If winter in Najd had a title, it would undoubtedly be Matazeez. Qassimi Matazeez is one of the most ancient dishes reflecting the ingenuity of old Saudi cuisine in creating satiating and nutritious meals from simple ingredients. It is the dish that brings family and loved ones together in Al-Qassim, where the aroma of “Loomi” (black lime) and Najdi spices arrives at the table long before the plate does. At Atayeb, we take you on a journey to Al-Qassim to learn the secrets of the paper-thin dough and the rich, simmered broth that makes Matazeez a truly royal meal.
The Origin of Matazeez: A Tale of “Qarras” and Slow Cooking
The roots of Matazeez trace back to the Al-Qassim region in the heart of Najd. Its name is derived from the local term describing the action of flattening small dough circles by hand before dropping them into the pot. In the past, homemakers competed in the skill of rolling the dough until it was nearly translucent, allowing it to absorb the essence of the meat and vegetable broth without becoming heavy. Matazeez is more than just food; it is a symbol of community and gathering, as women used to meet to cut and flatten the dough in an atmosphere of warmth and joy.
Professional Recipe Card
| Feature | Details |
| Prep Time | 45 Minutes |
| Cook Time | 90 – 120 Minutes |
| Servings | 5 – 6 Persons |
| Category | Main Course – Najdi Heritage (Al-Qassim) |
| Pro Secret | Thinness of the dough and the “gradual dropping” technique |
Ingredients (The Golden Standards)
To achieve the perfect balance between dough and broth, follow these precise measurements:
1. Authentic Matazeez Dough:
- 3 Cups Whole Wheat Flour (Bur): High-quality and sifted.
- 1 ¼ Cups Warm Water: Adjusted based on flour absorption.
- A pinch of salt.
- 1 Tablespoon Oil: To give the dough flexibility during rolling.
2. The Broth & Meat:
- 1 kg Lamb: Bone-in for a richer, more flavorful broth.
- 2 Large Onions: Finely minced.
- 3 Juiced Tomatoes with 1 tablespoon of tomato paste.
- Mixed Vegetables: Pumpkin, eggplant, carrots, zucchini, and green beans.
3. Najdi Spice Blend:
- Black Dried Lime (Loomi), Cinnamon stick, 1 tablespoon mixed spices, black pepper, and Sarar Hail (chili powder) for heat seekers.
Preparation Steps: The Art of the Broth & Disc Shaping
Step 1: Preparing the Flexible Dough
Mix the whole wheat flour with salt and oil, adding water gradually until you have a firm dough that is slightly stiffer than pastry dough. Knead well for 10 minutes.
Atayeb Tip: The secret to successful Matazeez is “dough rest.” Let it rest for a full hour to make it extremely pliable when flattening it by hand or using a traditional manual Matazeez press.
Step 2: Simmering the Broth
In a large pot, sauté the onions in ghee, then add the meat and both whole and ground spices. Once the meat changes color, add the tomatoes and paste, allowing it to simmer and thicken. Pour in boiling water and let the meat cook until it is halfway done.
Step 3: “Dropping” the Matazeez (The Critical Step)
This is where the amateur differs from the professional. Flatten small balls of dough into very thin circles.
The Technical Secret: Do not throw all the dough in at once. Drop the discs one by one into the vigorously boiling broth, waiting a few seconds between each to ensure the pieces don’t stick together and turn into a single mass.
Step 4: Adding Vegetables and Final Ripening
Once all the dough is in, add the vegetables (starting with carrots and beans, then pumpkin and zucchini at the end as they cook quickly). Cover the pot and leave on a very low flame for 40 minutes until the dough absorbs the broth and the meat becomes “fall-apart” tender.
Pro Secrets from Atayeb’s Kitchen
- Broth Consistency: The broth should be slightly thick, not watery like soup; the starch in the whole wheat flour will naturally thicken the sauce.
- The Black Lime: Always pierce the dried limes before adding them; they release a unique acidity and Najdi flavor into the dough discs.
- Luxurious Serving: Upon serving, sprinkle a little “Musammanah” (a Najdi spice blend with ghee and dried onions) on top to enhance the aroma and depth of flavor.
Nutritional Value (Per average serving)
| Nutrient | Approximate Value |
| Calories | 560 kcal |
| Protein | 32 g |
| Dietary Fiber | 9 g (from whole wheat and veggies) |
| Fats | 18 g |
Conclusion from Atayeb
Qassimi Matazeez is the dish that brings the warmth of old tales to your modern table. It is a meal that combines health, taste, and authenticity in one pot. By following these steps from Atayeb, you will master this historic dish and surprise your family with the professional skill of Margoog and Matazeez that only the experts know.
