Bazeen 2 pounds barley flour
2 pounds meat (Lamb, or Beef)
1 medium size onion
1 pound potatoes
1 -2 tea spoons salt
2 quarts water
Half a can of tomato paste
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon feungerek
Quarter cup olive oil or 3 spoons ghee
Place the barley flour in a large, deep pot with 2 quarts of boiling salt water. Add a tall wooden stick to the middle. This will make it easier to mix.
Cook on medium heat for about 15 minutes or until the barley begins to cook and thicken.Note: If it seems like the bottom is going to burn before the flour has fully been incorporated then add in some additional water.
Once the barley flour begins to thicken lower the heat and begin to stir it. Note: this is going to be a very good arm workout.
Once the flour and water has been incorporated together remove from heat.
Start this sauce before or while you're cooking the Bazeen.
Chop the onion and cook in olive oil or ghee till translucent, then add the meat (chopped into small pieces) and cook with the onion till the meat turns brown.
Add the tomato paste, 1-teaspoon salt, 1 -2 cups of water and all the spices. Cook on medium high heat until the meat is almost cooked. Add the potato (peeled and cut into small pieces) and finish cooking until the meat is tender.
Add some of the dough water into the meat and the potato to help it thicken.
Knead the cooked dough very well till it turns soft like a pizza dough.
Separate the cooked dough into round balls (the size of a large orange) and put them in the center of a several bowls. You could also make one large, round ball for everyone to share.
Pour the meat and the potato stew around the cooked dough ball(s) till it covers half of it.
Note: Add hard boiled eggs for more flavor.