Entree: Saudi Arabia – Asir & Southern Saudi – عصيدة ➤ Aseedah (Thick savory wheat or sorghum porridge-style dough served with spiced meat stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- For the aseedah (dough):
  - 2 cups (240 g) whole wheat flour
  - 4 cups (960 ml) water
  - 3 tbsp (45 ml) ghee or clarified butter, plus extra for serving
  - 1 tsp (6 g) fine salt
- For the spiced lamb stew:
  - 1.5 lb (680 g) bone-in lamb shoulder, cut into 1–1.5 inch (2–3 cm) chunks
  - 1 tbsp (15 ml) vegetable oil
  - 1 large onion, thinly sliced
  - 4 cloves garlic, minced
  - 2 medium tomatoes, chopped
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) ground coriander
  - 1 tsp (2 g) baharat spice blend
  - 1/2 tsp (1 g) ground turmeric
  - 1/2 tsp (1 g) ground black pepper
  - 2 cups (480 ml) beef or lamb stock (or water)
  - 1 cinnamon stick
  - 2 whole cloves
  - 1 tbsp (15 ml) lemon juice
  - Salt to taste
- Garnish and serving:
  - 2 tbsp (30 ml) chopped fresh cilantro or parsley
  - 1 small red chili, thinly sliced (optional)
  - Extra ghee or clarified butter for drizzling

Instructions

1. Prepare the lamb stew: heat the vegetable oil in a heavy pot over medium-high heat. Brown the lamb pieces on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onion. Sauté until soft and golden, 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Add chopped tomatoes, cumin, coriander, baharat, turmeric, and black pepper. Cook, stirring, 3–4 minutes until the tomatoes break down.
4. Return the browned lamb to the pot. Add the stock (or water), cinnamon stick, and cloves. Bring to a simmer, cover, and cook gently for 1 to 1¼ hours until the lamb is very tender. Adjust salt and stir in lemon juice at the end.
5. Make the aseedah dough: in a heavy saucepan, bring 4 cups (960 ml) water and 1 tsp (6 g) salt to a rolling boil. Reduce to a steady simmer.
6. In a mixing bowl, combine the 2 cups (240 g) whole wheat flour with 3 tbsp (45 ml) ghee. Gradually add the flour mixture to the simmering water in a thin stream, whisking or stirring vigorously to avoid lumps.
7. Once all the flour is incorporated, continue to cook over low heat, stirring constantly with a wooden spoon or spatula. The mixture will thicken and become a firm, smooth mass; this takes about 8–12 minutes.
8. When the aseedah pulls away from the sides and forms a cohesive ball, remove from heat. Turn onto a lightly oiled platter and form into a dome or flatten slightly. Drizzle a little extra ghee over the top.
9. To serve: tear portions of the aseedah by hand or cut with a spoon, dip into the lamb stew, and garnish with chopped cilantro and sliced chili. Serve hot with extra broth on the side.