🍲 Marqooq
Marqooq is a comforting Gulf stew of lamb, pumpkin, eggplant, tomato and onion in which thin sheets of wheat dough are simmered until soft and silky. The dough thickens the baharat-spiced broth into a rich, spoonable dish where the vegetables almost melt. It is served hot in deep plates, often on cold evenings and in Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g lamb, cubed
- 250 g plain flour, ½ tsp salt and about 130 ml water for the dough
- 300 g pumpkin, cubed
- 1 eggplant, cubed
- 3 tomatoes, chopped, and 1 tbsp tomato paste
- 1 onion, chopped
- 2 tsp baharat
- 1 tbsp vegetable oil
- 1.5 litres water
Method
- Make a firm dough from the flour, salt and water and rest it for 20 minutes.
- Brown the onion and lamb with the baharat in the oil, add the tomatoes, paste and water and simmer for 45 minutes.
- Add the pumpkin and eggplant and cook for 10 minutes.
- Roll the dough into very thin sheets, tear or cut into pieces and add to the stew.
- Simmer for 15 minutes, stirring gently, until the dough is soft and the stew thick.
How to make it lighter
- Choose lean lamb and skim fat off the surface of the broth.
- Increase the vegetables and use less dough to lower the carbs per bowl.
- It is a full meal in itself — serve with a fresh salad, not bread or rice.
History
Marqooq — also spelled margoog — is a traditional dish of Saudi Arabia, especially Najd, and is also cooked in Kuwait, Qatar and the Emirates, with vegetables varying by season and family.
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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 →