Entree: Saudi Arabia – Hijaz – مطازيز ➤ Matazeez (Layered hand-cut dough dumplings stewed with spiced meat and vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 ml) fine salt, plus more for seasoning
- 1 cup (240 ml) warm water, plus extra for thinning dough if needed
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground black pepper
- 1 cinnamon stick
- 2 bay leaves
- 2 medium tomatoes, about 10 oz (300 g), chopped
- 2 medium carrots, about 8 oz (225 g), peeled and cut into 1/2-inch (1.3 cm) rounds
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) chicken or lamb broth
- 1/2 cup (15 g) fresh cilantro, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
- Salt to taste

Instructions

1. Mix flour and 1 tsp (5 ml) salt in a large bowl. Gradually add 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil, stirring until a stiff dough forms. Knead briefly until smooth, cover with a damp towel and rest 20 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a heavy pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Add lamb pieces to the pot and brown lightly on all sides, about 6–8 minutes. Stir in ground cumin, ground coriander, black pepper, cinnamon stick, and bay leaves; cook 1–2 minutes until fragrant.
4. Add chopped tomatoes, carrots, and potatoes to the pot. Pour in 4 cups (960 ml) broth, bring to a simmer, then reduce heat to low and simmer uncovered for 15 minutes to begin tenderizing vegetables and meat.
5. While the stew simmers, divide the rested dough into quarters. On a lightly floured surface roll each portion thin (about 1/16 inch / 2 mm). Using a knife or pastry cutter, cut into roughly 1 1/2–2 inch (4–5 cm) squares.
6. Add the dough squares in batches to the simmering stew, stirring gently so they do not clump together. The dumplings will swell and soften; simmer gently for 30–40 minutes, stirring occasionally, until dough is tender and lamb is fully cooked. Add more broth or water if the stew becomes too thick.
7. Taste and adjust salt. Remove cinnamon stick and bay leaves. Sprinkle with chopped cilantro and serve hot with lemon wedges for squeezing over each portion.
8. Serve family-style in the pot or ladled over plates; leftovers reheat well and thicken further as the dough absorbs broth.