Yemeni Aseed with Maraq Hamedh (sour soup)

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being more nutritious.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and beef can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost.

Break tamarind and halca into small pieces.

Add boiled water to tamarind and halca and let soak for 30 minutes.

Heat olive oil in a pan and add half an onion, frying until golden brown.

In a blender, combine tomatoes, garlic, hot chili, soaked tamarind and halca, some water, and salt; blend until homogeneous.

Add the blended mixture to the pan with the onions after they are golden brown.

Add tomato paste and cook until the paste is well mixed in.

Add the soaked tamarind and halca, filtering to avoid seeds.

Add lamb or chicken soup and mashed potatoes to thicken the soup, adjusting salt to taste.

To thicken the soup further, mix flour with cold water and add to the soup while stirring to avoid lumps.

In a separate pot, bring boiled water to a boil, adding salt and a little butter.

Add a mixture of all-purpose and whole wheat flour to the boiling water, stirring continuously.

If the mixture is too hard, add more boiled water gradually while cooking for about one minute.

Once the aseed is cooked, shape it using cold water to prevent sticking and burning, creating a hole in the middle.

Serve the sour soup in the middle of the aseed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary