Bazin

البازين · Bāzīn

Ingredients14

• barley flour500 g
• water1.2 L
• salt2 tsp
• lamb shoulder600 g
• onion2
• garlic4 cloves
• tomato paste3 tbsp
• potatoes400 g
• cooked chickpeas200 g
• eggs4
• olive oil4 tbsp
• chili powder1 tsp
• ground turmeric1 tsp
• ground cumin1 tsp

Method

1. Cut the lamb into chunks. Chop the onions and garlic, and peel and cube the potatoes.
2. Heat the olive oil in a pot, brown the lamb, then add the onion and garlic and cook until softened.
3. Stir in the tomato paste, chili, turmeric, cumin, and half the salt. Add 400 ml water, the potatoes, and chickpeas, and simmer until the meat and potatoes are tender.
4. Meanwhile boil the eggs until hard, cool, and peel them.
5. In a separate pot, bring 800 ml water to a boil with the remaining salt. Gradually stir in the barley flour and cook, beating constantly, until a thick, smooth dough forms.
6. Wet your hands and shape the hot dough into a smooth dome on a wide serving platter.
7. Ladle the meat stew around the dome and arrange the peeled eggs on top. Serve hot, traditionally eaten by hand from the shared platter.