Bazeen bil Lahm (Libyan Meat Bazeen)

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 500 grams (1 lb) beef or lamb, cut into small cubes
• 2 tomatoes, diced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 bell peppers, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon ground cayenne pepper (optional, for added heat)
• Salt, to taste
• Pepper, to taste
• 4 cups water
• Bazeen dough

Ingredients for 6 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

   OvenStovetop
2. 2

   Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

3. 3

   Add the meat cubes to the pot and cook until browned on all sides.

4. 4

   Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers.

5. 5

   Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices.

6. 6

   Pour in the water and bring the mixture to a boil.

   Stovetop
7. 7

   Reduce the heat to low, cover the pot with a lid, and let the bazeen simmer for about 1.5–2 hours, or until the meat is tender and the flavors have melded together.

   Stovetop
8. 8

   While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe.

9. 9

   Once the stew is ready, shape the dough into small balls and place them in the serving bowls.

10. 10

    Ladle the cooked meat and vegetable mixture over the bazeen dough.

11. 11

    Serve hot and enjoy the delicious flavors of this traditional Libyan dish.