🥘 Mataziz (Najdi Dumpling Stew)

Method

1. In a bowl mix the 3 cups of flour (or whole wheat flour if preferred) with a pinch of salt, add water gradually and knead for 5 minutes into a firm but soft dough.

2. Cover the dough and leave it to rest for half an hour.

3. Chop the onions, crush the 4 garlic cloves, cube the tomatoes and zucchini, and pierce the dried limes (and cube the eggplant, pumpkin, carrots and green pepper if using).

4. Heat the 3 tbsp oil in a large pot over medium heat and cook the onions for 5 minutes until soft, then the garlic for 1 minute, then add the 1 kg meat and stir over high heat for 5 minutes.

5. Add the tomatoes, 2 tbsp tomato paste, 1 tbsp kabsa spice, the dried limes and salt, and stir for 2 minutes.

6. Pour in the 10 cups of water, bring to a boil and skim off the scum, then cover and cook over low heat for 1 hour until the meat is tender.

7. Add the zucchini and other vegetables and boil over medium heat for 15 minutes until tender.

8. Roll the dough out 1/2 cm thick and cut into small squares, or pinch off small pieces and press them into discs with your fingers.

9. Raise the heat until the broth boils, and drop in the dough pieces one by one, stirring gently.

10. Reduce the heat to low and cook for 25 minutes until the pieces are cooked through and the broth thickens.

11. Serve the mataziz hot in a deep dish with the meat on top.

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