Entree: Saudi Arabia – Hijaz – مرقوق ➤ Marqooq (Stew of hand-rolled thin flatbread pieces simmered with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) ghee or clarified butter
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 garlic cloves, minced, about 12 g
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 medium carrots, cut into 1/2-inch (1.3 cm) rounds, about 7 oz (200 g)
- 2 medium potatoes, cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 cinnamon stick
- 1.5 tsp (8 g) salt, adjust to taste
- 6 cups (1.4 L) water or light beef/chicken broth
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro leaves for garnish
Dough for margoog pieces:
- 2 cups (240 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil
- 3/4 cup (180 ml) warm water, adjust as needed

Instructions

1. Heat the oil and ghee in a large heavy pot over medium-high heat. Add the lamb cubes and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, add the sliced onions and sauté until soft and translucent, about 6 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, black pepper and the cinnamon stick; cook 3–4 minutes until fragrant and the tomatoes begin to break down.
4. Return the browned lamb to the pot, add the carrots and potatoes, pour in the water or broth and bring to a gentle boil. Reduce heat, cover, and simmer for 35 minutes until the meat is tender.
5. Meanwhile, make the dough: combine the flour and salt in a bowl, stir in the oil and warm water to form a soft but not sticky dough. Knead briefly until smooth, then rest 10 minutes covered.
6. Divide the dough into small golf-ball sized pieces. On a well-floured surface, flatten each piece thinly with your hands or a rolling pin into very thin rounds or irregular sheets about 1–2 mm thick; stack and separate with flour.
7. Once the stew is simmering and the meat is nearly tender, add the thin dough pieces in batches: tear or cut into bite-sized pieces and drop them into the simmering broth. Stir gently to prevent sticking and simmer uncovered for 10–12 minutes until the dough is cooked through and the stew has slightly thickened.
8. Stir in the lemon juice, adjust salt to taste, discard the cinnamon stick, and remove from heat.
9. Garnish with chopped cilantro and serve hot with extra broth. Margoog is traditionally eaten with the stew spooned over a communal plate or in individual bowls.