Middle EasternSaudi Margoog (Dough in Lamb and Vegetable Stew)
Thin squares of homemade dough cooked in a thick lamb and vegetable stew with dried lime, turmeric and Gulf spices until the dough is tender and the sauce coats every piece. A Najdi winter dish from Saudi Arabia.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
14 minutesHigh heatHeat the oil in a large pot and brown the lamb for 8 minutes. Add the chopped onion and cook for 5 minutes.
Success cueBrowned lamb and soft onion.
- 02
Stew
1 hour and 6 minutesGentle simmerAdd the cumin, turmeric, cardamom, cinnamon and black pepper, the grated tomatoes and tomato paste and cook for 5 minutes. Pour in the water, add the dried limes, pierced, then cover and simmer for 60 minutes.
Success cueTender lamb in a fragrant red broth.
- 03
Dough
25 minutesMeanwhile, for the dough, mix the flour, salt and oil with the water for the dough and knead for 5 minutes into a soft dough. Cover and rest it for 20 minutes.
Success cueA smooth, soft dough.
- 04
Vegetables
16 minutesGentle simmerAdd the potatoes, carrots, zucchini and eggplant, cut into large chunks, with the salt and simmer for 15 minutes.
Success cueThe vegetables are half tender.
- 05
Adding the dough
15 minutesGentle simmerRoll the dough very thin, about 1 mm, cut it into 5 cm squares and drop them into the bubbling stew a few at a time, stirring gently.
Success cueSeparate squares floating in the stew.
- 06
Finishing
20 minutesGentle simmerSimmer for 15 minutes more, until the dough is cooked through and the sauce is thick. Rest for 5 minutes before serving.
Success cueTender dough in a thick sauce.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Piercing the dried limes lets their sour, smoky taste into the stew.
- • Roll the dough as thin as you can; thick pieces stay doughy.
- • Dust the squares with flour so they do not stick together before cooking.
Common mistakes
- • Adding all the dough at once, so it clumps together.
- • Letting the stew get too thick before the dough goes in; the dough absorbs liquid as it cooks.
Serving ideasServe hot in deep plates with fresh green chilies and lemon on the side.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is margoog different from jareesh and kabsa?
Margoog is a stew with thin dough pieces cooked in it; jareesh is a porridge of crushed wheat, and kabsa is spiced rice with meat.
Can I make it with chicken?
Yes. Use bone-in chicken and simmer it for 35 minutes before adding the vegetables, until it reaches 74°C.
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