Entree: Bahrain – Central Culinary Region – مرقوق ➤ Marqūq (Hearty Bahraini stew of meat and vegetables with pieces of thin whole-wheat dough cooked in the broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or shank, cut into large chunks
- 3 tbsp (45 ml) olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, cut into 1-inch (2.5 cm) pieces
- 6 cups (1.4 L) water or low-sodium broth
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (1 g) ground turmeric
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- For the dough:
  - 3 cups (360 g) whole-wheat flour
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water, plus extra as needed
  - 1 tbsp (15 ml) olive oil

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the lamb chunks and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Return the lamb to the pot and add chopped tomatoes, carrots, potatoes, water or broth, salt, pepper, cumin, coriander, turmeric, cinnamon stick, and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer until lamb is nearly tender, about 1 to 1 1/4 hours.
4. Meanwhile make the dough by combining the whole-wheat flour and salt in a bowl. Stir in the warm water and olive oil until a firm dough forms. Knead briefly until smooth, adding a teaspoon of water at a time if too dry. Cover and let rest 10 minutes.
5. Divide the dough into small balls and roll each ball very thinly on a lightly floured surface, almost paper thin. Cut or tear the rolled dough into irregular 1- to 2-inch (2.5–5 cm) squares or strips.
6. When the lamb is nearly tender, increase heat to maintain a gentle simmer. Add the dough pieces in batches to the simmering stew, stirring carefully so they do not stick together. Cover and cook 15–20 minutes until the dough is soft and fully cooked and the stew has thickened slightly.
7. Stir in chopped cilantro or parsley, adjust seasoning to taste, remove the cinnamon stick and bay leaf, and serve hot.