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    You are in: Home / Recipes / Lebanese/Syrian Bazella Recipe
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    Lebanese/Syrian Bazella

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    • on October 30, 2011

      Made for PAC Fall 2011. I had to wait until were giving a dinner party before making this recipe. As Mustafa's Cook mentioned, many Middle Eastern recipes are designed to feed an extended family. We had several appetizers, two entrees (this and a fish dish), two vegetable side dishes and desert. The portion size (6) is quite accurate.

      The flavor and texture is wonderful, what you'd expect from a braising style of preparation. The meat was tender to the point where no knife was needed. The veggies both flavored the broth and absorbed flavor from it. We served this over rice (using a Syrian recipe), so the liquid was absorbed into the bed of rice, creating another layer of flavor.

      We used a cast iron pot on the stovetop, but, as noted, this could easily be done in a slow cooker or in a pot in the oven. In North Africa, this kind of meal would be prepared in a tagine, using similar principles.

      If you do use a slow cooker, you may want to use less water, since the slow cooker principle is based on heat surrounding the meal being cooked without needing a large volume of water. Most slow cooker instructions will give you guidance on how to adjust recipes in this way.

      This may not be an "every day" recipe in our culture, but for weekends, family events and special dinners, this is a definite keeper. Thanks, Mustafa's Cook, for sharing!

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    Nutritional Facts for Lebanese/Syrian Bazella

    Serving Size: 1 (545 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.2
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 3.6 g
    Cholesterol 72.7 mg
    Sodium 635.8 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 6.2 g
    Sugars 9.7 g
    Protein 30.2 g

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