🥘 Margoog (Najdi Dough & Vegetable Stew)

Method

1. In a bowl mix the 3 cups of whole wheat flour with a pinch of salt, add water gradually and knead for 5 minutes into a soft dough that doesn't stick to your hands.

2. Divide it into 6 balls, brush with a little oil, cover and leave to rest for 30 minutes.

3. Chop the onions, cube the tomatoes and zucchini, and pierce the dried limes (and cube the pumpkin, eggplant, potatoes and carrots if using).

4. Heat the remaining oil in a large pot over medium heat and cook the onions for 5 minutes until soft, then add the 1 kg meat and stir over high heat for 5 minutes until it changes colour.

5. Add the tomatoes, 2 tbsp tomato paste, 1 tbsp kabsa spice, the dried limes and salt (and the chili if using), and stir for 2 minutes.

6. Pour in the 10 cups of water, bring to a boil and skim off the scum, then cover and cook over low heat for 1 hour until the meat is tender.

7. Add the zucchini and the other vegetables and boil over medium heat for 15 minutes until tender.

8. Roll each ball out very thinly on a surface dusted with whole wheat flour and cut into large squares of about 5 cm.

9. Raise the heat until the broth boils hard, and drop in the dough pieces one by one, stirring gently.

10. Reduce the heat to low and cook for 20 minutes, stirring gently, until the dough is cooked and translucent and the broth thickens.

11. Serve the margoog hot in a deep dish with the meat on top.

💡 2 more secrets for this dish in the Tahwa app (Plus).