Razor-thin dough sheets cooked in a thick vegetable and tomato stew until silky. Similar to thareed but with fresh dough cooked in the broth, creating pasta-like layers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: fresh herbs, lemon wedges
Accompaniments: yogurt, pickles
Instructions
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1
Make dough: mix flour, water, and salt. Knead until smooth and elastic. Rest 20 minutes.
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2
Heat oil and saute onion until golden. Add bezar and turmeric. Cook 1 minute.
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3
Add tomato puree, paste, and water. Add dried lime and all vegetables. Simmer 15 minutes.
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4
Roll dough paper-thin. Cut into large irregular pieces.
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5
Drop dough pieces into the simmering stew one at a time, ensuring they don't stick together.
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6
Cook 15 minutes until dough is silky and tender. The stew should be thick. Serve in bowls.
Did You Know?
The art of rolling margoogat dough paper-thin is considered an essential skill for Emirati brides to demonstrate to their new families.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- flat surface
Garnishing
fresh herbs, lemon wedges
Accompaniments
yogurt, pickles
The Story Behind Margoogat
Margoogat is a distinctly Emirati pasta-stew hybrid that predates any Italian influence. The name means "thinned" or "flattened," referring to the paper-thin dough sheets that cook directly in the vegetable stew. This technique creates a dish that is part soup, part pasta, and entirely unique to Gulf cuisine. Margoogat showcases the ingenuity of Emirati cooks who created sophisticated textures from the simplest pantry staples.
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