Meat, Maghreb and Middle East
Libyan lamb bazin
Lamb bazin is a Libyan dish for 4 people, ready in 1 hour 40 minutes, medium difficulty, around €3.20 per person. It's a dome of dough made from flour and semolina, surrounded by a tomato sauce with lamb, potatoes and hard boiled eggs. The key to success is working the dough with boiling water until it turns smooth and stretchy.
Tonight, Libyan bazin, a dome of soft dough surrounded by a tomato and lamb sauce, potatoes and hard boiled eggs, a dish you share by hand.
- Total time
- 1 h 40
- Difficulty
- Medium
- Cost per person
- €3.20
- Calories per person
- 780 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
You spot bazin right away, that dome of dough sitting in the middle of the plate, surrounded by a spiced tomato sauce where the lamb has simmered for a long time. The dough, both firm and soft, breaks into small pieces you dip into the sauce. The potatoes soak up that sauce and turn almost red, while the hard boiled eggs bring a milder bite between the spicier ones.
This is a dish you share by hand, set in the middle of the table, meant for a family meal or a gathering of friends rather than a quick weekday lunch. The simmering time and the dough work make it a weekend dish, best made when you have the afternoon free. You can adjust the chili to taste, and the whole thing stays generous without being hard to pull off once you've got the hang of the dough.
The ingredients
Butcher
- Lamb shoulder 700 g
Pantry
- Barley flour or whole wheat flouroften in the pantry 350 g
- Fine semolinaoften in the pantry 100 g
- Tomato pasteoften in the pantry 3 tbsp
- Crushed tomatoesoften in the pantry 300 g
- Chili powderoften in the pantry 1 tsp
- Oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Potatoes 500 g
- Onion 2
Dairy
- Eggs 4
Allergens Gluten, Eggs
The step by step recipe
-
Brown the lamb with the chopped onion in the oil, add the tomato paste, crushed tomatoes, chili powder, salt and pepper, cover with water. 15 min
Cook the tomato paste for a moment first, it makes the sauce sweeter.
-
Let the lamb simmer over low heat, add the potatoes in quarters for the last 20 minutes. 1 h
The potatoes take on the color of the sauce.
-
Hard boil the eggs and peel them. 10 min
Keep them whole for decoration.
-
Bring 700 ml of salted water to a boil, pour in the flour and semolina all at once and work vigorously with a wooden spoon until the dough is smooth. 10 min
Smooth the dough with wet hands, it burns your fingers less.
-
Shape the dough into a dome in a shallow serving dish, surround it with the sauce, lamb, potatoes and eggs.
Dig a small well in the top of the dome, pour in a drizzle of oil and a little sauce.
Our tips to get it right
- Pour the flour and semolina into the boiling water all at once, don't wait, otherwise lumps form and the dough becomes hard to smooth out.
- Taste the sauce before serving, the lamb releases fat as it cooks so you may need to adjust the salt near the end.
- Shape the dome while it's still warm, the dough holds its shape better and keeps its form as it cools slightly.
The variations
- Swap the lamb for braising beef, the simmering time stays the same and the taste gets closer to a classic stew.
- For a vegetarian version, replace the lamb with cooked chickpeas and keep the same tomato sauce with the potatoes and eggs.
- To save time, make the sauce and dough the day before, then just reheat and shape the dome on serving day.
What to serve it with
- Flatbread to scoop up the sauce
- Tomato and cucumber salad
- Mint tea
Storage
The sauce and lamb keep for 2 to 3 days in the fridge in a sealed container. The dough loses its softness once cold, so it's best made right before serving. Reheat the sauce over low heat and make a fresh dough if serving it another day.
Questions about this dish
Can you use wheat flour instead of barley flour?
Yes, the recipe already allows it, use whole wheat flour. The result is slightly less rustic but the dough texture stays close to the original.
How do you avoid lumps in the bazin dough?
Pour the flour and semolina into the boiling water all at once and work it immediately with a wooden spoon. You need to stir fast and nonstop until the dough turns smooth.
Can you make bazin ahead of time?
The lamb sauce can be made a day ahead and reheats well. The dough works better made right before serving since it firms up as it cools.
Can bazin be frozen?
The lamb sauce freezes well in an airtight container. The dough doesn't freeze, it should be made fresh right before serving.
How long does it take to make a Libyan lamb bazin?
Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Libyan lamb bazin?
About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Libyan lamb bazin cost?
About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs. Always check the labels of the products you buy.
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