Libyan barley dough dome with lamb sauce (Bazin)

1. Cut the lamb into large pieces and chop the onions; hard-boil the eggs for 10 minutes and peel them, peel and halve the potatoes.

2. In a large pan, fry the meat with the onion in the olive oil for 5 minutes, add the passata, chilli powder, turmeric, salt and pepper, pour in the water and simmer covered for 60 minutes; add the potatoes for the last 25 minutes.

3. Meanwhile bring 1 litre of salted water to the boil in another pan, sprinkle in half the barley flour and stir hard with a wooden spoon until it forms a thick mass.

4. Add the remaining flour and poke holes in it with the handle of the spoon; cover and steam over low heat for 20-25 minutes, then turn it all into a bowl and work it vigorously into a smooth, elastic dough (easier with wet hands).

5. Shape the dough into a smooth dome and set it in the middle of a deep dish.

6. Pour the hot sauce around it and arrange the meat, potatoes and halved eggs around; eat with your hands, pinching off dough and dipping it in the sauce.

Tip: Bazin is Libya's national dish, eaten by the family from one shared bowl with the right hand. The smooth surface of the dome is the cook's pride, so don't skimp on the kneading. For less work, you can also shape the dough into smaller dumplings.