Metazeez
Metazeez is a comforting, traditional dish from Saudi Arabia, made of tender lamb in a flavorful, spiced stew with delicate pieces of dough cooked right in the broth. This hearty meal is perfect for family gatherings, combining deep, aromatic spices with the richness of slow-cooked meat. If you love Middle Eastern cuisine, this Metazeez recipe will transport your taste buds straight to Saudi Arabia!
Why You’ll Love This Recipe
- Rich and aromatic – Layers of warm spices infuse the stew with depth and complexity.
- Tender, fall-off-the-bone lamb – Slow cooking ensures juicy, flavorful meat.
- A unique combination of stew and dumplings – The dough soaks up the rich flavors, creating a satisfying bite.
- Perfect for special occasions – This dish is a labor of love and an excellent centerpiece for gatherings.
Key Ingredients
- Lamb Meat with Bones – Using bone-in lamb creates a deep, rich broth that enhances the dish’s flavor. The slow-cooked meat becomes incredibly tender, making every bite deliciously succulent.
- Tomatoes (Pureed & Paste) – Fresh tomato puree adds natural sweetness and acidity, while the tomato paste deepens the stew’s color and intensifies the umami flavor.
- Ghee – This clarified butter is essential for authentic Middle Eastern cooking, adding a nutty aroma and velvety texture to the dish.
- Dry Lemon (Loomi) – A staple in many Gulf dishes, dry lemon imparts a tangy, slightly smoky flavor that balances the richness of the stew.
- Whole Wheat Dough – The thin, homemade dough pieces absorb the stew’s flavors, making them soft, chewy, and irresistible.
Step-by-Step Guide to Making Metazeez
For the Meat Stew:
Heat 2 tablespoons of ghee and one tablespoon of oil in a large pot. Sauté chopped onion until translucent, then add the lamb with bones and lightly brown it.
Stir in minced garlic cloves and green chilies, cooking for 1 minute. Cover and let cook for 3 minutes on medium heat. Uncover, add spices, and stir for 1 minute.
Mix in pureed tomatoes and cook for 2 minutes. Add three tablespoons of tomato paste and stir for another 2 minutes.
Add cubed potato and carrot, stirring to combine. Pour boiling water over the mixture, cover, and simmer for 45-55 minutes until the lamb is tender.
For the Dough:
In a bowl, combine whole wheat flour and salt. Gradually add warm water, kneading until a soft dough forms.
Cover and let rest for 15-20 minutes to enhance elasticity.
Divide the dough into 22 small balls. Flatten each ball using your hands or a rolling pin until it is thin.
One by one, gently place the flattened dough pieces into the simmering stew, ensuring they don’t stick together. Cover and cook on medium-low heat for 15 minutes.
Pro Tips for the Best Metazeez
- Thinly flatten the dough so it remains tender when cooked in the stew.
- For extra flavor, allow the stew to simmer on low heat for a few extra minutes after adding the dough.
- Adjust spice levels by reducing green chilies if you prefer a milder taste.
- Use beef or chicken as a substitute, adjusting cooking time accordingly.
- Don’t overcrowd the pot with vegetables—potatoes and carrots add just the right balance without overpowering the dish.
Serving Ideas
- With Fresh Yogurt – The creaminess complements the spices beautifully.
- Side of Arabic Salad – A fresh, tangy salad provides a refreshing contrast.
- A Sprinkle of Fresh Cilantro – Adds a burst of color and brightness.
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The Conclusion
Metazeez is more than just a meal; it’s a warm, comforting embrace of rich flavors and textures. This traditional Saudi Arabian dish is a celebration of slow-cooked goodness, packed with tender lamb, bold spices, and delicious dumpling-like dough. Whether you’re making it for a special occasion or a cozy family dinner, this authentic Metazeez recipe will quickly become a favorite!
Metazeez
Ingredients
Ingredients for the meat stew
- 500 grams lamb meat with bones
- 1 large onion finely chopped or slices
- 1 large carrot cut into medium cubes
- 1 large potato cut into medium cubes
- 2 fresh tomatoes pureed
- 5 garlic minced
- 3 green chili you can use less for less heat
- 3 tablespoon tomato paste
- 2 tablespoon ghee
- 1 tablespoon oil
- 7 cups boiling water
Spices:
- 1 dry lemon
- ⅛ teaspoon cinnamon powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon Kashmiri mirch powder
- 2 teaspoons curry powder
Ingredients for the dough
- 1 ½ cup whole wheat flour or Atta
- ½ teaspoon salt
- ½ cup + 2 tablespoon warm water you may need less
Instructions
To make the stew:
- In a large pot, heat ghee and oil. Add onion and cook until translucent, then add meat until light brown.
- Mix in green chili and garlic on medium-low heat for 1 minute. Cover and cook for 3 minutes on medium heat.
- Uncover, stir, then add spices and salt; mix for 1 minute. Add tomato puree, stir for 2 minutes, then add tomato paste and mix for 2 more minutes.
- Add potato and carrots, mix well, then pour boiling water over the meat mixture and cover. Cook for 45 to 55 minutes until lamb is tender.
To make the dough:
- In a medium bowl, mix flour and salt, gradually adding water while kneading until soft. Cover and let rest for 15 to 20 minutes for a softer dough.
- Form the dough into 22 balls.
- Flatten each ball with palms, then stretch using the area between thumb and wrist, or roll with a pin to make thin.
- After flattening all, gently place them in the stew one by one to prevent sticking. Cover and cook on medium-low for 15 minutes.
- Serve hot with salad or yogurt.
Video
Notes
- You can use beef, adjust the cooking time since it will take longer, and add more water.
- Flatten the dough thinly, as it will get thicker while cooking in the stew.
- Adjust the spices to your preference.
- You can use chicken, which cooks faster, but follow the same steps.
- While there are more vegetables in Metazeez, like zucchini, eggplant, and pumpkin, I find that adding too many reduces the stew’s flavor. Therefore, I only use potatoes and carrots.
