Saudi Marqooq (bread & stew)

Recipe No.: G-13

Gulf100 minServes 6

Marqooq is a dish of Najdi cooking: thin discs of wheat dough cooked in meat and vegetable stew, served in winter, Ramadan and at feasts. It is similar to qursan and mataziz, but its dough is thinner.

Ingredients for Saudi Marqooq

• For the dough
• 2 cupswhole-wheat or brown flour and 1 cup plain flour
• 1 cupAbout warm water, salt and 1 tbsp oil
• For the stew
• 750 gbone-in lamb, cut up
• 2onions, chopped, and 4 cloves garlic
• 3tomatoes, chopped, and 2 tbsp tomato paste
• 3 tbspghee or oil
• 1 tbspmixed spice, 1 tsp turmeric and 2 dried black limes (loomi)
• 2carrots, 1 eggplant, a piece of pumpkin and 2 zucchini
• 1.5 litreswater and salt

Method

1. Knead the flour with water, salt and oil into a soft dough and rest, covered, 30 minutes.
2. Brown the onion in ghee, add the lamb, garlic, spices and turmeric and stir 10 minutes.
3. Add the tomatoes, paste, loomi, water and salt and simmer 1 hour until tender.
4. Add the carrots and pumpkin, and after 10 minutes the eggplant and zucchini.
5. Roll the dough very thin with flour and cut into small discs about 5 cm wide.
6. Add the discs one by one to the boiling stew with gentle stirring and cook 10 to 15 minutes until done and the broth thickens.
7. Serve hot in a deep dish.

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