Margoog - Middle Eastern Recipe

Margoog

🌍 Middle Eastern, Saudi Arabia, Qatar, UAE Difficulty: ●●●○○

Margoog is the home-style comfort food of the Gulf; the torn dough thickener recalls ancient Bedouin cooking practices with simple grain and available meat.

Ingredients

• 600 g lamb or chicken, bone-in pieces
• 200 g thin flat bread dough, rolled into small sheets (raqaq)
• 2 large tomatoes, chopped
• 1 onion, diced
• 2 zucchini, sliced
• 2 potatoes, cubed
• 2 carrots, sliced
• 2 tsp baharat or bezar spice mix
• ½ tsp turmeric
• ½ tsp black pepper
• 2 tbsp ghee or oil
• Salt

Method

1. Browning — Brown meat in ghee; add onion and cook until softened.
2. Adding — Add spices and tomatoes; cook 5 minutes.
3. Adding — Add water to cover; simmer 45 minutes until meat is tender.
4. Adding — Add vegetables; cook 20 minutes.
5. Step 5 — Tear flat bread dough into small irregular pieces; drop into simmering stew.
6. Cooking — Cook 10–15 minutes until dough pieces expand and thicken stew.
7. Serving — Serve in deep bowls — the torn bread creates a thick, dumpling-like stew.

Tags: lamb or chicken, thin flat bread dough, tomatoes, onion, zucchini · Source: Brittani's Almanac