Saudi
Matazeez
Matazeez is a Najdi Saudi stew of tender lamb, vegetables, and thin whole-wheat dough rounds simmered directly in a spiced tomato broth. The dough absorbs the broth as it cooks, becoming soft, hearty, and deeply flavored.
Ingredients
- Whole wheat flour1 cup
- Salt3/4 tsp, divided
- Warm water1/3 cup, plus more if needed
- Lamb pieces on the bone300g
- Ghee1 tbsp
- Yellow onion, finely chopped1 medium
- Garlic, minced2 cloves
- Tomato, finely chopped1 medium
- Tomato paste1 tbsp
- Saudi baharat1 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Dried lime, pierced1
- Hot water3 cups
- Carrot, cut into chunks1 small
- Zucchini, cut into thick half-moons1 small
- Pumpkin or butternut squash, cut into chunks1 cup
- Green beans, trimmed1/2 cup
- Fresh cilantro, chopped2 tbsp
Method
- Mix the whole wheat flour with 1/4 tsp salt, then gradually add the warm water and knead for 6 to 8 minutes until you have a firm, smooth dough.
- Cover the dough and let it rest for 20 minutes while you begin the stew.
- Heat the ghee in a heavy pot over medium heat, then brown the lamb pieces on all sides.
- Add the onion and cook until softened and lightly golden.
- Stir in the garlic, chopped tomato, tomato paste, Saudi baharat, cumin, coriander, turmeric, black pepper, and the remaining 1/2 tsp salt.
- Cook the spice and tomato mixture for 3 minutes, stirring until the tomato paste darkens slightly.
- Add the pierced dried lime and hot water, bring to a boil, then cover and simmer for 45 minutes, or until the lamb is nearly tender.
- Divide the rested dough into small walnut-sized balls and roll or press each one into a very thin round, about 8 to 10 cm wide.
- Add the carrot, zucchini, pumpkin, and green beans to the simmering pot.
- Drop the dough rounds into the bubbling stew one at a time, spacing them apart so they do not stick together.
- Cover the pot and simmer gently for 20 to 25 minutes, shaking the pot occasionally instead of stirring hard, until the dough is tender and the broth thickens.
- Taste and adjust salt, then remove the dried lime if a milder flavor is preferred.
- Serve the matazeez hot in shallow bowls, with lamb, vegetables, dough rounds, and broth together, finished with chopped cilantro.
Common questions
Can I substitute beef or chicken for the lamb in Matazeez?
Yes, but the flavor and timing change. Beef chuck works best as a lamb substitute and may need 30 to 60 minutes longer. Chicken cooks faster and is less traditional; add it near the end so it doesn’t dry out.
How long does Matazeez take from start to finish?
Plan on about 1 hour 45 minutes to 2 hours. Dough mixing and resting take 30 minutes, the stew simmers about 45 minutes, and you’ll need extra time if the lamb needs more tenderizing.
What are the most common mistakes when making Matazeez?
The biggest mistakes are making the dough too soft, rolling it too thick, and adding it before the lamb is nearly tender. Also avoid boiling too hard, which can break the dough and make the stew cloudy.
How should I store leftover Matazeez?
Cool it quickly, then refrigerate in a covered container for up to 3 days. For longer storage, freeze the stew separately from the dough pieces if possible; the dough can turn softer after thawing, but it still reheats well.
What should I serve with Matazeez?
Serve it hot as a complete meal, usually with the dough cooked directly in the stew. A simple side of salad, yogurt, or extra lemon on the table works well, since the dish is rich and warmly spiced.