Libyan Coastal & Tripolitanian
Bazin
Libya's national dish: a smooth dome of beaten barley dough set in the center of a shared platter, surrounded by a rich tomato-and-lamb stew with eggs and potato — eaten with the hands, pinching dough and sauce together.
2 hr · Serves 6 · Takes some skill
6
Ingredients
Dough
Stew
Spice
Garnish
Method
Start cooking mode- Prep 30 min · Cook 90 min · 120 min total
- hard
- 1
Build a thick, deep-red tomato-and-lamb stew with Libyan spices and potato.
- 2
Cook barley flour into boiling salted water and BEAT it hard with a stout stick or spoon into a very stiff, smooth dough.
- 3
Shape the dough into a dome in the center of a wide platter; pour the stew around it; arrange lamb and eggs. Eat by hand from the shared tray.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
