serve hot: guests break off pieces of the dough with spoons or hands (or share with flatbread) and dip into the stew and eggs.