Bazin ( ar, البازين, pronounced , is an

unleavened bread Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast. Unleavened breads are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortil ...

in the

cuisine of Libya The cuisine of Libya is Arab and Mediterranean with Italian influence. One of the most popular Libyan dishes is '' bazin'', an unleavened bread prepared with barley, water and salt. ''Bazin'' is prepared by boiling barley flour in water and then ...

prepared with barley, water and salt. Bazin is prepared by boiling

barley flour Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are mil ...

in water and then beating it to create a dough using a ''magraf'', which is a unique stick designed for this purpose. The dough may then be placed in a pan and allowed time to harden, after which it is baked or steamed. The salt contributes to the hardness of the bazin. Bazin may have a paste-like and hardened texture. It may also be prepared using whole wheat flour, olive oil and pepper as ingredients. Bazin is typically served with a tomato sauce, eggs, potatoes and

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

. This preparation method involves shaping the dough into the shape of a pyramid or dome, after which it may be served with a tomato-based soup or meat-and-potato stew poured atop or around it and garnished with hard-boiled eggs. A raw egg may also be placed in the hot soup. ''Aseeda'' is a dish prepared using bazin, honey, date syrup and butter or oil. Bazin may also be accompanied with a cooked pumpkin and tomato sauce mixture. When consumed, bazin may be "crumpled and eaten with the fingers." It is typically eaten using the right hand, and may be consumed communally. Bazin has been described as a traditional dish and as a

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

of Libya.

Sauce

Bazin sauce may be prepared by frying mutton (preferably shoulder or leg) with chopped onions, turmeric, salt, chilli powder, helba (fenugreek), sweet paprika, black pepper and tomato paste. Broad beans, lentils and potatoes may also be added. The sauce, eggs, potatoes and meat are arranged around the dough dome. The dish is typically served with lemon and fresh or pickled (imsaiyar) chillies.

History

The old way of making bazin is to form the dough into palm-size cakes and cook in water in a special copper pot called a qidir. The barley cakes, having become solid, are then broken up in the pot with a large, flat, wooden ladle and mixed to form one large piece. Nowadays, a blender is often used, or the dough is cooked immediately in water like a pudding.

Notes

References

External links

{{commons category, Bazeen
"37. Bazeen (from Dr. B. Shetewi)"
a recipe from Libyan Cuisine and Recipes

a recipe from Janzour.com
Of “Bazeen” and Local Cuisine, Zainab Al-Arabi"
Arab cuisine Libyan cuisine National dishes Unleavened breads Barley-based dishes Middle Eastern cuisine

Sauce

History

See also

Notes

References

External links