Entree: Mauritania – Northern Culinary Region – بازين ➤ Bāzīn (A dense steamed barley dough formed into a firm mound and served with a spiced meat and tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 3 cups (360 g) barley flour
- 3 cups (720 ml) water, plus extra 1/2 cup (120 ml) as needed
- 1 tsp (6 g) salt for dough
- 3 tbsp (45 ml) clarified butter or olive oil for dough
- 1 1/2 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil for sauce
- 1 large onion, finely chopped, 8 oz (225 g)
- 4 cloves garlic, minced, approx. 20 g
- 14 oz (400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) lamb or beef stock
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) harissa or other chili paste (optional)
- 2 hard-boiled eggs, large, approx. 50 g each
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt and black pepper to taste
- Lemon wedges for serving

Instructions

1. In a heavy pot, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until nicely seared, about 6–8 minutes. Remove and set aside.
2. Reduce heat to medium and add the chopped onion to the pot; sauté until soft and translucent, about 5–7 minutes. Add the garlic and cook 30 seconds more.
3. Stir in the tomato paste and spices (cumin, paprika, cayenne, turmeric) and cook 1–2 minutes to bloom the spices. Add the crushed tomatoes, stock, browned lamb, and harissa if using. Bring to a simmer, cover, and cook gently until the lamb is tender, about 1 to 1 1/2 hours. Adjust seasoning with salt and pepper.
4. While the sauce simmers, prepare the bazin dough: in a saucepan bring 3 cups (720 ml) water and 1 tsp (6 g) salt to a rolling boil. Reduce heat slightly and whisk in the barley flour in a steady stream to avoid lumps.
5. Cook the mixture over medium-low heat, stirring constantly, until it thickens and pulls away from the sides of the pan and forms a dense dough, about 8–12 minutes. Stir in 3 tbsp (45 ml) clarified butter or olive oil for shine and flavor.
6. Transfer the hot dough to a large wooden bowl or platter. Using a wooden spoon or a pestle, beat and fold the dough vigorously while it cools slightly until smooth and elastic. Wet your hands and shape into a compact dome or several mounds on a serving plate.
7. Make a shallow well in the center of the bazin mound and ladle the lamb and tomato sauce around and over the dough. Halve the hard-boiled eggs and arrange on top. Garnish with chopped cilantro or parsley and serve with lemon wedges.
8. Serve hot: tear pieces of bazin with the edge of a spoon or hand and scoop up sauce and meat. Leftovers keep refrigerated for 2–3 days; reheat gently with a splash of water to loosen the dough if needed.