Margoogat — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups flour
1/2 cup water for dough
2 zucchini, cubed
1 potato, cubed
1 carrot, diced
2 tomatoes, pureed
2 tbsp tomato paste
1 onion, diced
2 tsp bezar
1 tsp turmeric
1 dried lime (loomi)
3 tbsp vegetable oil
3 cups water
Salt

Instructions

1 Make dough: mix flour, water, and salt. Knead until smooth and elastic. Rest 20 minutes.
2 Heat oil and saute onion until golden. Add bezar and turmeric. Cook 1 minute.
3 Add tomato puree, paste, and water. Add dried lime and all vegetables. Simmer 15 minutes.
4 Roll dough paper-thin. Cut into large irregular pieces.
5 Drop dough pieces into the simmering stew one at a time, ensuring they don't stick together.
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.