Yemeni
Aseed
Aseed is a Yemeni flour dumpling cooked until smooth and elastic, then served in a deep bowl with hot spiced lamb maraq and foamy hulba. It is eaten warm by pulling pieces from the soft mound and dipping them into the broth.
Ingredients
- whole wheat flour1 1/4 cups
- all-purpose flour1/4 cup
- water for aseed1 3/4 cups
- salt1 1/4 tsp, divided
- lamb pieces with bone250g
- neutral oil1 tbsp
- onion, finely chopped1 small
- garlic, minced2 cloves
- ripe tomato, grated1 medium
- Yemeni hawaij for soup1 1/2 tsp
- ground cumin1/2 tsp
- black pepper1/4 tsp
- water for maraq3 cups
- fenugreek powder2 tbsp
- cilantro, finely chopped2 tbsp
- green chili, minced1 small
- lemon juice1 tbsp
- samn or ghee1 tbsp
Method
- Soak the fenugreek powder in plenty of cold water for 30 minutes while you start the maraq.
- Heat the oil in a pot over medium heat, add the onion, and cook until golden at the edges.
- Add the lamb, garlic, grated tomato, hawaij, cumin, black pepper, and 3/4 teaspoon salt, then stir until the lamb is coated and the tomato darkens slightly.
- Pour in 3 cups water, bring to a boil, skim if needed, then cover and simmer for 50 to 60 minutes until the lamb is tender and the broth is fragrant.
- Drain the soaked fenugreek, leaving only the thick paste, then whip it with a spoon or small whisk for several minutes until pale, stretchy, and foamy.
- Stir the cilantro, green chili, lemon juice, and a pinch of salt into the whipped hulba and set aside.
- Mix the whole wheat flour and all-purpose flour together in a bowl.
- Bring 1 3/4 cups water and 1/2 teaspoon salt to a strong boil in a heavy pot.
- Tip the flour into the boiling water all at once, reduce the heat to low, and let it sit undisturbed for 1 minute so the water begins to absorb.
- Using a sturdy wooden spoon, stir and press the flour hard against the sides of the pot until it forms one thick dough with no dry pockets.
- Cover the pot and cook the dough over very low heat for 8 minutes, then stir and beat it again until smooth, heavy, and elastic.
- Wet a shallow serving bowl with a little hot broth, place the hot aseed in the center, and shape it into a rounded mound with a small well in the top.
- Spoon samn or ghee over the aseed, pour hot maraq around and into the well, and add pieces of lamb around the side.
- Top with a spoonful of foamy hulba and serve immediately with extra maraq and hulba alongside.
Common questions
Can I substitute the lamb with another meat or make the maraq vegetarian?
Yes. Beef shank or goat work well, but cooking time may be longer. For vegetarian maraq, use mushrooms, chickpeas, or potatoes with the same spices, though the broth will be lighter and less rich.
When should I start the hulba, and how long does the whole dish take?
Start soaking the fenugreek as soon as you begin the maraq. The lamb broth usually needs 50 to 60 minutes, and the aseed itself takes about 10 to 15 minutes once the water is boiling.
What are the most common mistakes when making aseed and hulba?
The biggest mistakes are not whipping the fenugreek enough, adding it too early to hot food, and letting the aseed get lumpy. Keep stirring the dough over heat and whisk hulba until pale and foamy.
How should I store leftovers, and can I reheat them?
Store the maraq, aseed, and hulba separately in sealed containers in the refrigerator for up to 3 days. Reheat the maraq gently, loosen the aseed with a splash of hot water, and stir hulba again before serving.
What is the best way to serve aseed for the right texture and flavor?
Serve the aseed hot, spread onto a platter or bowl, then pour the lamb maraq over or beside it. Add hulba on top or on the side so guests can mix it in to taste.