Bazeen

Method

1. 1

   Step 1

   Brown the lamb in the oil with the onion (opens in a new tab). Stir in the tomato paste (opens in a new tab) and spices and fry 2 minutes, then add the water and salt. Cover and simmer until the lamb is nearly tender.

   • 60 min
   • low heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw meat.

   

2. 2

   Step 2

   Add the potatoes (opens in a new tab) and simmer until tender, then add the eggs (opens in a new tab) to warm through. The sauce should be loose and plentiful.

   • 25 min
   • low heat

   

3. 3

   Step 3

   Meanwhile bring 700 ml water with the salt to the boil. Mix the barley and wheat flours (opens in a new tab) and add them all at once, stirring with a strong wooden spoon. Cover and cook on very low heat, stirring and pressing occasionally, until the dough is firm and cooked.

   • 30 min
   • low heat
   • Saucepan (opens in a new tab)
4. 4

   Step 4

   Tip the hot dough onto a wet board and knead with wet hands (or a wet spoon) until smooth, then shape into a tall dome.

   • 5 min

   Dip your hands in cold water often; the dough is hot.

   

5. 5

   Step 5

   Set the dome in the centre of a deep platter, pour the sauce around it and arrange the lamb, potatoes (opens in a new tab) and halved eggs (opens in a new tab) around the sides. Eat by pinching off dough with the right hand and dipping it in the sauce.

   • 3 min