Yemeni Dough Porridge with Spiced Lamb and Tomato Sauce

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A traditional Yemeni comfort food from the highlands, this thick dough porridge is made with whole wheat and fenugreek, then crowned with a deeply spiced lamb and tomato sauce. The texture falls between a stiff polenta and soft bread dough, intended to be eaten with the right hand by pinching off pieces and dipping them into the rich, savory topping.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 9 gFiber
• 6 gSugar
• 28 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fenugreek dough

• 2 cups whole wheat flour
• 1/4 cup fenugreek seeds (hilba), lightly crushed
• 5 cups water, plus more as needed
• 1 teaspoon salt
• 1 tablespoon ghee or clarified butter, for finishing

For the lamb and tomato sauce (maraq)

• 1 lb (450 g) boneless lamb shoulder, cut into 1/2-inch cubes
• 2 tablespoons ghee or olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 3 medium ripe tomatoes, finely chopped (about 2 cups)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 green chili (such as Serrano), finely chopped (optional)
• 2 cups water or low-sodium beef broth
• Salt to taste

For serving

• Extra ghee for drizzling
• Ground cumin for sprinkling
• Dried fenugreek powder (optional)

Directions

1. Bring 5 cups of water and the crushed fenugreek seeds to a gentle boil in a wide, heavy pot. Simmer for 8-10 minutes to soften the seeds and infuse the water, then season with salt.
2. Slowly whisk in the whole wheat flour, a little at a time, stirring vigorously in one direction to prevent lumps. Continue stirring for 12-15 minutes over medium-low heat until the mixture pulls away from the sides of the pot and forms a thick, smooth dough that holds a spoon upright. If it stiffens too much, splash in a few tablespoons of warm water. Cover and keep warm over very low heat.
3. While the dough cooks, prepare the sauce. Heat the ghee in a deep skillet or saucepan over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Sprinkle with a pinch of salt as they cook.
4. Add the chopped onion to the lamb and sauté until soft and golden, about 6 minutes. Stir in the garlic, cumin, coriander, turmeric, black pepper, and the green chili if using; cook for 1 minute until fragrant.
5. Add the chopped tomatoes and tomato paste to the skillet. Cook for 5 minutes, stirring, until the tomatoes break down and form a thick base. Pour in the water or broth, reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the lamb is fork-tender and the sauce has thickened to a gravy-like consistency. Adjust salt to taste.
6. Spoon the warm fenugreek dough into wide, shallow bowls, shaping it with the back of a spoon to form a shallow well in the center. Ladle a generous portion of the lamb and tomato sauce over the top, letting it pool into the well.
7. Drizzle with extra ghee and sprinkle with a pinch of ground cumin and dried fenugreek if desired. Serve immediately while piping hot, with extra sauce on the side for dipping.

Cook’s Notes

• Fenugreek (hilba) is the soul of this dish; lightly toasting the seeds before crushing deepens their nutty, slightly bitter flavor without making the porridge taste soapy.
• The dough should be much thicker than oatmeal – aim for a consistency similar to stiff mashed potatoes. It will firm up as it sits, so keep a small pot of warm water nearby for loosening it.
• Traditionally, Aseed is eaten communally from a single large platter with the right hand only, using the bread-like dough to scoop up the sauce – a wonderful way to share the meal with family and friends.
• For a vegetarian version, replace the lamb with 2 cups of cooked chickpeas and add 1 diced potato during the last 20 minutes of simmering the sauce.

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