Skinnymixer’s Slow Cooked Bazella (Lebanese Pea Stew) features in the Chef Specials section of the cookbook SkinnyMediterranean.
The Slow Cooked Bazella (Lebanese Pea Stew) is a cookbook exclusive recipe…
Our take on a Lebanese classic, with so many regional variations to inspire it.
Tender meat and vegetables simmer in a rich tomato sauce, thickened with potatoes until everything melts together. Hearty, comforting, and full of homely flavour… this is like a big hug in a bowl.
Bazella (sometimes spelled Bazinah or Bazzella) is a traditional Middle Eastern stew, most commonly known as Lebanese Bazella, meaning “peas” in Arabic.
It’s a comforting tomato-based dish made with peas, carrots, and meat (usually lamb or beef), simmered slowly in a rich sauce of tomato, onion, garlic, and spices. Potatoes are sometimes added to help thicken it naturally as it cooks. There are many, many different regional variations with different spice blends and even with green beans or chick peas.
It’s often served with Lebanese rice (rice cooked with vermicelli, butter or ghee). I really adore this with the Mujadara (Lentil Rice) and a big squeeze of fresh lemon juice.
Can I Use My TM7 to Slow Cook this Bazella?
When we first started researching this recipe I knew I wanted to use the TM7 slow cook mode to give the beef that extra love and attention to be super tender. Don’t worry if you don’t have a TM7, we also have instructions for TM6 and TM5/TM3 + Slow Cooker or oven. No blade cover is required.
What you will need:
- 700g chuck beef (double for slow cooker)
- allspice
- baby potatoes
- Beef or Chicken Stock Concentrate
- brown onion
- carrot
- cinnamon powder
- coriander powder
- cracked black pepper
- cumin powder
- flat leaf parsley
- fresh lemon juice
- frozen peas
- garlic
- olive oil
- smoked paprika
- tin diced tomatoes
- tomato paste
From the Testing Team
During our recipe testing for this recipe, the lovely Kaz shared her traditional family recipe for Lebanese Pepper. So if you would like to try replacing the spices in this recipe for more of a peppery kick and try it with Lebanese Pepper then here is their traditional family recipe. Some families use 6 spices, some use 7 but her family uses 6.
Tip: You can adjust the white pepper to control the heat. You can halve or reduce the quantity also as it makes a lot!!
- 100g ground black pepper
- 35g ground white pepper
- 50g ground cinnamon
- 50g nutmeg
- 25g ground cloves
- 50g ground cumin
Dietary Variations
For this recipe we have variations for:
✔️ Low Carb
✔️ Paleo
✔️ Vegetarian
✔️ Low Fodmap
Cooking Methods
For this recipe we have variations for:
✔️ Thermo cooker
✔️ Thermo cooker slow cook mode (TM6 & Tm7 models)
✔️ Slow cooker
✔️ Oven
✔️ Stovetop
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SkinnyMediterranean: Slow Cooked Bazella (Lebanese Pea Stew)
Print Pin RateIngredients
- 700 g chuck beef - (double for conventional slow cooker)
- allspice
- baby potatoes
- Beef or Chicken Stock Concentrate
- brown onion
- carrot
- cinnamon powder
- coriander powder
- cracked black pepper
- cumin powder
- flat leaf parsley
- frozen peas
- garlic
- lemon juice
- olive oil
- smoked paprika
- tin diced tomatoes
- tomato paste
Instructions
- This recipe is exclusive to the SkinnyMediterranean cookbook.
Nutrition
FAQ Section
Do I need a Thermomix® to make this?
No. The recipe includes both Thermomix® and traditional stovetop methods including slow cooker and oven.
Do I need a Thermomix® blade cover?
No, a blade cover accessory is not required for this recipe when using the slow cook mode.