Bazeen (Wheat Dough and Lamb Tomato Curry)

Serves 3

I joined a cooking class for fun, the menu was a Libyan specialty “Bazeen”, well this is the first time that I have heard about it. Bazeen consist of a dough made out of wheat flour kneed into a ball then serve with lamb tomato curry. I like it especially eaten with a dash of lemon juice, pieces of green chilis and onion slices. Let’s try Bazeen

Lamb Curry:
500 gr lamb/goat meat with bones
5 garlic cloves
1 medium onion
1 can diced tomato
2 tsp tumeric powder
1 tsp chili powder
1-2 tsb salt
1 tsp black pepper
5 potatoes

How to prepare:
-crush all the garlic cloves, set aside
-cut onion into half, then thin slices, set aside
-dice the potato, set aside
-add olive oil in pan and saute the garlic and onion
-add a can of tomato
-add tumeric, chili powder, salt and black pepper
-add the lamb and cook for 45min-1hour
-add the potato and cook for another 30 min

Dough:
500 gr wheat flour
150 gr flour
2 tsp salt
750 boiling water

How to prepare:
-sieve the wheat flour until very fine
-add the flour and salt, blend with your hand
-place the flour in pan and add 400 ml boiling water
-mix well and boil for 30 minutes, take out excessive water
-take out the dough and place into a large bowl
-add some more water and start kneeding
-form into a ball fit to one individual portions

How to serve:
-place the dough in the middle of the plate
-pour lamb curry surrounding it
-serve it with boiled eggs, lemon, onion slices and green chillies

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4 thoughts on “Bazeen (Wheat Dough and Lamb Tomato Curry)

  1. How interesting. Does this Bazeen have a very elastic texture? The method reminds me of getting gluten out from flour, which vegetarians eat a lot of in Taiwan. I’ve only heard of people using cold water though.

    • exactly, it taste like wheat mochi. this was the first time that I ever made it. the teacher put the flour in the pan, then add boiling water. then he turn the heat on. after 30 minutes. he took it out and start hitting it like making mochi

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