Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the meat cubes to the pot and cook until browned on all sides.
Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers.
Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices.
Pour in the water and bring the mixture to a boil .
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.
While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe.
Once the stew is ready, shape the dough into small balls and place them in the serving bowls.
Ladle the cooked meat and vegetable mixture over the bazeen dough.
Serve hot and enjoy the delicious flavors of this traditional Libyan dish.