Bazin (, pronounced ) is an
unleavened bread in the
cuisine of Libya prepared with
barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
, water and salt.
Bazin is prepared by boiling
barley flour 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. 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.
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 (food), 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 ...
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.
See also
*
List of Middle Eastern dishes
*
Fufu
*
List of African dishes
*
List of breads
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 breads
Libyan cuisine
National dishes
Unleavened breads
Barley-based dishes
Middle Eastern cuisine