Saudi Matazeez (Dumplings in Broth)

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 1/2 tsp Salt
• 1 lb 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

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 (375°F / 190°C). Add the 2 tablespoons of vegetable oil and let it heat up for 1 minute until shimmering.
3. 3Carefully add the 1 lb 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 1 lb 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 (212°F / 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 1-inch in size.
8. 8Once the broth is boiling, carefully drop the prepared dumplings one by one into the pot. Reduce the heat to low (180-190°F / 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 160°F (71°C) for lamb or 165°F (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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