Bazeen Trabelsi (Tripoli Barley Dough in Turmeric Lamb & Potato Stew) – Authentic Libya Recipe

Tripoli’s communal centerpiece featuring golden turmeric-spiced meat, potatoes, and eggs in rich tomato broth.

Country of Origin
🇱🇾 Libya (North Africa, Africa)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Tender lamb or beef chunks, Quartered potatoes and hard-boiled eggs, Traditional barley dough, Libyan bzar turmeric-coriander blend, Tomato paste

Ingredients for Bazeen Trabelsi (Tripoli Barley Dough in Turmeric Lamb & Potato Stew) (4 Servings)

  • 1.25 lbs (or 2.5 cups) tender lamb or beef chunks, prepped into bite-sized pieces
  • 1.5 cups quartered potatoes and hard-boiled eggs, washed and trimmed
  • 1 cup traditional barley dough
  • 1 medium onion and 3 cloves garlic, finely minced with Libyan bzar turmeric-coriander blend
  • 1.5 tbsp traditional Libya seasoning (tomato paste, fenugreek, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef chunks for 5 minutes.
  2. Add minced onion, garlic, Libyan bzar turmeric-coriander blend, and tomato paste, fenugreek, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add quartered potatoes and hard-boiled eggs and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in traditional barley dough right before serving warm.

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