Bazeen, an amazing dish most often made from barley, is one of the most distinctive north african dishes. It is a staple in western libya, and often served for lunch on fridays.

  • Recipe serves:4 to 6
  • Preparation time15 min
  • Cooking time70 min


  • For the filling:
  • 1 kilo meat (preferably shoulder and leg of lamb)
  • 1 large chopped onion
  • ½ cup olive oil
  • 3 tbsp tomato paste
  • 1 tbsp fenugreek
  • 1 tbsp tumeric
  • 1 tbsp red chili
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 2 Royco Beef Cubes
  • 1 large garlic clove
  • 2 chopped fresh green chilies
  • 3-4 medium potatoes peeled and halved
  • 500g pumpkin cut into medium sized cubes (optional)
  • For the dough:
  • 1 kilo barley flour
  • ¼ kilo plain / wheat flour
  • 1 tbsp salt
  • 1½ litre boiling water ( more if needed )


  • Pour the olive oil in a pot.
  • Add the fenugreek, Royco Beef Cubes, onion and chillies to the pot.
  • Stir and cook until the onion begins to soften.
  • Add the meat to the pot.
  • Add the roughly chopped garlic cloves Add tomato paste mix well, Add about 1/2 litre of boiling water.
  • Cook on low heat for about 15 minutes then add another litre of boiling water and cook on medium heat for further 45 minutes Add potatoes halves, cook on low heat, meanwhile prepare the dough,In a deep pot, pour 1 litre of boiling water and add 1 tbsp salt.
  • Pour in the barley mix, all at once.
  • With a wooden spoon, push in the edges, creating an island of flour in the middle of the pot, allowing the water to bubble around it.
  • Do not disturb the flour in the middle.
  • Do not cover the pot.
  • Stick a wooden spoon in the middle of the ( island ), and move the spoon a little so the water can bubble up inside, then do not disturb.
  • Leave the dough to cook for 45 minutes on medium heat.
  • Hard-boil 6 eggs.Test the potatoes.
  • Test the potatoes.
  • They should be just cooked, firm rather than mushy! Remove the sauce from heat at this point.
  • After 45 minutes the dough should be ready.
  • Using the wooden spatula mix well with the water in the pot, may you need to adding more hot water to make a medium hard dough. Using the spatula press the dough against the edges of the pot to remove any lumps.
  • The best way to do this is to place the pot in the sink, holding it against a corner with one hand to get a good purchase.
  • Form the bazeen by placing your palm on the ball and rolling in circular motions around the dish until you have a smooth dome with a flat base.
  • Press the edges down to make the dough stick to the dish.
  • Pour the tomato sauce around the dough.
  • Arrange the meat, potatoes, and pumpkin if used.
  • Peel and add the six hard boiled eggs.
  • Bazeen is served with fresh chillies and lemon and is typically eaten in a communal dish, using the right hand.