BazinBarley Dough with Spiced Lamb Sauce
A Libyan family dish of smooth cooked barley dough served with a rich tomato sauce of tender lamb and chickpeas. The contrast between the sturdy dough and the deeply seasoned stew makes it especially satisfying.
Prep
35m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 650gLamb Shoulder (cut into large pieces)
- 30mlExtra Virgin Olive Oil
- 160gOnion (finely chopped)
- 15gGarlic (crushed)
- 80gTomato Paste
- 350gTomato (finely chopped)
- 250gChickpeas (cooked and drained)
- 850mlMeat Stock
- 6gPaprika
- 4gCumin Powder
- 4gTurmeric Powder
- 4gFenugreek Powder
- 8gSalt
- 2gBlack Pepper
Dough
- 500gBarley Flour
- 1.2lWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic.
- 02
Add the tomato paste, tomato, paprika, cumin powder, turmeric powder, fenugreek powder, salt, and black pepper. Cook until the tomatoes break down and the paste darkens slightly.
- 03
Add the lamb shoulder, turn it in the sauce, then pour in the meat stock and add the chickpeas. Bring to a boil, lower the heat, and simmer gently for 60 to 75 minutes, until the lamb is very tender.
- 04
Bring the water and the salt to a boil in a separate heavy pot.
- 05
Reduce the heat and add the barley flour gradually, stirring continuously until a thick mass forms. Beat and fold the dough over low heat for 15 to 20 minutes, until smooth, firm, and pulling away from the sides of the pot.
- 06
Shape the dough into a rounded mound on a serving platter and make a well in the center.
- 07
Spoon the stew into and around the well, then serve hot.
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