AseedWheat Dumpling with Broth
A Yemeni-style aseed with a firm wheat-flour dumpling served in savory broth. Accompaniments and consistency vary by region.
Prep
30m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dumpling
- 500gWhole Wheat Flour
- 500mlWater
Broth
- 1pcsWhole Chicken
- 1.5lWater
- 150gOnion (finely chopped)
- 15gGarlic (minced)
- 200gPotato (diced)
- 6gCumin Powder
- 3gBlack Pepper
- 2pcsBay Leaf
- 1pcsCinnamon Stick
- 3gCardamom Seeds
- 4pcsClove
- 8gSalt
Topping
- 40gGhee
- 20gFenugreek Seeds (soaked until softened)
- 20mlLemon Juice
- 80gSahawiq
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the chicken in a large pot with the water, onion, garlic, potato, cumin powder, black pepper, bay leaves, cinnamon stick, cardamom seeds, cloves, and salt.
- 02
Bring to a gentle simmer, skim if needed, then cover and cook until the chicken is tender and reaches 74°C (165°F) and the broth tastes rich and aromatic.
- 03
Lift out the chicken and keep it warm. Strain the broth and reserve it.
- 04
Bring the water to a boil in a sturdy pot. Add the whole wheat flour gradually while stirring continuously.
- 05
Beat the mixture vigorously with a wooden spoon until it becomes very thick, smooth, and pulls away from the sides of the pot.
- 06
Shape the hot dumpling into a mound on a serving platter and make a hollow in the center.
- 07
Whisk the softened fenugreek seeds with the lemon juice until light.
- 08
Pour hot broth around and into the dumpling, then top with the melted ghee, the fenugreek mixture, and the sahawiq.
- 09
Serve at once with pieces of the cooked whole chicken.
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