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Bazin (Libyan National Dumpling with Lamb Stew)

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20 min
Prep
80 min
Cook

Ingredients

  • 400 g (3 cups) barley flour
  • 1 tsp salt
  • 700 ml (3 cups) water, plus extra as needed
  • 500 g (1.1 lb) lamb, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 medium potatoes, halved
  • 400 g (14 oz) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp paprika
  • 4 hard-boiled eggs
  • Salt and pepper, to taste

Method

  1. For the stew, heat olive oil in a large pot and brown the lamb chunks on all sides, about 8 minutes.
  2. Add the onion and cook until softened, then add garlic and cook 1 minute more.
  3. Stir in tomato paste, chopped tomatoes, turmeric and paprika, and cook for 5 minutes.
  4. Add enough water to cover the meat, bring to a boil, then reduce heat and simmer covered for 45 minutes.
  5. Add the halved potatoes and continue simmering for 20-25 minutes until the meat and potatoes are tender.
  6. Season with salt and pepper.
  7. Meanwhile, prepare the bazin dough: bring the water to a boil in a separate pot, gradually whisk in the barley flour and salt, and cook over low heat, beating continuously with the magraf or a sturdy wooden spoon for 15-20 minutes until it forms a smooth, very firm, elastic dough that pulls away from the sides of the pot.
  8. Wet your hands with cold water and shape the dough into a smooth dome, placing it in the center of a large serving platter.
  9. Pour the lamb and potato stew around the dome, and arrange the halved hard-boiled eggs on top or around the dish.
  10. Serve immediately while hot, with diners tearing pieces from the dome to dip into the stew.

Introduction: Bazin is widely regarded as Libya's national dish: a firm, unleavened dome of boiled barley flour dough, beaten smooth with a special forked stick called a magraf, and served at the center of a shared platter surrounded by a rich lamb, potato and egg stew.

Cultural Background: Bazin is widely regarded as Libya's national dish: a firm, unleavened dome of boiled barley flour dough, beaten smooth with a special forked stick called a magraf, and served at the center of a shared platter surrounded by a rich lamb, potato and egg stew. Diners traditionally eat communally, tearing off pieces of the dough to dip into the surrounding sauce, making it as much a social ritual as a meal.

Tips: The bazin dough should be firm enough to hold its shape when domed – continue beating if it looks too loose. Keep your hands wet with cold water when shaping the dough, as it is very sticky.

Variations: A version made with wheat flour instead of barley is called Assida in some regions and is softer in texture, typically reserved for celebratory occasions rather than everyday bazin.

Storage: Refrigerate stew and bazin separately in airtight containers for up to 3 days.

Reheating: Reheat the stew gently on the stovetop; slice the cooled bazin dome and warm briefly in a covered pan with a little stew liquid, as it hardens when cold.

FAQs:

Q: Why is the dough so firm?

A: Bazin's firm dough is intentional, meant to be torn and dipped rather than eaten like bread.

Q: Can I make bazin dough in a stand mixer?

A: A dough hook can help toward the end, but the dense mixture is traditionally worked by hand with a sturdy stick.

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