Bazeen with Beef or Lamb Tomato Vegetable Sauce

Introduction

The stew in this bazeen uses onion, garlic, tomato paste, cumin, coriander, and turmeric, then simmers for 1.5 to 2 hours until the meat turns tender and the potatoes and carrots soften into the sauce. You finish it by ladling the meat and vegetables over small balls of bazeen dough, which makes it a solid weekend dinner and a practical make-ahead stew.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 500 grams (1 lb) beef or lamb, cut into small cubes
• 2 tomatoes, diced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 bell peppers, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon ground cayenne pepper (optional, for added heat)
• Salt, to taste
• Pepper, to taste
• 4 cups water
• Bazeen dough

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. Add the meat cubes to the pot and cook until browned on all sides.
4. Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers.
5. Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with a lid, and let the bazeen simmer for about 1.5-2 hours, or until the meat is tender and the flavors have melded together.
8. While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe.
9. Once the stew is ready, shape the dough into small balls and place them in the serving bowls.
10. Ladle the cooked meat and vegetable mixture over the bazeen dough.
11. Serve hot and enjoy the delicious flavors of this traditional Libyan dish.

Variations

• Use lamb instead of beef if you want a richer, more pronounced flavor in the finished stew.
• Leave out the cayenne pepper if you want a milder sauce; the cumin, coriander, and turmeric still give the dish plenty of depth.
• Swap one or both bell peppers for zucchini if you want a softer vegetable texture and a slightly lighter flavor.
• Shape the bazeen dough into one larger mound instead of small balls if you want a more traditional communal presentation and fewer individual portions to form.

Tips for Success

• Brown the meat well before adding the tomatoes and other vegetables; that step builds more flavor into the broth.
• Cut the carrots, potatoes, and bell peppers into similar-size pieces so they cook evenly during the long simmer.
• Keep the pot at a low simmer after it boils; a hard boil can toughen the meat before it has time to tenderize.
• Prepare the bazeen dough close to serving time so it stays soft and doesn’t dry out while the stew finishes.
• If the stew looks too thin at the end of cooking, simmer it uncovered for a few minutes before ladling it over the dough.

Storage and Reheating

Store the meat and vegetable stew in an airtight container in the fridge for up to 4 days. If possible, store the bazeen dough separately in its own airtight container; it keeps in the fridge for up to 2 days but is best fresh.

Freeze the stew only, in a freezer-safe container, for up to 3 months. Bazeen dough does not freeze well because the texture turns dense and less pleasant after thawing.

Reheat the stew on the stovetop over medium-low heat for 10 to 15 minutes, adding a small splash of water if it has thickened in the fridge. You can also microwave it in a covered bowl in 1-minute bursts, stirring between each burst. Reheat the bazeen dough gently in the microwave under a damp paper towel or steam it briefly so it softens instead of drying out.

FAQ

Can you use beef instead of lamb?

Yes. Beef gives you a slightly cleaner, less gamey flavor, while lamb makes the stew richer.

Can you leave out the cayenne pepper?

Yes. The dish still has plenty of flavor from the tomato paste, cumin, coriander, and turmeric.

Can you make the stew ahead of time?

Yes. The stew reheats well, and the flavor usually improves after a night in the fridge; make the bazeen dough closer to serving for the best texture.

Is bazeen with this sauce gluten-free?

The stew itself is gluten-free based on these ingredients, but the bazeen dough may not be. Traditional bazeen is often made with barley, so check the dough you use if gluten matters for your table.