Lebanese Bazin
Ingredients
- 1 chopped onion
- 1/2 cup olive oil
- 3 tbsp tomato paste
- 1 tbsp fenugreek seeds
- 1/2 kg potatoes
- 1/2 tbsp turmeric (yellow parsley)
- 1 tbsp red pepper
- salt
- 1 kg barley flour
- 4 tbsp oil
- 1/2 cup Arabic coffee (two and a half tbsp)
- 3 l boiling water (as needed)
- salt
1 kg lamb (veal or camel)
For Bazin:
Instructions
- We put the saucepan on the fire and put oil in it, and when it is hot, put the onion until it is slightly yellowed, then add the meat to it and stir it, then add the tomatoes.
- Add red pepper and turmeric (bazaar) and pour enough water to cook the meat and let it boil, then cover it and reduce the fire and before it is completely cooked.
- Add the potatoes, calm the fire and put salt and do not add other spices, and when cooked we have a moderate consistency broth.
- We put water on the fire, and until it boils, prepare the barley flour “sift it”.
- At first we put the ladle in the center of the pot and then start to lower the flour, and do not stir until it takes a period of boiling, and if the water is a lot after boiling we take a ladle and reduce it in a plate, after we have reduced the fire to medium - so as not to burn - or somewhat quiet and let it cook slowly (do not cover it) and the sign of its maturity is that the soup in which the bazin is cooked becomes somewhat heavy.
- After that, we remove the pot from the fire and do the “porridge” process, which is fixing the pot on the ground and holding it with a cloth that fixes the feet, and the porridge process begins, which is moving the ladle in all directions until the dough is firm and becomes closer to solid, after that we can put the entire amount in a plate and one or divide it according to desire and form a shape similar to a cone, pyramid or dome, and this process must be done in a metal plate so that it does not stick.
- Then we grease the face of the pazine with grease or oil on the surface of the stock so that the pazine does not dry out, put the pieces of meat.
- Pour the stock and decorate it with boiled eggs (dahi) and next to the pazine dish is a small plate or two with green peppers and pieces of lemon for those who prefer it with lemon and some like to add garlic or “truffles” and now the pazine is ready to be served.
- Your traditional Bazin is ready. شهية طيبة!