Saudi
Margoog
A Saudi stew of tender lamb, vegetables, and thin whole-wheat dough sheets simmered directly in the spiced broth. The dough softens and thickens the stew, giving margoog its hearty, home-style texture.
Ingredients
- Whole wheat flour1 cup
- All-purpose flour1/4 cup
- Salt1 tsp, divided
- Water1/2 cup, plus more as needed
- Lamb pieces, bone-in if possible350g
- Ghee or neutral oil1 1/2 tbsp
- Yellow onion, finely chopped1 medium
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Ripe tomatoes, chopped2 medium
- Saudi baharat1 1/2 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Dried black lime, pierced1
- Cinnamon stick1 small
- Hot water4 cups
- Carrot, cut into chunks1 small
- Zucchini, cut into thick half-moons1 small
- Eggplant, cut into chunks1 small
- Pumpkin or butternut squash, cut into chunks1 cup
- Green chili, slit1 optional
- Fresh cilantro, chopped2 tbsp
Method
- Combine the whole wheat flour, all-purpose flour, 1/4 tsp salt, and enough water to make a firm but pliable dough.
- Knead the dough for 5 minutes, cover it, and let it rest for 20 minutes.
- Heat the ghee in a heavy pot over medium heat and brown the lamb pieces on all sides.
- Add the onion and cook until softened and lightly golden.
- Stir in the garlic, tomato paste, chopped tomatoes, baharat, cumin, coriander, turmeric, black pepper, and remaining salt.
- Cook the tomato mixture for 5 minutes, stirring until it thickens and the oil begins to separate.
- Add the pierced dried black lime, cinnamon stick, and hot water, then bring to a boil.
- Reduce the heat, cover, and simmer for 45 minutes, or until the lamb is nearly tender.
- Add the carrot, zucchini, eggplant, pumpkin, and green chili, then simmer for 15 minutes.
- Divide the rested dough into small balls and roll each one very thin on a floured surface.
- Tear or cut the thin dough into rough palm-sized pieces.
- Add the dough pieces to the simmering stew one at a time, sliding each piece into the broth so they do not stick together.
- Cover and simmer gently for 20 minutes, shaking the pot occasionally instead of stirring hard, until the dough is cooked and the stew is thick.
- Taste and adjust the salt, then remove the cinnamon stick and dried lime if desired.
- Serve hot in a shallow bowl with chopped cilantro scattered over the top.
Common questions
Can I substitute the lamb with beef or chicken in Margoog?
Yes. Beef chuck works best as a lamb substitute; simmer it a little longer, usually 60-90 minutes before adding vegetables. Chicken can be used, but add it later and reduce simmering time so it doesn’t fall apart.
How long does Margoog take from start to finish?
Plan on about 1 hour 45 minutes to 2 hours total. That includes dough resting, browning the meat, simmering the lamb, cooking the vegetables, and finishing the dough pieces until tender.
What are the most common mistakes when making Margoog?
The biggest mistakes are rushing the lamb, making the stew too thin, and rolling the dough too thick. Also avoid overcooking the vegetables; they should stay intact and tender, not turn into mush.
How should I store leftover Margoog?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. The dough will absorb liquid as it sits, so add a splash of water when reheating. It also freezes well for up to 2 months.
What’s the best way to serve Margoog?
Serve it hot in a deep bowl so the broth, meat, vegetables, and dough are all visible. It’s traditionally great with extra black lime flavor and a side of fresh salad or plain yogurt.