Libya
Bazeen
A smooth barley dough dome in a red lamb sauce, ringed with eggs and potatoes. Eaten with the hand.
110 minTime
47 gProtein each
mediumSpice
Make it your way
Grandma's wayBarley dough dome, lamb tomato sauce, eggs and potatoes.
The original750kcalsame
47 gproteinsame
13 gfibresame
110minutessame
Classic Libyan bazeen.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Brown the lamb and onion in oil, add tomato paste and spices and fry until dark red. Add water and simmer until tender.
- 2Add the potatoes for the last 25 minutes and the peeled eggs for the last 5.
- 3Bring salted water to the boil, add barley and wheat flour, and cook while beating hard with a strong wooden stick until it forms a stiff, smooth dough.
- 4Shape into a smooth dome in an oiled bowl, turn onto a platter, pour the sauce around and arrange lamb, eggs and potatoes.
Serve it like this
Set the dome in the centre of a large round platter, pour sauce around, ring with eggs and potatoes and serve lemon wedges and chillies on the side.
