์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Matazeez with Lamb
Matazeez is a hearty and rustic Saudi Arabian dish featuring hand-torn dough dumplings simmered in a rich, spiced lamb and vegetable stew. It's a comforting and flavorful meal, often prepared for family gatherings.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed)
- 2 tbsp Tomato paste
- 2 medium Zucchini(peeled, seeded, and cut into 1-inch pieces)
- 300 g Pumpkin or Butternut Squash(peeled, seeded, and cut into 1-inch pieces)
- 2 whole Dried black lime (loomi)
- 2 Cinnamon sticks
- 4 Cloves
- 4 Cardamom pods(lightly crushed)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- to taste Salt
- to taste Black pepper
- 3 tbsp Ghee or clarified butter
- 2 cups Whole wheat flour
- approx. 1/2 cup Water(for dough)
- 1/2 tsp Salt(for dough)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add the remaining 1 tablespoon of ghee to the pot. Sautรฉ the chopped onions until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Return the lamb to the pot. Add the dried black limes, cinnamon sticks, cloves, cardamom pods, ground cumin, ground coriander, salt, and pepper. Pour in enough water to cover the lamb by about an inch. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
- 5
While the lamb is simmering, prepare the dough. In a bowl, combine the whole wheat flour and salt. Gradually add water, mixing until a stiff dough forms. Knead for a few minutes until smooth. Cover and let rest.
- 6
After 1.5 hours of simmering, add the zucchini and pumpkin/squash to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- 7
Take small pieces of the dough and flatten them by hand into thin, irregular shapes (matazeez). Add these directly to the simmering stew. Stir gently to submerge the dough pieces. Cook for about 10-15 minutes, or until the dough is cooked through and tender.
- 8
Remove the cinnamon sticks and dried black limes before serving. Adjust seasoning if needed. Serve hot, ensuring each bowl has plenty of stew, lamb, vegetables, and matazeez.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe dough for matazeez should be stiff, not sticky. Adjust flour or water as needed.
- โTear the dough into small, irregular pieces to allow them to soak up the stew's flavor.
- โEnsure the stew has enough liquid for the dough to cook properly.
- โThis dish is even better the next day as the flavors meld.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use beef or chicken instead of lamb.
- Add other vegetables like carrots or eggplant to the stew.
- Serve with a drizzle of spicy tomato sauce (daqqus) on the side.