The Bazin came out great! I combined a few different recipes and techniques to come up with the recipe I made Friday night. It was a great appetizer - not sure if I'd call it a soup or a stew, but whatever it is called, it's delicious. It was a particular hit with our second oldest son. The hararat spice blend could be used any recipe that you want to have a middle eastern feel.
Recipe:
INGREDIENTS
STEW
Oil for frying
1 pound onions
4 cups tomato sauce
2 cups water
2 cups red wine
3.5 pounds Beef Stew Meat, cut in cubes
Hararat Spice Blend
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon ground allspice
DOUGH
4 cup flour
3 cup water
salt
oil
PREPARATION
To prepare the sauce:
Heat the oil in a large pot or dutch oven. Add Hararat spice blend to bloom in oil. When fragrant, add in meat to brown. Once partially browned, add in onions and saute they begin to be translucent. Add the tomato sauce, water, and red wine. Bring to a boil and cook it for at least 2 or 3 hours at a low heat, until meat is tender
To prepare the dough:
Pour the flour into a large bowl. Combine water with some salt and oil and bring to a boil. Pour half of the hot water into the bowl with the flour and immediately stir with a wooden spoon. It will start to come together. If it is too thick and dense add a little more water, add as much water as needed as you continue to stir until it is a nice soft dough. Allow to cool a bit until easy to handle. Then form into balls, ~one per person.
Can either place dumplings in bowl and our the sauce over and serve immediately OR can leave dumplings out and covered and then add to the warm stew pot for a few hours before serving.
Salad and cupcakes worked well too. Here's how the Har Sinai Cupcakes came out:
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