Bazeen: Traditional Libyan Barley Dough with Lamb Stew

Ingredient Overview & Easy Swaps

Everything you need for a nourishing Bazeen dinner:

• 300g lamb (shoulder, shank, or stew cuts)

  • Why? Offers rich flavor and becomes perfectly tender in the stew.

  • Swap: Use beef or goat if lamb is hard to find; for a vegetarian twist, try mushrooms, chickpeas, or eggplant.

• 200g barley flour

  • Why? The classic ingredient for bazeen’s chewy, nutty dough.

  • Swap: In some regions, wheat flour is used, but barley is most authentic.

• 1 onion (50g)

  • Why? Adds a naturally sweet and savory flavor base.

• 2 tomatoes (100g)

  • Why? Gives color, acidity, and a gentle tang to balance the stew.

  • Swap: 1 cup canned diced tomatoes if fresh aren’t available.

• 2 tbsp olive oil

  • Why? Adds richness and heart-healthy flavor.

• 1 tsp salt

  • Why? Essential for seasoning both dough and stew.

• 1 tsp turmeric

  • Why? Lends golden color and subtle earthy warmth.

  • Optional swap: Add a pinch of black pepper or cumin for extra depth.

• 500ml water

  • Why? For both the stew and cooking the barley dough.

Optional add-ins: Sliced carrots, potatoes, or peas in the stew for extra vegetables and heartiness.

Nutrition Facts for Bazeen with Lamb Stew

(Per serving; serves 3)

• Calories: ~420 kcal

• Protein: 24g

• Fat: 16g

• Carbohydrates: 42g

• Fiber: 8g

• Sugar: 5g

• Sodium: ~800mg

Values estimated for standard lamb, barley, and olive oil. Adding potatoes or other vegetables will vary numbers slightly.

Step-by-Step: How to Make Bazeen with Lamb Stew

1. Make the Lamb Stew

• Chop the onion and tomatoes.

• In a large pot, heat 2 tablespoons of olive oil over medium heat.

• Add onions and tomatoes; sauté for 5 minutes until softened and fragrant.

• Stir in lamb pieces, 1 teaspoon turmeric, and 1 teaspoon salt.

• Add 500ml water, bring to a gentle boil, then lower heat to a simmer.

• Cover and stew for 30 minutes (or longer if you want the lamb super tender), adding more water if needed. The stew should be saucy but not watery.

2. Make the Barley Dough (Bazeen)

• While the stew simmers, bring about 400ml of water to a boil in a heavy pot.

• Gradually add the 200g barley flour, stirring constantly with a sturdy spoon (wooden works best) to prevent lumps.

• Cook and stir over medium-low heat until the mixture pulls together into a sticky, pliable dough—about 10 minutes.

• If the dough is too stiff, add a splash more boiling water; if too loose, sprinkle in a little extra flour.

• When smooth, shape the dough into a mound or ball in a serving dish, creating a slight well in the center.

3. Assemble & Serve

• Pour the hot lamb stew (with plenty of sauce) over and around the barley dough mound.

• Serve straight away, inviting everyone to break off pieces of dough and enjoy with spoonfuls of stew.

• Traditionally, Bazeen is eaten with the right hand, but you can use spoons or forks—make it your own!

Tips & Tricks for Authentic Bazeen

• Use a strong spoon: Barley dough is thick (and sticky!). A wooden spoon or “makhrafa” (traditional tool) makes stirring easier.

• For extra-fluffy dough: Beat well while cooking and shape with wet hands to get a smooth dome.

• Let lamb stew low and slow: Longer simmering results in softer, more flavorful stew.

• Add extra veg: Potatoes, carrots, or green beans stretch the stew and add nutrition.

• Feel free to eat with hands: It’s all part of Bazeen’s communal spirit!

Creative Serving Ideas

• With salad: Pair with a crisp tomato-cucumber salad with lemon for a fresh contrast.

• Add chili: Serve with harissa or fresh chili on the side for a spicy kick.

• Family-style: Serve in a big, shallow dish for sharing.

• For leftovers: Mash remaining barley dough in the stew for a cozy soup, or fry in olive oil as patties for breakfast.

Bazeen FAQ

Q: Can I make bazeen with wheat flour instead of barley?
A: While authentic bazeen uses barley, wheat flour works in a pinch and will yield a slightly lighter texture—just adjust water as needed.

Q: Is bazeen gluten-free?
A: Barley flour contains gluten, so it’s not suitable for those with gluten intolerance.

Q: Can I cook the stew in a slow cooker?
A: Absolutely! Brown as above, then cook lamb, onion, tomatoes, and spices in a slow cooker on LOW for 6–8 hours.

Q: How do I store and reheat leftovers?
A: Refrigerate both stew and dough separately. Reheat gently, adding a splash of water to soften the dough if needed.

Q: Can I freeze bazeen?
A: The stew freezes well, but the barley dough can change texture after freezing. Best enjoyed fresh or within a day or two.