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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":520,"pronunciation":550,"substitutions":551,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":496,"prepMinutes":570,"cookMinutes":571,"difficulty":572,"course":573,"diet":575,"mainIngredients":579,"images":580,"keywords":590,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":564,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the flour was stirred in too early or too fast. Barley flour must be sprinkled into boiling water and then left completely alone under a lid for around 15 minutes to hydrate and steam. Only then does the beating start, and it needs to be vigorous — pressing and folding the mass against the side of the pot for several minutes, not gentle stirring.","Why is my bazin dough full of lumps?",{"answer":398,"question":399},"Yes. A sturdy wooden spoon with a thick handle, or a small rolling pin, does the same job as the traditional stick. What matters is that the tool is strong enough not to snap and that you work the dough hard against the pot wall while it is still very hot. A stand mixer with a dough hook can also be used on low speed for about two minutes.","Can I make bazin without a magraf stick?",{"answer":401,"question":402},"The dough itself is meant to be plain — it is cooked with only water and a pinch of salt, and its job is to soak up sauce rather than compete with it. All the seasoning lives in the surrounding lamb, tomato and hararat sauce, which is why that sauce should be assertively salted and spiced when you taste it on its own.","Is bazin supposed to taste bland?",{"answer":404,"question":405},"Hararat is the standard Libyan warm-spice blend, usually built from cinnamon, turmeric, black pepper, cloves and nutmeg, sometimes with ginger or cardamom. Recipes differ from family to family, so there is no single correct formula. Middle Eastern grocers sell it under hararat or bzaar, and a home mix of those ground spices is perfectly acceptable.","What is hararat and can I buy it?",{"answer":407,"question":408},"Everyone sits around a single wide tray and eats with the right hand from the wedge of dough directly in front of them, tearing off a piece, pressing a hollow in it and using it to scoop sauce. Reaching across into someone else's section is the main breach of etiquette. The eggs, potatoes and meat in the sauce are shared out towards the end of the meal.","How do Libyans actually eat bazin at the table?",[410,411,412,413,414,415],"Buy barley flour, not pearl barley — grinding your own rarely gets fine enough, and coarse flour makes a gritty dome.","Keep a bowl of cold water beside you when shaping. Wet hands and a wet spoon are the only way the dough will not stick to everything.","Beat the dough while it is still very hot. Once it cools it stiffens fast and you will never work the lumps out.","Taste the sauce for salt before the dome goes in — the dough is unsalted, so the sauce has to season the whole plate.","Pour the sauce around the dome, not over it. A drowned bazin turns slack and slides apart when people tear at it.","If the dough seems too stiff to beat, splash in a few tablespoons of the boiling cooking water rather than cold water.","🫓","Bazin is unsalted barley dough, cooked stiff and beaten smooth, that sits like a small hill in the centre of a wide platter while a dark lamb-and-tomato sauce is poured around its base. The dough itself tastes of almost nothing — faintly nutty, faintly bitter from the barley — and that is the point: it is the neutral, filling thing that carries a sauce heavy with turmeric, cinnamon-warm hararat and fried tomato paste. Everyone at the table works from their own wedge, pinching off a piece, pressing a dent into it with the thumb, and dragging it through the sauce. Potatoes, chickpeas and hard-boiled eggs sit in the liquid as the rest of the meal. It is celebration food and it is deeply everyday food at once.","Barley is the older grain of North Africa, sown where wheat struggles and harvested by communities who could not count on rain. Bazin belongs to that economy — flour, water, salt and fuel, plus whatever sauce the household could afford to build around it — and it survives today as the dish Libyans name first when asked what their country eats. It appears at weddings and circumcisions, at Eid tables, on the Friday platter after prayers, and in the middle of an ordinary week when a big pot of lamb sauce needs something to sit in.\n\nMaking it properly is a physical job. The flour is rained into boiling water and left to steam undisturbed, then worked with a wooden stick — the magraf — against the side of the pot until the dough stops being lumpy porridge and becomes one elastic mass that pulls away cleanly. Libyan cooks judge it by sound and resistance rather than by the clock, and the beating is hard enough that it is often the household task nobody volunteers for. The dome is then shaped with wet hands, always smooth, always centred; a lopsided bazin gets commented on.\n\nRelated barley doughs exist across the Maghreb — Tunisia and Algeria have their own versions under close variants of the same name, and versions turn up in parts of the Arabian Peninsula too — so this is a shared regional idea rather than an exclusively Libyan invention. What Libya has made distinctly its own is the surrounding sauce and the etiquette: sauce poured to a level, never over the dome; eggs halved and placed around the rim; and each diner keeping strictly to the sector of the tray in front of them. Eating across someone else's territory is the one rule everyone learns young.","The sauce keeps 3 days refrigerated and improves overnight, so make it ahead if you are cooking for a crowd. The dough does not keep well — it hardens into a dense brick within hours and never fully softens again — so cook it fresh on the day. Leftover dome can be broken into a bowl, covered with hot sauce and microwaved briefly; it will be edible but noticeably heavier. Freeze the sauce alone for up to 2 months.",[421,422,423,424],"Uses the real two-stage method — steam the flour undisturbed first, then beat — instead of stirring it into lumps from the start.","A sauce built on properly fried tomato paste, so it tastes round and sweet rather than sharp and tinned.","Explains how to get a smooth dome without a magraf stick, using equipment an ordinary kitchen already has.","Cuts the barley with a little plain flour, which makes a first attempt far more forgiving without changing the flavour much.",[426,427,428,429],"Heavy pot for the dough with a tight lid","Sturdy wooden spoon or rolling pin for beating","Wide serving tray or shallow bowl","Large casserole for the sauce",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,74,10,820,36,690,[438],"A bowl of harissa or crushed dried chilli in oil, a plain chopped salad of tomato, cucumber and onion, and green tea afterwards.",[440,443,446],{"name":441,"description":442},"Bazin with dried okra","Stir a handful of dried okra into the sauce with the chickpeas. It thickens the liquid and adds a slight ropiness that many Libyan cooks consider the better version.",{"name":444,"description":445},"Meatless bazin","Skip the lamb and build the sauce on chickpeas, potato and plenty of fried tomato paste. Common in lean weeks and during fasting, and it works because the dough was never the meaty part.",{"name":447,"description":448},"Bazin with lamb shanks","Use two whole shanks instead of diced shoulder and simmer for two and a half hours, so the meat is pulled apart at the table rather than served in cubes.",[450,456,461,466,470,473,476,481,484,487,491,495,499,503,507,511,516,519],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"lamb","lamb shoulder, in 4 cm pieces, some on the bone","g","For the sauce",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},4,"olive-oil","olive oil","tbsp",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1,"onion","large onion, finely chopped","piece",{"qty":457,"ref":467,"name":468,"unit":469,"group":455},"garlic","garlic, crushed","clove",{"qty":457,"ref":471,"name":472,"unit":460,"group":455},"tomato-paste","tomato paste",{"qty":462,"ref":474,"name":475,"unit":460,"group":455},"turmeric","ground turmeric",{"qty":477,"name":478,"note":479,"unit":480,"group":455},2,"hararat spice blend","or the home mix in the substitutions","tsp",{"qty":462,"ref":482,"name":483,"unit":480,"group":455},"paprika","sweet paprika",{"qty":462,"ref":485,"name":486,"unit":480,"group":455,"optional":8},"chili-flakes","dried chilli flakes",{"qty":488,"ref":489,"name":490,"unit":454,"group":455},240,"chickpeas","cooked chickpeas, drained",{"qty":492,"ref":493,"name":494,"unit":465,"group":455},3,"potato","medium potatoes, peeled and halved",{"qty":496,"ref":497,"name":498,"unit":465,"group":455},6,"eggs","eggs, at room temperature",{"qty":500,"name":501,"unit":502,"group":455,"noScale":8},1.4,"water","l",{"qty":504,"name":505,"unit":506,"group":455},null,"salt","to taste",{"qty":508,"name":509,"unit":454,"group":510},450,"barley flour","For the dough",{"qty":512,"ref":513,"name":514,"note":515,"unit":454,"group":510},100,"flour","plain flour","makes the dome easier to handle; purists use barley alone",{"qty":517,"name":501,"unit":518,"group":510},900,"ml",{"qty":462,"name":505,"unit":480,"group":510},[521,524,528,532,536,540,544,547],{"text":522,"title":523},"Heat the olive oil in a large casserole over medium-high heat and brown the lamb in two batches, turning only when each side has taken real colour and releases from the pan without tearing. Lift the meat out and set it aside.","Brown the lamb",{"tip":525,"text":526,"title":527,"timerSeconds":488},"This is the step that decides the sauce. Underfried paste tastes metallic and stays sharp no matter how long you simmer it.","Lower the heat, soften the onion in the same fat for 8 minutes until translucent, then add the garlic and the tomato paste. Keep frying and scraping for 3 to 4 minutes, until the paste turns brick-dark and the oil around it runs bright orange rather than red.","Fry the tomato paste",{"text":529,"title":530,"timerSeconds":531},"Stir in the turmeric, hararat, paprika and chilli flakes for 30 seconds, return the lamb, pour in the 1.4 litres of water and season with salt. Bring to a simmer, cover loosely and cook for 50 minutes, until the meat gives easily under a spoon.","Build and simmer the sauce",3000,{"text":533,"title":534,"timerSeconds":535},"Slide in the halved potatoes, the chickpeas and the whole eggs in their shells. Simmer uncovered for 20 minutes more, until the potatoes are tender to a knife tip and the sauce has reduced to the consistency of thin gravy. Lift the eggs out, peel them and set aside.","Add potatoes, chickpeas and eggs",1200,{"tip":537,"text":538,"title":539,"timerSeconds":517},"Resist stirring here. The flour needs to sit and hydrate as a mound; any early poking is what creates lumps.","While the sauce finishes, bring the 900 ml of water and 1 teaspoon of salt to a rolling boil in a heavy pot. Mix the barley and plain flours, then rain them in from a height in a steady stream without stirring. Cover tightly, drop the heat to its lowest setting and leave completely undisturbed for 15 minutes.","Steam the barley flour",{"tip":541,"text":542,"title":543},"If it fights you, add a splash of the hot cooking water — never cold water, which seizes the dough.","Uncover and start working the mass hard against the side of the pot with a thick wooden spoon, folding and pressing rather than stirring. After 3 to 5 minutes it should stop looking like wet porridge and come together as one dense, elastic dough that pulls away from the pot in a single lump and no longer smells of raw flour.","Beat the dough smooth",{"text":545,"title":546},"Wet your hands in cold water, tip the dough into a bowl and press and turn it into a smooth, rounded dome, re-wetting your palms whenever it starts to grab. Invert the bowl onto the centre of a wide serving tray so the dome sits proud in the middle with its surface glossy and crack-free.","Shape the dome",{"text":548,"title":549},"Ladle the sauce and its meat, potatoes and chickpeas around the base of the dome until the liquid reaches roughly a third of the way up, and never over the top. Halve the peeled eggs and arrange them around the rim, then bring the tray to the table and eat straight from it by hand.","Assemble and serve","bah-ZEEN",[552,556,560],{"note":553,"swap":554,"original":555},"The texture works and the dome holds, but you lose the faint bitterness that makes bazin taste like bazin. Middle Eastern and health-food shops carry barley flour cheaply.","Half wholemeal wheat flour, half plain flour","Barley flour",{"note":557,"swap":558,"original":559},"Goat is common in Libya and needs the same timing. Beef needs about 30 minutes longer before it gives way.","Bone-in goat, or beef chuck cut into 4 cm pieces","Lamb shoulder",{"note":561,"swap":562,"original":563},"Hararat blends vary between households anyway, so a home mix is genuinely close rather than a compromise.","1 tsp cinnamon plus ½ tsp each black pepper, nutmeg and ground cloves","Hararat","bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","libya","Tripolitania and the Nafusa Mountains",25,95,"hard",[574],"main",[576,577,578],"dairy-free","halal-friendly","nut-free",[452,471,493,489,497,474],[581,584,586,588],{"alt":582,"src":583},"A smooth barley dough dome in the centre of a wide tray, ringed by orange lamb sauce, potatoes, chickpeas and halved eggs","\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[564,591,509,592,593,594],"libyan national dish","lamb sauce","hararat","communal platter","2026-08-20","dishroute-kitchen","Libya's national dish: a smooth dome of beaten barley dough set in the middle of a shared platter of turmeric-red lamb sauce with potatoes, chickpeas and whole eggs.",{"en":599},"\u002Frecipe\u002Fbazin",{"items":601,"total":433,"page":462,"limit":868,"hasMore":869},[602,612,644,673,705,733,761,786,813,840],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":496,"prepMinutes":570,"cookMinutes":571,"difficulty":572,"course":603,"diet":604,"mainIngredients":605,"images":606,"keywords":611,"publishedAt":595,"updatedAt":595,"authorSlug":596},[574],[576,577,578],[452,471,493,489,497,474],[607,608,609,610],{"alt":582,"src":583},{"alt":582,"src":585},{"alt":582,"src":587},{"alt":582,"src":589},[564,591,509,592,593,594],{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":568,"baseServings":496,"prepMinutes":617,"cookMinutes":570,"difficulty":618,"course":619,"diet":622,"mainIngredients":625,"images":630,"keywords":640,"publishedAt":595,"updatedAt":595,"authorSlug":596},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",15,"easy",[620,621],"snack","breakfast",[623,624,576],"vegetarian","vegan",[626,627,458,628,629],"dates","chickpea-flour","fennel-seed","fenugreek",[631,634,636,638],{"alt":632,"src":633},"A bowl of dense toasted barley flour paste with a well of olive oil in the centre, dates and fennel seeds alongside","\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[613,641,642,629,626,643],"toasted barley flour","libyan snack","amazigh food",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":568,"baseServings":496,"prepMinutes":649,"cookMinutes":571,"difficulty":650,"course":651,"diet":652,"mainIngredients":653,"images":657,"keywords":667,"publishedAt":595,"updatedAt":595,"authorSlug":596},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة",30,"medium",[574],[576,577,578],[654,452,655,489,656,493],"couscous","pumpkin","raisins",[658,661,663,665],{"alt":659,"src":660},"A wide tray of Libyan couscous topped with lamb, pumpkin wedges, chickpeas and a crown of caramelised onions with raisins","\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[668,669,670,671,656,672],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"romanized":678,"countrySlug":568,"region":679,"baseServings":457,"prepMinutes":617,"cookMinutes":649,"difficulty":618,"course":680,"diet":681,"mainIngredients":684,"images":689,"keywords":699,"publishedAt":595,"updatedAt":595,"authorSlug":596},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[574],[682,576,683,577,578],"pescatarian","gluten-free",[685,471,686,467,687,688],"white-fish","harissa","cumin","caraway",[690,693,695,697],{"alt":691,"src":692},"Fish steaks poaching in a shallow pan of brick-red spicy tomato sauce, scattered with coriander and lemon wedges","\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[674,700,701,702,703,704],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":568,"baseServings":457,"prepMinutes":710,"cookMinutes":570,"difficulty":618,"course":711,"diet":713,"mainIngredients":714,"images":716,"keywords":726,"publishedAt":595,"updatedAt":595,"authorSlug":596},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",5,[712],"dessert",[623,578],[513,626,715],"butter",[717,720,722,724],{"alt":718,"src":719},"A smooth mound of Libyan asida in a bowl with a deep well of melted butter and dark date syrup in its centre","\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[727,728,729,730,731,732],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":568,"baseServings":457,"prepMinutes":649,"cookMinutes":738,"restMinutes":617,"difficulty":650,"course":739,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":595,"updatedAt":595,"authorSlug":596},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",20,[740,620],"street-food",[576,577,578],[493,743,627,744,463],"ground-beef","parsley",[746,749,751,753],{"alt":747,"src":748},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[734,756,757,758,759,760],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":568,"baseServings":457,"prepMinutes":766,"cookMinutes":767,"restMinutes":649,"difficulty":650,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":781,"publishedAt":595,"updatedAt":595,"authorSlug":596},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[574],[576,577,578],[513,489,452,471],[772,775,777,779],{"alt":773,"src":774},"A deep bowl of short hand-cut Libyan noodles in thick tomato sauce with lamb, chickpeas and chopped parsley","\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[782,783,784,489,592,785],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":568,"region":791,"baseServings":457,"prepMinutes":617,"cookMinutes":738,"restMinutes":792,"difficulty":618,"course":793,"diet":794,"mainIngredients":795,"images":798,"keywords":808,"publishedAt":595,"updatedAt":595,"authorSlug":596},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[621,740],[623,576,578],[513,796,497,797,686],"yeast","honey",[799,802,804,806],{"alt":800,"src":801},"A golden fried Libyan sfinz disc with a soft egg set into its centre, honey and harissa in dishes beside it","\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero.jpg",{"alt":800,"src":803},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":800,"src":805},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":800,"src":807},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[787,809,810,811,686,812],"libyan breakfast","fried dough","egg","friday morning",{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":568,"baseServings":496,"prepMinutes":617,"cookMinutes":767,"difficulty":618,"course":818,"diet":820,"mainIngredients":821,"images":824,"keywords":834,"publishedAt":595,"updatedAt":595,"authorSlug":596},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[819],"soup",[576,577,578],[452,471,489,822,823],"mint","pasta",[825,828,830,832],{"alt":826,"src":827},"A bowl of rust-orange Libyan lamb soup with orzo and chickpeas, scattered with dried mint and parsley","\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[835,836,837,838,839,593],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","dried mint",{"slug":841,"title":842,"shortTitle":843,"nativeName":844,"countrySlug":568,"baseServings":496,"prepMinutes":845,"cookMinutes":846,"restMinutes":617,"difficulty":572,"course":847,"diet":848,"mainIngredients":849,"images":852,"keywords":862,"publishedAt":595,"updatedAt":595,"authorSlug":596},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[574],[576,577,578],[850,851,744,822,471,452],"rice","tripe",[853,856,858,860],{"alt":854,"src":855},"Sliced coins of Libyan usban showing green herb and rice filling, arranged on a platter under thick tomato sauce","\u002Fimages\u002Frecipes\u002Fusban\u002Fhero.jpg",{"alt":854,"src":857},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-4x3.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-1x1.jpg",[841,863,864,865,866,867],"libyan sausage","stuffed tripe","rice and herb filling","eid al-adha","offal",24,false,1788563767615]