Chef-tested recipe
A Libyan barley-flour dough served with lamb, tomato sauce, potatoes and eggs.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- The lamb sauce spooned generously around the bazin
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g barley flour paid link
- 750 ml water, approximately, for bazin
- 8 g salt, divided paid link
- 800 g lamb shoulder, cubed
- 200 g onion, chopped
- 60 g tomato paste
- 400 g tomatoes, chopped
- 600 g potatoes, peeled and halved
- 4 hard-boiled eggs paid link
- 4 g turmeric
- 4 g chilli powder or paprika paid link
- 30 ml olive oil paid link
- 1 litre water for the sauce
Method
Brown lamb lightly in oil. Add onion, tomato paste, tomatoes, turmeric and chilli and cook until fragrant.
Add water and simmer 45 minutes, then add potatoes and continue until meat and potatoes are tender.
For the bazin, bring salted water to a boil and gradually work in barley flour with a strong spoon until a very firm dough forms.
Continue working the dough over low heat until smooth and cooked through, then shape it into a mound on a large platter.
Arrange lamb, potatoes and eggs around the bazin and spoon the tomato sauce around the base.
Beginner Technique Notes
Bazin requires vigorous stirring and a sturdy spoon. Add water gradually; the finished dough should be firm enough to hold a mound.
Substitutions
Beef can replace lamb. Barley flour is characteristic and should not be replaced if you want the traditional texture.
Storage
Store bazin and sauce separately in the refrigerator for up to 2 days. Reheat the sauce fully and steam or microwave the bazin with a little water.
Allergen Notes
Barley contains gluten. Egg is also present.
Always Cook with Heart. Always!
