Photograph of the finished Aseed Yemeni

Middle East · Bột mì quấy đặc chan nước hầm

Aseed Yemeni

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Lamb Lamb 2.8 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Fenugreek seeds Fenugreek seeds 2.1 oz
  • Photograph of Honey Honey ½ cup
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Garlic Garlic 32 cloves

Method

  1. 1 Simmer the lamb with onions, tomatoes, and baharat for 70 minutes to make a rich broth.
  2. 2 Boil water, then sprinkle in the flour and stir continuously with a wooden pestle for 15 minutes.
  3. 3 Stir continuously until the dough becomes pliable and separates from the pot—that's the whole job of an aseed.
  4. 4 Shape the dough into a cone in the center of a deep dish, then press a dent in the top.
  5. 5 Pour the broth into the hollow and around the base of the dough, but do not mix it in.
  6. 6 Beat fenugreek until it forms a hulba foam, then top with melted butter and honey.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: pressure cook for 25 minutes, then release the pressure naturally; continue stirring the flour by hand.

Start cooking