Saudi Matazeez (Dumplings in Broth)

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 1/2 tsp Salt
• about 450 g Lamb or beef (cut into cubes)
• 2 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 2 medium Zucchini
• 2 tbsp Tomato paste
• 1 tsp Baharat spice mix
• 2 tbsp Vegetable oil
• 6 cups Beef or lamb broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 cups of all-purpose flour, 1 cup of water, and 1/2 teaspoon of salt. Mix until a dough forms, then knead on a clean surface for 5 minutes until the dough is smooth. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes at room temperature. This resting period helps the dough become more pliable.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 190°C / 190°C). Add the 2 tablespoons of vegetable oil and let it heat up for 1 minute until shimmering.
3. 3Carefully add the about 450 g of lamb or beef cubes to the hot oil. Brown the meat on all sides, which should take about 5-7 minutes. Once browned, use a slotted spoon to remove the meat from the pot and set it aside on a plate. Do not drain the oil from the pot.
4. 4Add the 2 chopped medium onions to the pot. Cook, stirring occasionally, for 5-7 minutes until they are softened and golden brown. Stir in the 2 tablespoons of tomato paste and cook for an additional 2 minutes, stirring constantly, until it darkens slightly.
5. 5Add the 2 chopped medium carrots, 2 chopped medium potatoes, and 2 chopped medium zucchini to the pot. Stir everything together and cook for 5 minutes, allowing the vegetables to soften slightly.
6. 6Return the browned about 450 g of lamb or beef cubes to the pot with the vegetables. Pour in the 6 cups of beef or lamb broth. Add the 1 teaspoon of baharat spice mix, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything to combine and bring the liquid to a rolling boil over high heat (100°C / 100°C).
7. 7While the broth is coming to a boil, take the rested dough and divide it into 16 equal pieces. Roll each piece into a small ball or flatten it slightly into a small disc shape to form your dumplings. Aim for dumplings about 2.54 cm in size.
8. 8Once the broth is boiling, carefully drop the prepared dumplings one by one into the pot. Reduce the heat to low (82.22-87.78°C / 82-88°C), cover the pot tightly with a lid, and let it simmer for 30-40 minutes. The dumplings are cooked when they are puffed up and tender, and the vegetables are easily pierced with a fork. The meat should reach an internal temperature of 71°C for lamb or 74°C for beef.
9. 9Ladle the Saudi Matazeez into bowls, ensuring each serving has broth, meat, vegetables, and dumplings. Serve hot.

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