Community Spirit Shines in Tajoura’s Ramadan Bazaar of Bazin

During Ramadan, the Libyan town of Tajoura collaborates to prepare bazin, a traditional dish enjoyed at iftar. This communal effort involves the entire community, showcasing their resilience and unity as they continue to uphold their culinary traditions despite adversities.

Every year during Ramadan, the community of Tajoura, located just east of Tripoli, Libya, unites to prepare a cherished dish known as bazin. This traditional food is especially enjoyed at iftar, the meal that breaks the fast from dawn until dusk. Bazin is typically composed of unleavened barley flour accompanied by a hearty stew filled with vegetables and desirable mutton, although a simple tomato sauce may be used in times of scarcity due to ongoing conflict in Libya.

The preparation of bazin is a collaborative effort, involving residents of Tajoura from various age groups who are enthusiastic to contribute. Men usually come together to craft the bread in a communal kitchen, utilizing long wooden sticks to mix the barley flour with water in substantial pots. Volunteers then knead the dough, forming substantial clumps resembling giant dumplings, which are subsequently baked or steamed.

Once the bazin is ready, it is distributed by volunteers to those waiting outside to take home for their evening meals. Ramadan, a period characterized by fervent prayers, charity, and spirituality, holds particular significance in Tajoura where bazin remains a symbol of community and togetherness. This visual report has been compiled by Yousef Murad and curated by Amr Nabil from Cairo.

The article highlights the profound sense of community in Tajoura, Libya, as residents gather annually to prepare bazin during Ramadan. This cherished dish serves not only as nourishment but also as a medium for unity and charitable acts, reflecting the spiritual essence of the holy month. The tradition of making and sharing bazin embodies the resilience and camaraderie of the people amidst ongoing challenges.

Original Source: www.wral.com