Matazeez is a traditional Najdi dish of whole-wheat dough pieces cooked in lamb and vegetable broth — distinguished from Margoog by the thickness of its dough rounds and the presence of squash. GI 51.
Matazeez (thick wheat dough in lamb broth) is a venerable Najdi dish, celebrated in Najd, Riyadh, and especially the Qassim region, and served at family gatherings. At its heart are small rounds of whole-wheat dough (burr) shaped by hand and dropped into a rich lamb and vegetable broth.
What distinguishes Matazeez from Margoog (vegetable stew with flatbread) is the thickness and smaller size of its rounds, compared with the wide, paper-thin discs of Margoog. Matazeez typically includes squash and vegetables with lean lamb or veal, combining whole-grain carbohydrates, lean protein, and vegetable vitamins in a single dish.
Knead the whole-wheat flour with a pinch of salt, a little oil, and water until a smooth, cohesive dough forms, then cover with a damp cloth and leave to rest for 20–30 minutes.
In a wide pot, heat the olive oil and brown the onion, then add the lamb and stir until coloured and its juices have evaporated.
Add the grated tomatoes, tomato paste, and the Najdi spices — cardamom, turmeric, black pepper, and loomi (dried black lime) — and the salt, then cover the lamb with water and simmer over a low flame until the meat is tender and the broth is rich.
Add the carrot, squash, and courgette to the broth and cook until they are tender without falling apart.
Divide the dough into egg-sized balls and flatten each one by hand into a relatively thick round disc — thicker than for Margoog (vegetable stew with flatbread).
Drop the rounds one by one into the simmering broth, stirring gently so they do not stick together.
Simmer the Matazeez (thick wheat dough in lamb broth) over a medium flame for 15–20 minutes until the rounds are cooked through, saturated with the broth's flavour, and the consistency has come together.
Serve hot in a wide bowl with the lamb and vegetables arranged over the dough rounds.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Najdi Matazeez (thick wheat dough in lamb broth) with Squash, and how to fix them:
All rounds were dropped at once into gently simmering broth and stuck before their surfaces set. From experience: keep the broth at a steady, medium simmer and drop the rounds one by one with a gentle stir after every few. If they have already stuck: carefully separate them with the back of a spoon without breaking them.
Shaped too thick, or removed from the heat before fully cooked. Matazeez rounds are thicker than Margoog but they are not thick lumps — palm-sized and moderately thick. Simmer for 15–20 minutes over a medium flame and test one by cutting it in half to check it is cooked through.
The starch from the dough rounds was released during prolonged simmering or too many rounds were used. Quick fix: add a little hot water and stir until the consistency returns to normal. For next time: keep the dough quantity proportional to the broth, and do not continue simmering once the rounds are cooked.
The squash was added too early with the lamb and overcooked. Squash softens quickly, so add it in the vegetable stage after the lamb is tender — not before. If you want visible pieces: cut them larger and add them in the last ten minutes.
Too little loomi and spices, or added too late. The Najdi spices — cardamom, turmeric, black pepper, and loomi (dried black lime) — should be added with the broth early so their flavour penetrates the lamb. Pierce or crack the loomi before adding so it releases its flavour into the broth.
The pot was taken off the heat before the lamb was fully cooked. Lamb or veal needs long, gentle cooking until completely tender before the vegetables and dough are added. If time is short: use a pressure cooker to shorten the lamb cooking time, then continue in a regular pot for the vegetables and rounds.
Cooked Matazeez keeps for up to three days in a sealed container. The rounds absorb the broth and thicken further — reheat with a little hot water. Let the dish cool before storing, and do not leave it outside the fridge for more than two hours (USDA danger-zone rule) [1].
The lamb broth alone freezes well for up to a month. The dough rounds tend to fall apart after thawing, so the best approach is to freeze the broth and lamb and cook fresh rounds at serving time.
The dough can be kneaded an hour ahead and kept covered with a damp cloth in the fridge; bring to room temperature before shaping. The broth and lamb can be cooked in advance and brought back to a boil before dropping in the fresh rounds.
Reheat over a low flame with a little hot water, as the rounds absorb the broth. Stir gently so they do not break apart. Make sure the dish reaches a full boil before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Lamb | Lean veal | Same quantity | Lighter flavour, less fat, a gentler broth |
| Yellow squash | Butternut squash or pumpkin | Same weight | Slightly more pronounced sweetness and a deeper colour |
| Whole-wheat flour alone | Blend of whole-wheat and a little white flour | Same total quantity | Softer, easier-to-shape dough; slightly less fibre |
| Courgette | Chopped green beans | Same quantity | Firmer texture, a more pronounced green flavour |
| Loomi (dried black lime) | Fresh lemon juice added at the end | Approximately 1 tablespoon | Brighter, cleaner acidity; loses the smoky depth distinctive to loomi |
| Number of servings | Wheat flour | Lamb | Squash | Onion |
|---|---|---|---|---|
| 3 (half recipe) | 1.5 cups | 500 g | 1 cup | 0.5 |
| 6 (base) | 3 cups | 1 kg | 2 cups | 1 |
| 9 (large family) | 4.5 cups | 1.5 kg | 3 cups | 1.5 |
| 12 (entertaining) | 6 cups | 2 kg | 4 cups | 2 |
Vegetables and protein moderate the glycaemic load: the dough rounds are the main carbohydrate source in Matazeez and their glycaemic load is high, but the generous lamb, squash, and vegetables in the dish slow sugar absorption. For a better balance: reduce the portion of rounds slightly and increase the squash and vegetables in your bowl.
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