Libyan Bazin Recipe
Bazin is a popular Libyan unleavened bread (also considered a dough-based dish) made by boiling barley flour and salt in water and beating it with a stick called magraf until it develops into a dough which is then baked or steamed.
The bread is characterized by its hard texture, achieved by the usage of large amounts of salt.
Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton.
RECIPE INGREDIENTS
Bread:
1 kilo barley flour
1/4 kilo plain / wheat flour
1 tablespoon salt
about 11/2 litre boiling water plus more if needed
Stew:
about 1 kilo meat (preferably shoulder and leg of lamb)
500g pumpkin cut into medium sized cubes (optional)
1 large chopped onion
1/2 cup olive oil
3 tablespoons tomato paste
1 tablespoon fenugreek
1 tablespoon tumeric
1 tablespoon red chilli
1 tablespoon black pepper
1 tablespoon salt
1 large garlic clove
2 chopped fresh green chillies
3-4 medium potatoes peeled and halved
Hard boiled eggs
DIRECTIONS ON HOW TO MAKE LIBYAN BAZIN RECIPE
Making Bread:
In large bowl, mix the barley with the plain flour.
Over medium heat, in a deep pot, pour 1 litre of boiling water and add 1 tablespoon salt. Pour in the barley mix, all at once.
With a wooden spoon, push in the edges, creating an island of flour in the middle of the pot, allowing the water to bubble around it. Do not disturb the flour in the middle. Do not cover the pot.
Stick a wooden spoon in the middle of the island, and move the spoon a little so the water can bubble up inside, then do not disturb. Leave the dough to cook for 45 minutes on medium heat.
Using the wooden spatula, mix well with the water in the pot, you might need to add more hot water to make a medium hard dough.
Using the spatula press the dough against the edges of the pot to remove any lumps.
Test the dough by pressing it in your fist and checking if it holds together well. Remove the dough from the pot. Place in a large flat serving bowl and knead it to get rid of the lumps, then form into a ball. If there are deep cracks you need to knead it again.
Form the bazeen by placing your palm on the ball and rolling in circular motions around the dish until you have a smooth dome with a flat base.
Press the edges down to make the dough stick to the dish.
Making Stew:
Under medium heat, pour the olive oil in a saucepan. Add the fenugreek, onion and chillies to the pot. Stir and cook until the onion begins to soften. Add the meat to the pot and stir in the spices and mix.
Add the roughly chopped garlic cloves. Add tomato paste, mix well. Then add about 1/2 litre of boiling water.
Cook on low heat for about 15 minutes then add another litre of boiling water and cook on medium heat for further 45 minutes Add potatoes halves, cook on low heat.
Test the potatoes.Remove the sauce from heat.
Pour the tomato sauce around the dough. Arrange the meat, potatoes, and pumpkin if used. Peel and add the six hardboiled eggs.
Bazeen is served with fresh chillies and lemon.
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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Libyan Bazin Recipe
Description
Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton.
Ingredients
Bread:
1 kilo barley flour
1/4 kilo plain / wheat flour
1 tablespoon salt
about 11/2 litre boiling water plus more if needed
Stew:
about 1 kilo meat (preferably shoulder and leg of lamb)
500g pumpkin cut into medium sized cubes (optional)
1 large chopped onion
1/2 cup olive oil
3 tablespoons tomato paste
1 tablespoon fenugreek
1 tablespoon tumeric
1 tablespoon red chilli
1 tablespoon black pepper
1 tablespoon salt
1 large garlic clove
2 chopp
ed fresh green chillies
3-4 medium potatoes peeled and halved
Hard boiled eggs
Instructions
Making Bread:
In large bowl, mix the barley with the plain flour.
Over medium heat, in a deep pot, pour 1 litre of boiling water and add 1 tablespoon salt. Pour in the barley mix, all at once.
With a wooden spoon, push in the edges, creating an island of flour in the middle of the pot, allowing the water to bubble around it. Do not disturb the flour in the middle. Do not cover the pot.
Stick a wooden spoon in the middle of the island, and move the spoon a little so the water can bubble up inside, then do not disturb. Leave the dough to cook for 45 minutes on medium heat.
Using the wooden spatula, mix well with the water in the pot, you might need to add more hot water to make a medium hard dough.
Using the spatula press the dough against the edges of the pot to remove any lumps.
Test the dough by pressing it in your fist and checking if it holds together well. Remove the dough from the pot. Place in a large flat serving bowl and knead it to get rid of the lumps, then form into a ball. If there are deep cracks you need to knead it again.
Form the bazeen by placing your palm on the ball and rolling in circular motions around the dish until you have a smooth dome with a flat base.
Press the edges down to make the dough stick to the dish.
Making Stew:
Under medium heat, pour the olive oil in a saucepan. Add the fenugreek, onion and chillies to the pot. Stir and cook until the onion begins to soften. Add the meat to the pot and stir in the spices and mix.
Add the roughly chopped garlic cloves. Add tomato paste, mix well. Then add about 1/2 litre of boiling water.
Cook on low heat for about 15 minutes then add another litre of boiling water and cook on medium heat for further 45 minutes Add potatoes halves, cook on low heat.
Test the potatoes.Remove the sauce from heat.
Pour the tomato sauce around the dough. Arrange the meat, potatoes, and pumpkin if used. Peel and add the six hardboiled eggs.
Bazeen is served with fresh chillies and lemon.