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Lamb meat: cut into chunky pieces; preferably shoulder or leg. Spices: Bzaar, chilli powder, helba (fenugreek), sweet paprika and black pepper (according to number) Two tablespoonful of tomato paste salt two tablespoonful of red lentils - to thicken sauce Two spoonfuls of dried, peeled broad beans - to thicken and flavour the sauce eggs: allow one for each person potatoes: optional


  1. The Sauce: Fry finely chopped onions in hot oil. Add meat and fry until sealed. Add spices, mix and fry for one minute then add tomato paste, mix well and fry for two minutes. Add salt, broad beans, Lentils and enough water to cover ingredients. Allow to cook until meat is tender and the broad beans are cooked (soft and melting). Add potatoes if wanted and cook until soft.
  2. In the meantime cook the eggs (12 minutes) and leave aside covered in cold water.
  3. The Bazeen: Mix the flours with salted water to make a hard dough. Make into medium pieces and cook in salted water for 45 minutes, stirring occasionally. When ready, put two or three pieces at a time in a blender and homogenise into a smooth dough. Repeat until all the original dough has been homogenised. Mix all the pieces in a large dish or bowl (gas'a) and make into a rounded, smooth dome. Stick into the middle of the of the dish. Arrange the shelled eggs and potatoes and pour some of the sauce, especially the thick residue at the bottom. Squeeze fresh lemon juice onto the sauce. Put the meat in a separate dish.
  4. Eat with fresh or pickled (imsaiyar) chillies.