Entree: United Arab Emirates – Southern Culinary Region – مرقوقات ➤ Marqūqāt (Hearty Emirati meat and vegetable stew with thin flattened dough pieces)

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 10 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 in (25 mm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (8 oz (225 g))
- 3 garlic cloves, minced (0.3 oz (8 g))
- 2 large tomatoes, chopped (12 oz (350 g))
- 2 medium potatoes, peeled and cubed (12 oz (350 g))
- 1 medium eggplant, cubed (10 oz (300 g))
- 1 tbsp (15 ml) tomato paste (1 tbsp (15 ml)) (9/16 oz (16 g))
- 1 tsp (5 ml) ground turmeric (0.071 oz (2 g))
- 1 tsp (5 ml) ground cumin (0.071 oz (2 g))
- 1 tsp (5 ml) ground coriander (0.071 oz (2 g))
- 1 tsp (5 ml) baharat or Arabic seven-spice blend (0.071 oz (2 g))
- 1/2 tsp (2.5 ml) ground black pepper (0.035 oz (1 g))
- 1.5 tsp (7.5 ml) salt, or to taste (0.28 oz (8 g))
- 6 cups (1440 ml) lamb or beef broth, or water
- 2 tbsp (30 ml) fresh cilantro, chopped (0.28 oz (8 g)) for garnish
- 2 tbsp (30 ml) lemon juice (2 tbsp (30 ml)) to finish (optional)
Dough for the thin flat pieces (margoog)
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (2.5 ml) salt (0.106 oz (3 g))
- 1 tbsp (15 ml) vegetable oil (1 tbsp (15 ml))
- about 3/4 cup (180 ml) warm water, more as needed

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 in (25 mm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 3 garlic cloves, minced (0.3 oz / 8 g)
- 2 large tomatoes, chopped (12 oz / 350 g)
- 2 medium potatoes, peeled and cubed (12 oz / 350 g)
- 1 medium eggplant, cubed (10 oz / 300 g)
- 1 tbsp tomato paste (15 ml) (16 g)
- 1 tsp ground turmeric (2 g)
- 1 tsp ground cumin (2 g)
- 1 tsp ground coriander (2 g)
- 1 tsp baharat or Arabic seven-spice blend (2 g)
- 1/2 tsp ground black pepper (1 g)
- 1.5 tsp salt, or to taste (8 g)
- 6 cups (1440 ml) lamb or beef broth, or water
- 2 tbsp fresh cilantro, chopped (8 g) for garnish
- 2 tbsp lemon juice (30 ml) to finish (optional)
Dough for the thin flat pieces (margoog)
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt (3 g)
- 1 tbsp vegetable oil (15 ml)
- about 3/4 cup (180 ml) warm water, more as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the lamb pieces dry and season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper.
2. In a large heavy pot, heat the vegetable oil over medium-high heat. Brown the lamb in batches until well seared; remove and set aside.
3. Reduce heat to medium. Add the sliced onion and cook until soft and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste, chopped tomatoes, turmeric, cumin, coriander and baharat. Cook 2–3 minutes to release aromas and break down the tomatoes.
5. Return the lamb to the pot, add the potatoes and eggplant, then pour in the broth (or water) to just cover. Bring to a boil, then reduce to a gentle simmer. Skim any foam. Cover and simmer 45–60 minutes, until lamb and vegetables are tender.
6. While the stew simmers, make the dough: combine the flour and 1/2 tsp (2.5 ml) salt in a bowl, stir in the oil, then add warm water a little at a time to form a soft but not sticky dough. Knead briefly, rest 10 minutes.
7. Divide the dough into walnut-sized pieces and roll each very thin with a rolling pin or press between hands into paper-thin rounds or rectangles (traditional margoog are very thin). Lightly dust with flour to prevent sticking.
8. When the stew is nearly done, drop the dough pieces, a few at a time, onto the simmering stew. They will cook in 6–10 minutes; stir gently so they do not clump. Continue until all pieces are cooked and the stew has thickened slightly from the dough.
9. Taste and adjust salt and pepper; add lemon juice if using to brighten flavors. Garnish with chopped cilantro and serve hot with extra broth on the side for those who prefer more gravy.
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1. Pat the lamb pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large heavy pot, heat the vegetable oil over medium-high heat. Brown the lamb in batches until well seared; remove and set aside.
3. Reduce heat to medium. Add the sliced onion and cook until soft and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste, chopped tomatoes, turmeric, cumin, coriander and baharat. Cook 2–3 minutes to release aromas and break down the tomatoes.
5. Return the lamb to the pot, add the potatoes and eggplant, then pour in the broth (or water) to just cover. Bring to a boil, then reduce to a gentle simmer. Skim any foam. Cover and simmer 45–60 minutes, until lamb and vegetables are tender.
6. While the stew simmers, make the dough: combine the flour and 1/2 tsp salt in a bowl, stir in the oil, then add warm water a little at a time to form a soft but not sticky dough. Knead briefly, rest 10 minutes.
7. Divide the dough into walnut-sized pieces and roll each very thin with a rolling pin or press between hands into paper-thin rounds or rectangles (traditional margoog are very thin). Lightly dust with flour to prevent sticking.
8. When the stew is nearly done, drop the dough pieces, a few at a time, onto the simmering stew. They will cook in 6–10 minutes; stir gently so they do not clump. Continue until all pieces are cooked and the stew has thickened slightly from the dough.
9. Taste and adjust salt and pepper; add lemon juice if using to brighten flavors. Garnish with chopped cilantro and serve hot with extra broth on the side for those who prefer more gravy.
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