Bazin
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The Tale of Bazin
Story updated
Bazin, an unleavened barley dough beaten into a firm dome and served with a spiced meat sauce, has roots in Libya's Berber and Bedouin interior, where hardy barley suited the arid climate better than wheat. Its name comes from the Amazigh word for the dish, and it was already documented in the writings of 14th-century historian Ibn Khaldun.
Ingredients
Scale:· 6 servings
- 3 cups barley flour
- 1 cup all-purpose flour
- 4 cups water, plus more for the dough
- 1 lb lamb, cut into chunks
- 3 tbsp tomato paste
- 1 onion, chopped
- 2 potatoes, halved
- 2 eggs, hard-boiled
- 1 tsp turmeric
- 1 tsp cayenne pepper
Instructions
- 1Simmer lamb with onion, tomato paste, turmeric, cayenne, potatoes, and water until the meat is tender, about 35 minutes; keep the sauce.
- 2Mix barley flour and all-purpose flour with water in a pot over low heat, stirring constantly with a wooden bazin stick or sturdy spoon.
- 3Continue stirring and kneading over heat until the dough becomes a firm, smooth, dense mound, about 15-20 minutes.
- 4Shape the dough into a smooth dome and place in the center of a large serving platter.
- 5Arrange the meat, potatoes, and hard-boiled eggs around the dome.
- 6Pour the spiced tomato sauce over everything before serving.
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