Bazeen
Bazin (bread)
Unleavened bread in Libyan cuisine
Bazin (Arabic: البازين, pronounced [baːˈziːn], is an unleavened bread in the cuisine of Libya prepared with barley, water and salt.[1] Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.[2] The dough may then be placed in a pan and allowed time to harden,[3] after which it is baked or steamed.[lower-alpha 1] The salt contributes to the hardness of the bazin. Bazin may have a paste-like and hardened texture.[lower-alpha 2] It may also be prepared using whole wheat flour, olive oil and pepper as ingredients.[3][6]
Bazin is typically served with a tomato sauce, eggs, potatoes and mutton. This preparation method involves shaping the dough into the shape of a pyramid or dome, after which it may be served with a tomato-based soup or meat-and-potato stew poured atop or around it and garnished with hard-boiled eggs.[2][3] A raw egg may also be placed in the hot soup.[3] Aseeda is a dish prepared using bazin, honey, date syrup and butter or oil.[3] Bazin may also be accompanied with a cooked pumpkin and tomato sauce mixture.[lower-alpha 3]
When consumed, bazin may be "crumpled and eaten with the fingers."[6] It is typically eaten using the right hand, and may be consumed communally.[3] Bazin has been described as a traditional dish and as a national dish of Libya.[3][6]