Entree: Kuwait – مرقوق ➤ Marqūq (Stewed flatbread with lamb and vegetables)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces (approx. 1.6 lb / 725 g usable meat)
- 2 tsp (10 g) salt, divided
- 1 tsp (5 g) ground black pepper
- 1/4 cup (60 ml) vegetable oil or ghee
- 2 large onions, approx. 10 oz (280 g), peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup (60 ml) tomato paste
- 3 medium tomatoes, approx. 14 oz (400 g), chopped (or 14 oz / 400 g canned tomatoes)
- 2 medium potatoes, approx. 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) chunks
- 1 medium eggplant, approx. 10 oz (280 g), cut into 1-inch (2.5 cm) cubes
- 1 medium zucchini, approx. 6 oz (170 g), sliced
- 1½ tbsp (22 ml) baharat spice blend (or substitute: 1 tsp ground cumin + 1 tsp ground coriander + 1/2 tsp ground allspice)
- 2 dried limes (loomi), pierced with a knife (optional)
- 8 cups (1.9 L) water or unsalted lamb/vegetable stock
- Fresh cilantro or parsley, chopped, for garnish
For the dough (flatbread pieces)
- 4 cups (500 g) all-purpose flour
- 2 tsp (10 g) salt
- 1 tbsp (15 ml) olive oil
- About 1 1/2 cups (360 ml) warm water, plus more as needed

Instructions

1. Season the lamb pieces with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. In a large heavy pot, heat the vegetable oil or ghee over medium-high heat and brown the lamb on all sides, working in batches so pieces develop color; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onions and cook until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until fragrant, stirring to combine.
3. Return the lamb to the pot, add the chopped tomatoes, baharat (or spice substitute), pierced dried limes (if using), and the remaining 1 tsp (5 g) salt. Pour in the 8 cups (1.9 L) water or stock to cover. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook until the lamb is tender, about 1 to 1 1/2 hours.
4. While the meat simmers, prepare the dough: combine the all-purpose flour and 2 tsp (10 g) salt in a bowl. Stir in 1 tbsp (15 ml) olive oil and gradually add about 1 1/2 cups (360 ml) warm water, mixing until a stiff but pliable dough forms. Knead briefly on a lightly floured surface until smooth, 3–4 minutes. Cover and rest 20 minutes.
5. Divide dough into 4 portions. Working with one portion at a time, roll very thin—nearly translucent—on a floured surface. Using a knife or pizza cutter, cut into diamond or square pieces about 1–1.5 inches (2.5–4 cm). Keep pieces lightly floured to prevent sticking.
6. About 25–30 minutes before the lamb is done, add the potatoes and eggplant to the simmering stew. Continue to simmer until the vegetables begin to soften, about 15–20 minutes.
7. When meat and vegetables are nearly tender, add the zucchini and then gradually add the dough pieces handful by handful into the simmering broth, stirring gently to separate so they do not clump. Continue simmering, stirring occasionally, until the dough pieces swell, become tender and the broth thickens slightly, about 15–25 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
8. Remove and discard the pierced dried limes (if used). Spoon into bowls, garnish with chopped cilantro or parsley, and serve hot with extra broth at the table for those who like a soupy consistency.