About
"Food is not just sustenance in Libya; it's a celebration of traditions, a testament to hospitality, and a connection to our rich history."
Bazin is a staple food in Libyan cuisine, often considered the national dish. It is a type of flatbread or porridge made from barley or wheat flour and water. The dough is kneaded to a thick consistency and then shaped into a round, flat disk. Bazin has deep roots in Libyan history and culture, reflecting the agricultural traditions of the region.
The preparation of Bazin is a meticulous process. The dough is carefully kneaded to achieve the desired consistency, and the cooking method may involve steaming or boiling. The result is a dense, chewy, and hearty bread or porridge, depending on the specific preparation. In Libyan households, the preparation of Bazin is often a communal activity, with family members and friends coming together to share the process of making and enjoying the dish.
Bazin plays a central role in social gatherings and special occasions. It is commonly shared during weddings, religious celebrations, and family events. The act of breaking bread together symbolizes unity, hospitality, and a sense of community. Beyond its role as a staple food, Bazin holds symbolic significance in Libyan culture. It represents the resilience of the Libyan people, their connection to the land, and the importance of shared meals in fostering community bonds.
Bazin is typically served with a variety of accompaniments, including meat dishes such as lamb or chicken stews, as well as vegetables and flavorful sauces. It is common for families to have their unique recipes and variations of Bazin, passed down through generations. In this way, Bazin is more than just a traditional Libyan dish; it is a symbol of cultural identity, community, and the enduring traditions of the region. The process of making and sharing Bazin is a cherished practice that reflects the rich history and values of the Libyan people.
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Bazin From Libya
Bazin is a staple food in Libyan cuisine, often considered the national dish. It is a type of flatbread or porridge made from barley or wheat flour and water.
Prep time
30 mins
Cook time
2 hours
Serves
6
INGREDIENTS
Ingredients for the Stew:
1 kg (about 2.2 pounds) lamb or beef, cut into cubes, a couple pieces with bones would be preferable
2 large onions, finely chopped
1/3 cup beef stock, or beef bouillon cube
5 cloves garlic, minced
3 tablespoons tomato paste
5 large tomatoes, chopped
4 medium potatoes
4 hardboiled eggs
2.5 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Ingredients For the Dough:
2 cups barley, farro or wheat flour
Water (as needed)
Salt (to taste)
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Instructions
A rich tomato and beef stew served with a finicky and unique Libyan dumpling
Click here for video recipe and story on Instagram
Instructions for the stew:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meat cubes and brown them on all sides. This step helps to seal in the flavors.
Reduce the heat to medium. Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent
Stir in the ground cumin, ground coriander, paprika, and ground cinnamon. Cook for a couple of minutes to toast the spices.
Add the tomato paste and mix well, allowing it to cook for another 2-3 minutes.
Add the chopped tomatoes to the pot. Season with salt and pepper to taste. Stir everything together.
Cover the pot and let the stew simmer over low to medium heat for about 1.5 to 2 hours or until the meat is tender. You can add a little water or broth if needed to prevent it from drying out.
After 1 hour, add in potatoes
10 minutes before serving, add in hard boiled eggs
Garnish and Serve:
Once the meat is tender and the flavors have melded, taste and adjust the seasoning if necessary.
Garnish the stew with fresh cilantro or parsley before serving.
Prepare the Dough:
In a large mixing bowl, combine the barley or wheat flour with a pinch of salt.
Gradually add water and knead the mixture until it forms a thick, pliable dough. The consistency should be dense, similar to pasta dough.
Shape the Dough:
Take small portions of the dough and shape them into round, flat disks. These disks can be about the size of a small plate.
Cooking Bazin:
Boil the Bazin disks in a large pot of salted water until they float to the surface. This usually takes about 15-20 minutes.
Mash:
Once cooked, remove the water, saving a bit on the side and mash the disks with a wooden spoon, using the side of the pot as leverage. You want to break this up until it all comes together.
Add some hot water if the mixture is to dry. Once you have a thick paste, transfer to a cutting board and knead like dough until you get. cohesive ball.
Shape the ball into a cone for serving.
