{"id":21847,"date":"2022-02-25T06:00:34","date_gmt":"2022-02-25T06:00:34","guid":{"rendered":"https:\/\/blogs.transparent.com\/arabic\/?p=21847"},"modified":"2022-02-26T11:58:01","modified_gmt":"2022-02-26T11:58:01","slug":"libyan-recipe-bazin-%d8%a7%d9%84%d8%a8%d8%a7%d8%b2%d9%8a%d9%86","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/arabic\/libyan-recipe-bazin-%d8%a7%d9%84%d8%a8%d8%a7%d8%b2%d9%8a%d9%86\/","title":{"rendered":"Libyan Recipe: Bazeen \u0628\u0627\u0632\u064a\u0646"},"content":{"rendered":"

In this post, you will be introduced to the number 1 (savoury) dish in Libya – it’s El-Bazeen \u0627\u0644\u0628\u0627\u0632\u064a\u0646. Bazeen is one of the most known delicious and sophisticated dishes across Libya. <\/b>Tunisia is probably the only other country that makes this dish but is cooked differently. In that sense, El-Bazeen is really unique to the Libyan culture. Below, I will give some information about this traditional meal \u0627\u0644\u0648\u062c\u0628\u0629 \u0627\u0644\u062a\u0642\u0644\u064a\u062f\u064a\u0629<\/strong>\u00a0and provides a\u00a0recipe \u0627\u0644\u0637\u0631\u064a\u0642\u0629\/ \u0627\u0644\u0648\u0635\u0641\u0629<\/strong> in Arabic & English.<\/p>\n

 <\/p>\n

\"\"<\/a>

Image by Mudassar Iqbal from Pixabay<\/p><\/div>\n

What is it?<\/strong><\/span><\/h3>\n

Bazeen is a savoury dish that is made up of 2 main ingredients: Barley flour dough \u0639\u062c\u064a\u0646\u0629 \u062f\u0642\u064a\u0642 \u0634\u0639\u064a\u0631<\/strong> and a tomato sauce \u0645\u0631\u0642\u0629 \u0637\u0645\u0627\u0637\u0645 – <\/strong>it’s also called Edaam \u0625\u064a\u062f\u0627\u0645 <\/strong>or Tbeekha \u0637\u0652\u0628\u064a\u062e\u0629, <\/strong>with lamb \u0644\u062d\u0645 \u0627\u0644\u0636\u0623\u0646<\/strong>. It’s often served as lunch, in special occasions (weddings, etc) and on Fridays \u0623\u064a\u0627\u0645 \u0627\u0644\u062c\u0645\u0639\u0629<\/strong>. It’s considered quite filling but healthy as the dough is made of pure barley flour.<\/p>\n

The way this dish is cooked is similar to another traditional Libyan dish<\/a> that I shared before: Libyan Porridge: \u0295ASSeedah \u0639\u064e\u0635\u064a\u062f\u064e\u0647. The main difference is that El-\u0295ASSeedah is a sweet dish. However, the overall idea of a dough in the middle (shaped a bit differently though) and a sauce\/syrup around it is kind of the same. The other common thing between them is the use of \u2018El-mughruf\u2019 \u0627\u0644\u0645\u064f\u063a\u0652\u0631\u064f\u0641\u0652, <\/strong>an important kneading tool that is mostly used to make the dough (You can read more about it here<\/a>). Finally, both of them are eaten with your hands \ud83d\ude00<\/p>\n

= = = = = = = =<\/strong><\/p>\n

 <\/p>\n

The Recipe \u0627\u0644\u0648\u064e\u0635\u0652\u0641\u064e\u0629:<\/u><\/strong><\/h2>\n

Let\u2019s now move onto the recipe (watch the video below \u2013 in Libyan Arabic).<\/p>\n

 <\/p>\n