Margoog — Print Recipe — The Culinary Codex

Hand-torn sheets of fresh dough simmered directly in a rich lamb and vegetable stew until they become silky pasta-like ribbons that absorb every drop of the spiced broth.

Ingredients

500g lamb shoulder, cubed
2 cups flour
1/2 tsp salt
1/2 cup water for dough
2 tomatoes, diced
1 onion, diced
2 potatoes, cubed
1 zucchini, cubed
2 tbsp tomato paste
1 tsp bezar spice
1 tsp turmeric
2 dried limes
6 cups water
2 tbsp oil

Instructions

1 Make the dough: combine flour, salt, and water. Knead until smooth, cover, and rest for 20 minutes.
2 Brown lamb in oil for 5 minutes. Add onion, cook 3 minutes. Add tomato paste, bezar, turmeric, and tomatoes; cook 2 minutes.
3 Add 6 cups water and dried limes. Simmer covered for 40 minutes until lamb is tender.
4 Add potatoes and zucchini, cook 10 minutes.
5 Roll the dough very thin and tear into large irregular pieces. Drop directly into the bubbling stew and cook for 15 minutes until the dough pieces are soft and silky.
6 Serve in deep bowls, making sure each serving has meat, vegetables, and plenty of the dough pieces.

Did You Know?

Margoog gets its name from the Arabic word for "flattened," describing the thin sheets of dough that are torn and dropped into the stew.