Margoog (Kuwaiti Lamb and Vegetable Stew with Dough Squares)
Local name: مرقوق
In short: A thick tomato stew of lamb, zucchini, eggplant and carrot, thickened with thin squares of hand-rolled dough that cook right in the pot. It takes about 2 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h
- Resting
- 30 min
- Total
- 2 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 500 kcal
Margoog is a Gulf family stew, cooked in Kuwait as a comforting dinner. Lamb and vegetables simmer in a tomato broth, then wafer-thin squares of dough are dropped in and cook until silky, thickening the stew as they go. The result sits somewhere between a stew and a soup. It is eaten from a shared bowl with a spoon, and a squeeze of lemon lifts the rich flavor.
Instructions
- Mix the flour, salt, water and oil into a firm dough and knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- Heat the oil in a large heavy pot and brown the lamb in two batches, about 5 minutes per batch. Set it aside. Cook the onions in the same pot for 8 minutes, then add the garlic, baharat and turmeric for 1 minute.
- Add the tomatoes and tomato paste and cook for 5 minutes. Return the lamb, add the dried lime, water and salt, bring to a boil and skim. Cover and simmer for 1 hour.
- Add the carrots and potatoes and simmer for 10 minutes. Add the eggplant and zucchini and simmer for 10 minutes more, until the lamb is tender.
- Roll the dough on a floured surface as thin as you can, about 1 mm, in two or three batches. Cut it into 5 cm (2 in) squares and dust lightly with flour so they do not stick together.
- Bring the stew to a gentle boil. Drop in the dough squares a handful at a time, stirring gently so they separate. Simmer for 8 to 10 minutes, until they turn soft and translucent and the stew thickens.
- Thin the stew with a little hot water if it gets too thick, then taste and adjust the salt. Rest for 5 minutes.
- Ladle into bowls, scatter with cilantro and serve with lemon wedges.
Tips
- Short on time? Cut thin store-bought lasagna sheets into squares. They cook in 5 to 8 minutes and work well in the stew.
- Beef chuck or bone-in chicken thighs can replace the lamb. Chicken needs only 30 minutes of simmering before the vegetables go in.
Questions and answers
What is margoog?
A Gulf stew of meat, vegetables and thin squares of dough that cook in the broth. The dough thickens the stew and gives it a soft, pasta-like texture.
Can I make margoog ahead of time?
Make the stew up to 2 days ahead, but add the dough squares only when you reheat it, or they will swell and turn mushy.
Can I freeze margoog?
Freeze the stew without the dough or potatoes for up to 3 months. Thaw and reheat it, then add fresh dough squares and cook as in step 6.
How long does it take to make Margoog (Kuwaiti Lamb and Vegetable Stew with Dough Squares)?
About 2 h 40 min in total: 40 min of preparation and 2 h of cooking.
How many calories are in Margoog (Kuwaiti Lamb and Vegetable Stew with Dough Squares)?
About 500 kcal per serving, with 24 g of protein, 56 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 56 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
