Bazin (bread)
Place of origin | Libya |
---|---|
Associated cuisine | Libyan cuisine |
Main ingredients | barley, water and salt |
Bazin (
Bazin is typically served with a tomato sauce, eggs, potatoes and
When consumed, bazin may be "crumpled and eaten with the fingers."[6] It is typically eaten using the right hand, and may be consumed communally.[3] Bazin has been described as a traditional dish and as a national dish of Libya.[3][6]
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
Notes
- ^ "... and bazin, made of steamed wheat or barley and a sauce of stewed vegetables and meat."[4]
- ^ "Bazin is a Libyan speciality - hard, paste-like food made of water, salt and barley and is really not recommended except to the gastronomically hardy."[5]
- ^ "Pumpkins (Cucurbita pepo) grown in Libya are widely utilized as cooked vegetable served with tomato sauce with such national starchy dishes as 'KosKos' and 'Bazin'."[7]
References
- ISBN 978-0-8368-3111-5.
- ^ ISBN 978-0-19-101825-1.
- ^ ISBN 978-1-4422-2731-6.
- ISBN 0717205231.
- ISBN 9780844248677. Retrieved 26 March 2016.
- ^ ISBN 978-1-4616-2908-5.
- ^ "The Libyan Journal of Agriculture". Volume 4. Faculty of Agriculture, University of Alfateh. 1977. p. 199. Retrieved 26 March 2016.
External links
- "37. Bazeen (from Dr. B. Shetewi)", a recipe from Libyan Cuisine and Recipes
- "Bazeen (By: mahmud abudaber)", a recipe from Janzour.com
- Of “Bazeen” and Local Cuisine, Zainab Al-Arabi"