🍲 Margoog

Name: Margoog
Total time: 100 min
Yield: 5
Cuisine: Saudi Arabia · Najd
Ingredients: 500 g lamb, cubed; 250 g plain flour, ½ tsp salt and about 130 ml water for the dough; 300 g pumpkin, cubed; 2 zucchini, cubed; 3 tomatoes, chopped, and 1 tbsp tomato paste; 1 onion, chopped; 2 tsp baharat; 1 tbsp vegetable oil; 1.5 litres water

Origin: Saudi Arabia · Najd

460kcal

per serving · 400 g

115kcal

per 100 g

24 gProtein6 g / 100 g

12 gFat3 g / 100 g

60 gCarbs15 g / 100 g

Margoog is a hearty Najdi stew in which squares of thin wheat dough are cooked directly in a lamb and vegetable broth. Pumpkin, zucchini and tomato soften into the baharat-spiced sauce while the dough absorbs it and thickens everything into a rich, almost porridge-like dish. It is served in deep bowls, especially in winter and during Ramadan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: dough

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

doughlambpumpkinzucchinitomatobaharat spice mix

Recipe

5 servings100 min

Ingredients

500 g lamb, cubed
250 g plain flour, ½ tsp salt and about 130 ml water for the dough
300 g pumpkin, cubed
2 zucchini, cubed
3 tomatoes, chopped, and 1 tbsp tomato paste
1 onion, chopped
2 tsp baharat
1 tbsp vegetable oil
1.5 litres water

Method

Knead the flour, salt and water into a smooth dough and rest it for 20 minutes.
Brown the onion and lamb in the oil with the baharat, add the tomatoes, paste and water and simmer for 45 minutes.
Add the pumpkin and zucchini and cook for 10 minutes.
Roll the dough very thin, cut into 4 cm squares and drop them into the simmering stew.
Cook for 15 minutes, stirring now and then, until the dough is soft and the stew thick.

How to make it lighter

Use lean lamb and skim the fat from the broth.
Add extra zucchini and pumpkin and use a little less dough.
Treat it as a complete meal — no rice or bread is needed alongside.

History

Margoog belongs to the traditional cooking of central Saudi Arabia, alongside other wheat-and-broth dishes such as jareesh and qursan. It remains a home-style winter favourite across the Kingdom and the Gulf.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →