Margoog — Print Recipe — The Culinary Codex

A thick, nourishing stew of mixed vegetables in a tomato-spiced broth with torn pieces of thin dough that soften into pasta-like ribbons. This Bahraini one-pot meal is pure rustic comfort.

Ingredients

2 cups all-purpose flour
1/2 cup water
1 tsp salt for dough
300g lamb, cubed (optional)
2 potatoes, cubed
1 zucchini, sliced
1 carrot, sliced
1 onion, diced
3 tomatoes, chopped
2 tbsp tomato paste
1 tbsp baharat
1 tsp turmeric
2 dried limes
3 tbsp ghee
4 cups water
Salt and pepper

Instructions

1 Make a simple dough with flour, water, and salt. Knead until smooth and rest for 15 minutes covered.
2 In a large pot, heat ghee and brown lamb cubes if using. Add onion and cook until softened.
3 Add baharat, turmeric, tomatoes, tomato paste, and dried limes. Pour in water and bring to a boil.
4 Add potatoes, zucchini, and carrots. Simmer for 20 minutes until vegetables begin to soften.
5 Roll dough thin and tear into irregular pieces. Drop them into the simmering stew one at a time.
6 Cook for 10 more minutes until the dough pieces are soft and the stew is thick. Serve hot in deep bowls.

Did You Know?

Bahraini mothers say the secret to margoog is tearing the dough by hand rather than cutting it, as rough edges absorb more delicious broth.