About this Dish
A smooth wheat dough dumpling, torn and dipped into savory meat broth.
History & Origin
Aseed is a rustic Yemeni staple, the kneaded dough shaped into a well and filled with broth or ghee, eaten communally by tearing off pieces by hand.
IngredientsServes 2
🌾Whole wheat flour, 3 cups
💧Boiling water, 3 cups
🧂Salt, 1 teaspoon
🍖Lamb or beef on the bone, 500g
🧅Large onion, 1 roughly chopped
🍅Ripe tomatoes, 2 diced
🌿Coriander seeds, 1 teaspoon
🫙Hawaij spice blend (cumin, coriander, turmeric, cardamom), 1.5 teaspoons
🧄Garlic cloves, 3 minced
🫒Vegetable oil, 2 tablespoons
Method
1
Start the broth first. In a large pot, heat the oil over medium heat and fry the onion until golden. Add the garlic, tomatoes, hawaij, and coriander seeds and stir for 2 minutes until fragrant.2
Add the meat to the pot and brown it on all sides. Pour in about 5 cups of water, season with salt, bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until the meat is very tender and the broth is rich and flavorful.3
About 30 minutes before serving, make the aseed. Bring 3 cups of salted water to a rolling boil in a heavy-bottomed pot, then gradually pour in the wheat flour, stirring constantly and vigorously with a strong wooden spoon.4
Keep stirring and folding the dough over medium-low heat for about 20 to 25 minutes. The dough is ready when it pulls cleanly away from the sides of the pot, is smooth, very thick, and slightly glossy.5
To serve, ladle the hot meat broth into individual deep bowls. Wet your hand or a spoon with water and scoop a large mound of aseed into each bowl, pressing a well into the center of the dough.6
Pour extra broth into the well so it pools around and over the aseed. Place pieces of tender meat on top and serve immediately, tearing off pieces of the dough and dipping them into the savory broth as you eat.User Reviews
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