Aseed Yemeni

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.