Entree: Saudi Arabia – Saudi Bedouin Cuisine – مرقوق ➤ Marqooq (Stew of meat and torn thin flatbread cooked in a spiced broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large (10 oz / 280 g) onions, sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) canned diced tomatoes, with juices
- 6 cups (1.4 L) water or light beef broth
- 2 medium (10 oz / 280 g) eggplants, cut into 1.5-inch pieces
- 2 medium (12 oz / 340 g) zucchini, halved and sliced
- 2 medium (12 oz / 340 g) ripe tomatoes, chopped
- 1 bay leaf
- 1 tbsp (9 g) ground cumin
- 1 tsp (3 g) ground coriander
- 1 tsp (3 g) ground turmeric
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- For the dough:
  - 2 cups (260 g) whole wheat flour
  - 1 cup (120 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 tbsp (15 ml) olive oil
  - 3/4 cup (180 ml) warm water, plus more as needed

Instructions

1. Heat vegetable oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until deeply colored, then remove and set aside.
2. Add sliced onions to the pot and cook until softened and beginning to brown, about 6–8 minutes. Stir in minced garlic and tomato paste and cook 1 minute.
3. Return the browned lamb to the pot, add diced tomatoes, water or broth, bay leaf, cumin, coriander, turmeric, black pepper, and salt. Bring to a simmer, cover, and cook gently for 45 minutes.
4. Meanwhile make the dough: combine whole wheat flour, all-purpose flour, and salt in a bowl. Add olive oil and warm water, mixing until a soft, slightly stiff dough forms. Knead briefly, cover, and let rest 15 minutes.
5. After the lamb has simmered 45 minutes, add eggplant, zucchini, and chopped tomatoes. Increase heat to maintain a gentle simmer and cook 15 minutes until vegetables begin to soften.
6. On a lightly floured surface roll the dough very thin (about 1/16 inch) and cut into roughly 1–2 inch squares or tear into irregular pieces by hand.
7. Gradually add the torn dough pieces to the simmering stew in small handfuls so they do not clump. Stir gently after each addition to separate pieces. Cover and simmer 10–15 minutes until the dough is cooked through and the lamb is tender.
8. Taste and adjust seasoning. Remove bay leaf, garnish with chopped cilantro, and serve hot from the pot.