Bazeen with Spiced Beef or Lamb Tomato Stew

Introduction

The stew simmers for 1.5 to 2 hours until the beef or lamb turns tender, and cumin, coriander, and turmeric deepen the tomato-based broth. Served over bazeen dough shaped into small balls, this is a solid choice for a weekend meal or for making the stew ahead and finishing the dough before serving.

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 stew with more body from the rendered fat.
• Leave out the cayenne pepper for a milder version that keeps the warm spice profile without the heat.
• Replace the potatoes with sweet potatoes for a softer texture and a slightly sweeter finish in the broth.
• Swap one or both bell peppers for zucchini if you want a lighter vegetable mix that cooks down more quickly.
• Use canned diced tomatoes in place of the fresh tomatoes when they are out of season; the stew will taste a bit deeper and slightly less bright.

Tips for Success

• Brown the meat well before adding the vegetables, since that color builds a stronger base for the broth.
• Cut the carrots and potatoes into similar-size pieces so they finish cooking at the same time.
• Mix the tomato paste and spices in thoroughly before adding the water so the paste dissolves evenly into the stew.
• Keep the pot at a low simmer during the 1.5 to 2 hour cook time; a hard boil can make the meat tougher before it turns tender.
• Shape the bazeen dough right before serving so it stays smooth and does not dry out while the stew finishes.

Storage and Reheating

Store the stew and bazeen dough separately if possible. Keep the stew in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months; keep the dough in a covered container in the fridge for up to 2 days.

Reheat the stew on the stovetop over medium-low heat until hot, adding a splash of water if it has thickened too much. You can also microwave it in short intervals, covered, stirring between rounds; warm the dough gently in the microwave covered with a damp paper towel or by steaming briefly.

FAQ

Can you use beef or lamb interchangeably in this recipe?

Yes. Lamb gives you a richer, fuller broth, while beef tastes a bit cleaner and usually a little less fatty.

How do you know when the stew is done simmering?

The meat should break apart easily with a fork, and the carrots and potatoes should be fully tender without falling apart completely.

Can you make the stew ahead of time?

Yes. The stew holds well and often tastes better the next day after the spices settle into the broth.

What should you do if the broth seems too thin at the end?

Simmer the stew uncovered for 10 to 15 minutes to reduce it. That concentrates the tomato and spice flavor without changing the ingredient balance.