Matazeez

One of the most well-liked dishes in the Saudi regions of Riyadh and Qassim, as well as in some Gulf Cooperation Council nations, is matazeez, and the methods used to prepare it are well-known in other Saudi regions like the Al-Bahah Province. With some variations in the types of spices and flour used, Matazeez is generally prepared in most parts of the Kingdom under the name " Al-Daghabis ".

The name is "Mitzaz" or "Matzuz" in plural form; neither word appears in the Arabic lexicon. However, some people think the name is a combination of two slang terms: the verb "outstretch" (Mat) - which describes how Matazeez dough is actually prepared and thinly spread - and the noun "tiny" (Zeez), which may refer to the tiny pieces of dough that shrink when cooked with meat and vegetables.

The Saudi's matazeez recipe can be categorised as a winter dish because it contains a number of high-calorie ingredients that provide the body with energy and warmth. Since matazeez is a filling dish on its own, it is frequently served without any accompanying dishes.

The ingredients for both the dough and the broth will affect how Matazeez is made. Sea salt and whole wheat flour are used to make the dough. Lamb shoulder or leg, onions, tomatoes, and the appropriate Arabic spices make up the broth's ingredients. Potatoes, eggplant, and green beans are cut into thick slices.

The type of flour used, its degree of thinness, and the amount of kneading determine how Matazeez is prepared. The preparation of Matazeez takes about an hour and a half, and it is either served with meat and vegetables or kept cold for as long as possible by being stored in containers.

With the exception of a pressure cooker that supports the quick cooking of meat and vegetables added to it, the preparation of Matazeez is not complicated and does not call for the use of somewhat primitive tools. However, lovers of heritage generally stick to the style of preparing popular dishes using the old tools.

You could think of Matazeez as a recipe that was created from dishes that were similar to one another, like the Mathlotha and Markook dishes. The majority of them share the same ingredients, but they vary in how the dough is prepared, cut, and combined with the other ingredients. The dough is cut into pieces and simmered with broth, vegetables, and spices in the majority of these dishes.