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Libyan Bazeen

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Libyan bazeen with a mound of barley dough surrounded by tender lamb and tomato stew in a deep serving dish.
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Bazeen is a distinctive Libyan dish built around a firm barley dough and a richly seasoned stew. The dough is served as the centerpiece, while lamb, chickpeas, and tomato provide the savory contrast.

Cook the barley dough until smooth, then simmer the lamb slowly with tomato and warm spices so the stew is tender and spoonable.

Wet the spoon or your hands lightly when shaping the warm barley dough to keep its surface smooth.

Serving Suggestions

Serve from the platter with extra stew around the dough and a simple cucumber and herb salad.

A spoon serving Libyan bazeen with lamb stew beside the barley dough on a rustic table.

Recipe Notes

Refrigerate the stew for up to three days. Reheat it gently with a splash of stock and shape fresh dough for the best texture.

Libyan bazeen with a mound of barley dough surrounded by tender lamb and tomato stew in a deep serving dish.

Libyan Bazeen

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A traditional Libyan main dish of barley dough served with tender lamb, chickpeas, and warmly spiced tomato stew.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Libyan
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Barley Dough
  • 3 cups barley flour
  • 1 tsp salt
  • 2 1/2 cups water
Lamb Stew
  • 1 1/2 lb lamb shoulder cut into bite-size pieces
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups crushed tomatoes
  • 3 cups lamb or chicken stock
  • 1 cup cooked chickpeas drained
  • 1 tsp ground turmeric
  • 1 tsp ground caraway
  • 1/2 tsp cayenne pepper
  • 1 tsp salt

Equipment

  • Large pot
  • Heavy saucepan
  • Wooden spoon
  • Serving platter

Method
 

Make the Barley Dough:
  1. Bring the water and salt to a boil in a saucepan. Slowly whisk in the barley flour until a thick paste forms.
  2. Reduce the heat and stir firmly for 8 minutes, then cover and rest for 10 minutes. Shape the warm dough into a smooth mound on a serving platter.
Cook the Lamb Stew:
  1. Warm the olive oil in a heavy pot. Brown the lamb in batches, then cook the onion for 5 minutes until softened.
  2. Add the garlic, tomato paste, turmeric, caraway, cayenne, and salt. Stir for 1 minute, then add the tomatoes and stock.
  3. Cover and simmer gently for 75 minutes, until the lamb is tender. Stir in the chickpeas and simmer uncovered for 10 minutes to thicken the stew.
Serve:
  1. Pour the lamb stew around the barley dough and serve hot, breaking off pieces of dough to scoop up the stew.

Nutrition

Calories: 690kcalCarbohydrates: 72gProtein: 39gFat: 28gSaturated Fat: 8gCholesterol: 92mgSodium: 920mgFiber: 11gSugar: 9g

Notes

  • Barley dough firms as it cools, so shape and serve it while warm.
  • Keep the lamb stew at a gentle simmer so the meat becomes tender without drying out.

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