Entree: Qatar – مرقوق ➤ Marqūq (Hearty meat and vegetable stew with torn thin flatbread cooked in the broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–2 inch (2.5–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 cup / 240 g canned crushed tomatoes)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1–1 1/2 tsp (6–8 g) salt, to taste
- 4 cups (960 ml) beef or lamb broth, hot
- 2 medium potatoes, peeled and cut into chunks
- 2 carrots, sliced on the bias
- 1 small zucchini, sliced
- 1 tbsp (15 ml) lemon juice (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- For the dough:
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water, approximately (adjust as needed)

Instructions

1. Heat the oil or ghee in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well caramelized, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the chopped onions to the pot and cook until soft and golden, about 6–8 minutes. Add garlic, chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes break down.
3. Stir in the spices (cumin, coriander, turmeric, black pepper) and return the browned lamb to the pot. Pour in the hot broth to cover, bring to a simmer, then reduce heat to low, cover partially, and cook until the lamb is tender, about 1 to 1 1/2 hours.
4. While the stew is simmering, make the dough: combine the flour and 1/2 tsp salt in a bowl, stir in 2 tbsp oil and warm water gradually to form a soft but not sticky dough. Knead briefly, cover, and rest 20–30 minutes. On a lightly floured surface, roll the dough very thin (about 1–2 mm) and lightly brush with oil; using hands or a knife, tear or cut into irregular 1.5–2 inch (4–5 cm) pieces.
5. When the lamb is nearly tender, add the potatoes and carrots and simmer 10 minutes. Add the torn dough pieces a handful at a time, stirring gently so they submerge in the broth; cover and simmer until the dough is cooked through and tender, about 10–15 minutes. Add the zucchini in the last 5 minutes.
6. Finish with lemon juice if using and chopped cilantro or parsley. Adjust seasoning and serve hot, making sure each bowl has a generous portion of meat, vegetables, and soft margoog pieces.