Margoog

Name: Margoog
Total time: 100 min
Yield: 6
Cuisine: Saudi Arabian
Ingredients: 500 g lamb, cut into pieces; 2 cups wholemeal flour for the dough; Courgette, pumpkin and aubergine; 2 tomatoes and 2 carrots; 1 onion, chopped, and 3 garlic cloves; 1 tbsp tomato paste; 3 tbsp ghee; Cardamom, dried lime, turmeric, pepper and salt

Najdi stew of thin dough discs simmered with meat and vegetables — every quantity in grams, calories per serving.

520kcal31 gprotein100 minPrep

Per serving · 400 g

520

kcal

31 g

protein

52 g

carbs

21 g

fat

Prep: 100 minServes: 6Whole dish: 2400 gWhole dish energy: 3120 kcal

Ingredients

500 g lamb, cut into pieces500 g
2 cups wholemeal flour for the dough240 g
Courgette, pumpkin and aubergine500 g
2 tomatoes and 2 carrots260 g
1 onion, chopped, and 3 garlic cloves130 g
1 tbsp tomato paste18 g
3 tbsp ghee42 g
Cardamom, dried lime, turmeric, pepper and salt15 g

Whole dish: 2400 g

Method

1
Knead wholemeal flour with water and salt into a firm-but-soft dough; shape into balls and rest, covered.
2
Soften onion and garlic in ghee, then brown the meat.
3
Add tomato paste and the Najdi spices — cardamom, dried lime, turmeric, pepper — then water, and cook until the meat is tender.
4
Add the chopped vegetables and cook until nearly done.
5
Roll the dough thin, cut it into pieces and drop them into the broth gradually, stirring; simmer about 20 minutes until cooked and thickened.

Enjoy it

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400 g · 520 kcal

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