Photograph of the finished Bazeen

Middle East · Khối bột lúa mạch sốt thịt Bazeen

Bazeen

2 hr 20 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barley flour Barley flour 1.1 lb
  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Harissa chili sauce Harissa chili sauce 2.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz

Method

  1. 1 Prepare the sauce first: sauté the onions with the lamb, tomato sauce, harissa, and spices for 10 minutes, then simmer with 500 ml of water for 50 minutes.
  2. 2 Boil 300 ml of water, then sprinkle in the barley flour and beat with a wooden pestle for 12 minutes until a thick paste forms.
  3. 3 The dough must be thick enough to be molded into a round, upright shape in the center of the plate; this is the required shape for the screen.
  4. 4 Place the dough ball in the center of a deep dish, then pour the meat sauce around the base of the ball.
  5. 5 Arrange the mashed potatoes and halved hard-boiled eggs around the edge, and eat by scraping the batter from the top down and mixing it with the sauce.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: simmer the meat in a pressure cooker for 22 minutes at high pressure with 400 ml of water, then release the pressure naturally; continue whisking the flour by hand as in step 2.

Start cooking