From Najd and Qassim. Popular in all of Saudi Arabia.
Pin · Najd / Qassim (Buraydah) · historical or cultural region, not a town
- OriginNajd · Najd · historical or cultural region · Najdi Arabs
- Era
- Not dated yet
- Fold
- Heap of small pieces
- Cooked
- Thin discs simmered in lamb, tomato and vegetable stew (eggplant, potato, zucchini)
Anatomy
Inside
- Dough
- Wheat doughUnfilled; flat dough discs
- Made with
- Local Qassim whole-wheat flour, water, salt
- Cooked
- Thin discs simmered in lamb, tomato and vegetable stew (eggplant, potato, zucchini)
- Served
- Coriander. Winter and Ramadan food; given to new mothers after birth
- Size
- About 9 cm across
Not known yet We don’t yet have a written story, a recipe, a date for its first record, a dated or primary source or a precise place of origin for Saudi matazeez. What we do have is below, with its sources.
Range
Where
Open the map →
How sure we are
Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record No dated attestation found; name absent from classical lexicons
Notes from the research
Saudipedia: the name is not in classical Arabic lexicons. Folk etymology from mat ("stretch").
This entry is drawn from the World Dumpling Atlas, §3.3, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Family independent