We chose a random point on the world map and prepared its most well-known dish. Fortunately, this time Libya emerged from the South African countries. Libyan Cuisine is a cuisine that brings together very different elements that are a blend of both Italian, African and Middle Eastern cuisines. We have prepared the recipe for bazin, one of the most special dishes of Libya and one of the most difficult dishes to prepare, for you.
The most important feature of the bazin recipe, one of the indispensable dishes of Libya, is that it is a dish prepared with barley flour and served with dough kneaded for a long time. The shanks are cooked like Turkish delight; It is served with wonderful spices, potatoes and boiled eggs. It came to you from Libya, here is the bazin recipe!
For the stew:
- 3/4 cup oil
- 2 onions _
- 3 lamb shanks ( cut in half)
- 2 tablespoons tomato paste
- 1 teaspoon fenugreek
- 1 teaspoon of turmeric
- 1 teaspoon of ground red pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 liter of water
- 3 potatoes (large size )
- 6 boiled eggs
For dough:
- 3 cups barley flour
- 1 teaspoon salt
- 1.5 glasses of water
How to Make Bazin Recipe?
- For the stew, place a deep pressure cooker on a stove over high heat. Add oil and onions chopped into large cubes and fry.
- Put the shanks in the pot and continue roasting until they turn brown. Finally, add the tomato paste and all the spices and fry until their aroma comes out.
- Add hot water and turn the stove down to low. Close the lid of the pressure cooker, cook on very low heat for at least 45 minutes after the pot is in the cooking position.
- After the meat is cooked, add the potatoes cut in half into the pot and cook over low heat with the lid open until they become soft. Remove the stew from the stove and add hard-boiled eggs that you peeled while it rests.
- For the dough, mix barley flour and salt in a deep bowl. Add water little by little and knead a hard and smooth dough.
- Divide the kneaded dough into three equal parts and press into a disk shape. Pierce the middle of the dough with your finger, expand it slightly and shape it into a ring.
- Add plenty of salt to the water you boiled in a deep pot, throw the dough into it and cook over low heat for about 40 minutes until the dough floats to the surface.
- Remove the cooked dough from the water, place it in a deep bowl and reserve the cooking water. Mash the dough with a thick mallet or wooden spoon, add the cooking water little by little and mash until it becomes smooth and soft again. Stop adding water when the dough comes together and becomes smooth.
- Place the dough in a conical or round shape in the middle of a large serving tray, carefully arrange the ingredients in the stew around the dough, and finally pour the water over it and serve. Enjoy your meal!