Bazeen bil Lahm (Libyan Meat Bazeen)
Bazeen bil Lahm is a Libyan stew of beef or lamb and vegetables, ladled over a dense, doughy bread. The meat simmers slowly with cumin, coriander and turmeric until it is tender, and the vegetables turn the broth thick and savory. The bazeen soaks up the sauce, so each spoonful has body. It is traditionally served at festive meals and gatherings, and the pot is easy to scale for a crowd.
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Add the meat cubes and cook, turning them, until they are browned on all sides.
Stir in the tomatoes, carrots, potatoes and bell peppers. Add the tomato paste, cumin, coriander, turmeric, cayenne if using, salt and pepper, and mix until everything is coated with the spices.
Pour in the water and bring the pot to a boil. Lower the heat, cover with a lid, and simmer for about 1.5 to 2 hours, until the meat is tender and the broth has taken on the flavor of the spices.
While the stew cooks, make the bazeen dough, either from a package following its directions or from your own homemade recipe.
When the stew is ready, shape the dough into small balls and put them in serving bowls. Ladle the hot meat and vegetable mixture over the dough and serve right away.
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