Bazella: A Hearty Stew from the Heart of the Levant

The scent of Bazella always transports me back to my Aunt Hana’s kitchen in Beirut. Sunlight streamed through the window, illuminating dust motes dancing in the air as she hummed a Fayrouz melody, stirring a pot brimming with this comforting stew. The aroma of tomatoes, warming spices, and tender beef mingled in the air, a symphony of flavors that promised warmth and connection. Every spoonful was a taste of home, a reminder of laughter shared and stories told around her overflowing table. This recipe is my attempt to capture that magic, that feeling of belonging, in every bite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Yield: 8 cups
• Dietary Type: Adaptable (see variations)

Ingredients

• 1 (16 ounce) bag frozen peas, any brand (or good quality dry peas)
• 1 large onion
• 1 (16 ounce) bag carrots, whole, not baby carrots
• 3 tablespoons tomato paste (such as Durra or Contadina)
• 1/4 cup olive oil
• 1 1/2 lbs beef stew meat, cubed (lamb may be substituted)
• Salt and pepper, to taste
• Season salt (optional)
• 6 cups water, in 2-cup increments
• 2 beef bouillon cubes (such as Maggi or Wylers)

Equipment Needed

• Large frying pan
• Stew pan
• Knife
• Cutting board

Instructions

1. Prepare the onion: Cut the onion into small pieces. Aim for a dice, not minced too finely, nor chopped too coarsely. Set aside.

2. Prepare the carrots: Wash the carrots and cut them into 1/4″ thick pieces. Avoid cutting them too thinly, or they will disintegrate into the broth. You can peel them if you prefer, before cutting. Set aside.

3. Brown the meat and onion: In a large frying pan, brown the beef with some seasoning salt and pepper. Add the diced onion and some olive oil from the bottle. Ensure all the meat is nicely browned. Set aside.

4. Sauté the tomato paste: In a stew pan, fry the 3 tablespoons of tomato paste in the 1/4 cup olive oil for about 5-8 minutes. If it seems dry-looking, add a small amount of extra oil a little at a time. The mixture should look chunky in the oil, not runny like soup. Stir constantly, as the tomato paste will burn very fast! This step is crucial for developing a deep, rich flavor.

5. Create the broth: Reduce the heat to low, and add the first 2 cups of water to the tomato paste mixture. Stand back, as it may splatter! Gradually keep adding water until all 6 cups have been added. Add the 2 beef bouillon cubes. Let this boil for 5 minutes. Scrape the bottom of the pan, making sure all of the tomato paste mixes thoroughly with the water. This forms the base of your flavorful broth.

6. Combine and simmer: Add the browned meat, carrots, and peas to the broth. Allow the mixture to come to a boil (this should take about 5 minutes), then reduce the heat to a simmer. Add salt and pepper to your taste.

7. Cook until tender: Cook until the meat is tender. Cooking time depends on the quality of the meat, but it typically takes about 1 1/2 to 2 hours on a very low simmer. Check the meat periodically for tenderness. If using dry peas, presoak them according to package directions before adding them to the stew. This will ensure they cook properly.

8. Serve: Serve hot with Middle Eastern-style rice (such as long-grain rice prepared with vermicelli).

Expert Tips & Tricks

• Tomato Paste: Don’t skimp on frying the tomato paste. This step intensifies its flavor and removes any metallic taste. Watch it carefully to prevent burning.
• Meat Tenderness: If you’re short on time, use a pressure cooker to tenderize the meat more quickly. Follow the manufacturer’s instructions for your pressure cooker.
• Flavor Enhancement: A bay leaf or a pinch of cumin added to the stew during simmering can enhance the overall flavor profile. Remember to remove the bay leaf before serving.
• Spice Adjustment: Feel free to adjust the seasoning to your preference. A little bit of allspice or a dash of cayenne pepper can add a subtle warmth.

Serving & Storage Suggestions

Bazella is best served hot, ladled generously over a bed of fluffy Middle Eastern rice. A dollop of plain yogurt or a sprinkle of fresh parsley can add a refreshing contrast to the rich stew.

Storage:

• Room Temperature: Do not leave Bazella at room temperature for more than 2 hours to prevent bacterial growth.
• Refrigeration: Store leftover Bazella in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze Bazella in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Reheat Bazella gently over medium heat on the stovetop, stirring occasionally, until heated through. Add a splash of water if needed to prevent sticking. You can also reheat it in the microwave, but be sure to stir it every minute to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	335 kcal	–
Calories from Fat	133 kcal	–
Total Fat	14.8 g	22%
Saturated Fat	3.6 g	18%
Cholesterol	72.8 mg	24%
Sodium	635.9 mg	26%
Total Carbohydrate	22.1 g	7%
Dietary Fiber	6.3 g	25%
Sugars	9.7 g	–
Protein	30.2 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Bazella: Substitute the beef with firm tofu or chickpeas for a vegetarian version. Add a variety of vegetables like potatoes, zucchini, or bell peppers for added flavor and texture. Use vegetable broth instead of beef bouillon cubes.
• Lamb Bazella: As the original recipe suggests, cubed lamb makes a wonderful substitute for beef, adding a richer, gamier flavor.
• Spicy Bazella: Add a pinch of red pepper flakes or a finely chopped chili pepper to the stew for a spicy kick.
• Lemon Bazella: A squeeze of fresh lemon juice at the end of cooking can brighten the flavors and add a zesty note.
• Vegan Bazella: Ensure the bouillon cubes are vegan-friendly (many contain beef fat). Omit the meat entirely or substitute with hearty vegetables and vegetable broth.

FAQs (Frequently Asked Questions)

Q: Can I use canned peas instead of frozen?
A: While frozen peas are preferred for their texture and flavor, canned peas can be used in a pinch. Drain and rinse them well before adding them to the stew, and add them towards the end of the cooking time, as they are already cooked.

Q: How do I prevent the tomato paste from burning?
A: The key is to stir the tomato paste constantly while frying it in the olive oil over medium-low heat. If it starts to stick or darken too quickly, reduce the heat further or add a small amount of extra olive oil.

Q: Can I make this in a slow cooker?
A: Yes, Bazella is well-suited for slow cooking. After browning the meat and sautéing the tomato paste, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.

Q: What is Middle Eastern rice?
A: Middle Eastern rice typically refers to long-grain rice cooked with vermicelli noodles. The noodles are browned in butter or oil before the rice is added, giving the rice a nutty flavor and a beautiful golden color.

Q: How can I thicken the broth if it’s too thin?
A: If the broth is too thin, you can thicken it by simmering the stew uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 15 minutes of cooking.

Final Thoughts

Bazella is more than just a recipe; it’s a culinary journey, a connection to culture, and a warm embrace in a bowl. Don’t be intimidated by the list of ingredients – this dish is surprisingly simple to make and deeply satisfying. I encourage you to gather your loved ones, embrace the aroma of simmering tomatoes and spices, and create your own memories around this cherished Levantine stew. And of course, let me know how it turns out! I’d love to hear your personal touch on this classic dish. Serve this with a side of fresh pita bread and a simple cucumber-tomato salad for a complete and authentic Middle Eastern meal. Sahtein! (Bon appétit!)