Libyan Mushroom Bazeen Style Recipe

This creative twist on Libya’s iconic Bazeen transforms the traditional barley dough and rich tomato stew into a hearty vegetarian delight. Earthy mushrooms replace meat in a spiced sauce with potatoes, eggs, and aromatic North African flavors, creating a comforting, communal dish perfect for sharing that celebrates African-inspired mushroom cuisine.

Why You’ll Love This recipe

You’ll adore this Libyan Mushroom Bazeen because it captures the soul of authentic Libyan cooking while offering a plant-based alternative that’s equally satisfying and flavorful. The chewy, dough-like barley base soaks up the tangy, garlicky tomato sauce beautifully, while hearty mushrooms provide a meaty texture and deep umami that makes every bite feel indulgent.

It’s naturally gluten-free (using pure barley), nutritious, and packed with wholesome ingredients like potatoes for heartiness and boiled eggs for protein. Perfect for family gatherings, this communal dish encourages sharing and dipping, evoking the warm, social spirit of Libyan meals.

Whether you’re exploring African-inspired vegetarian recipes or seeking a cozy, exotic comfort food, this version delivers bold spices, simple preparation, and that irresistible “dip and savor” experience without compromising tradition.

Yield: Serves 4

Libyan Mushroom Bazeen Style Recipe

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Hearty Libyan-style vegetarian Bazeen with mushrooms in spiced tomato sauce, barley dough, potatoes, and eggs—comforting and flavorful.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Bazeen dough:

• 3 cups barley flour
• 1 tsp salt
• 2-3 cups boiling water (adjust as needed)
• 2 tbsp olive oil

For the mushroom sauce:

• 500g (about 1 lb) fresh mushrooms (sliced)
• 4 medium potatoes (peeled and cubed)
• 4-6 hard-boiled eggs (peeled)
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 3 tbsp tomato paste
• 4 fresh tomatoes (chopped) or 1 can diced tomatoes
• 1/4 cup olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp black pepper
• Salt to taste
• 1-2 green chilies (optional, for heat)
• Fresh lemon wedges and extra chilies for serving

Instructions

1. Get your eggs boiling first — Pop 4-6 eggs into a pot of cold water, bring to a boil, then simmer for 10 minutes. Cool in ice water, peel, and set aside. This gives you creamy, perfect companions for the dish!
2. Start the aromatic base — In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and golden—about 5-7 minutes. Toss in the minced garlic and stir for another minute until fragrant. Your kitchen will smell amazing already!
3. Build the rich sauce — Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor. Add chopped tomatoes (or canned), cumin, coriander, turmeric, black pepper, and salt. Let it simmer and bubble for 5 minutes, stirring occasionally—watch the colors turn vibrant!
4. Add the hearty veggies — Toss in the cubed potatoes and enough water to cover everything (about 3-4 cups). Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15-20 minutes until potatoes soften.
5. Bring on the mushrooms — Add the sliced mushrooms to the pot. They’ll release moisture—let them cook down for 10 minutes until tender and infused with spices. Taste and adjust seasoning; add chilies if you love heat!
6. Make the star dough — In a large bowl or pot, mix barley flour and salt. Gradually pour in boiling water while stirring vigorously with a wooden spoon (or use a mixer). Add olive oil and knead until it forms a firm, smooth ball—about 5-10 minutes of energetic stirring. It should be dense but not crumbly!
7. Shape the Bazeen — Transfer the dough to a large serving platter. Wet your hands with cold water and shape it into a smooth dome or mound in the center—roll your palm in circles for that glossy finish. This is the showpiece!
8. Assemble the beauty — Pour the hot mushroom sauce around the dough dome. Arrange potatoes, mushrooms, and halved boiled eggs decoratively on top and around. Drizzle with a little extra olive oil for shine.
9. Add the finishing touches — Place fresh lemon wedges, extra chilies, and perhaps some herbs on the side. Invite everyone to gather around—this is meant to be shared!
10. Serve and enjoy — Tear off pieces of the warm dough with your right hand, dip generously into the sauce, grab a mushroom or egg, and savor the explosion of flavors. It's comforting, exotic, and utterly delicious—happy eating!

Notes

This vegetarian adaptation honors Libyan tradition by keeping the iconic dough and sauce style while featuring mushrooms for an African-inspired twist. Eat communally for the full experience!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1124Total Fat 28gSaturated Fat 4gUnsaturated Fat 24gSodium 592mgCarbohydrates 200gFiber 30gSugar 12gProtein 30g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Use a sturdy wooden spoon or stand mixer for stirring the barley dough to achieve that signature smooth, firm texture—avoid overcooking to prevent it from becoming too sticky. Sauté mushrooms until golden for maximum flavor release before adding to the sauce.

For extra authenticity, serve in one large communal platter and eat with your right hand by tearing off dough pieces and dipping. Adjust spice levels gradually, tasting as you go, and add a splash of lemon juice at the end for brightness. If the sauce thickens too much, thin with a bit of water or vegetable broth.

Ingredients Notes

Barley flour forms the classic Bazeen base—opt for finely ground whole barley for authentic texture and nutty flavor; it’s naturally gluten-free but check for cross-contamination if needed. Fresh mushrooms (like cremini, button, or portobello) bring earthy depth and meaty bite, absorbing the spices wonderfully.

Tomatoes and paste create the rich, tangy sauce foundation typical of Libyan stews. Warm spices like cumin, coriander, and turmeric infuse North African warmth, while garlic and onion add aromatic base layers. Potatoes provide hearty substance, and hard-boiled eggs offer creamy contrast and protein.

Olive oil is key for authentic richness—use extra virgin for drizzling. Fresh chilies and lemon wedges on the side add customizable heat and acidity.

Variations and Substitutions

For a vegan twist, omit the eggs or replace with chickpeas for added protein. Swap barley flour with a mix of whole wheat and semolina if barley is unavailable, though it slightly changes the traditional chew. Use different mushrooms like shiitake for bolder umami or oyster for tenderness.

Add pumpkin or carrots to the sauce for a seasonal variation, echoing some Libyan regional styles. For gluten-free certainty, ensure all ingredients are certified. Spice it up with harissa or cayenne for heat, or mellow with cinnamon for a sweeter profile. If meat-lovers want a hybrid, add shredded chicken or lamb alongside mushrooms. Broad beans or lentils can replace potatoes for a different texture.

Storage Options

Store leftover Bazeen components separately: keep the dough wrapped tightly in plastic or an airtight container in the fridge for up to 2 days (reheat by steaming or microwaving with a splash of water to soften). Sauce and mushrooms store well in an airtight container for 3-4 days refrigerated. Reheat sauce gently on the stove, adding water if thickened. Avoid freezing the dough as it may become grainy, but the sauce freezes excellently for up to 1 month—thaw overnight and reheat.

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