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Margoog

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25 min
Prep
1 hr
Cook
6
Servings

Ingredients

  • 600 g (1.3 lb) lamb or chicken, cut into pieces
  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 1/2 tsp salt
  • 3/4 cup (180 ml) water, approximately
  • 300 g (10.5 oz) pumpkin, cubed
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 tbsp tomato paste
  • 2 tbsp Kuwaiti bezar spice blend
  • 2 tbsp vegetable oil
  • 6 cups (1.5 l) water or stock
  • Salt to taste

Method

  1. Make the dough by combining flour, salt and water into a smooth, firm dough; knead briefly and rest for 15 minutes.
  2. Heat the oil in a large pot and brown the meat with the onion until fragrant.
  3. Stir in the bezar spice and tomato paste, then add the chopped tomatoes and water; bring to a boil.
  4. Simmer, covered, for 35-40 minutes until the meat is nearly tender.
  5. Add the pumpkin and continue simmering for 10 minutes.
  6. Roll the rested dough thinly and tear or cut into irregular flat pieces; drop them into the simmering stew one at a time to prevent sticking.
  7. Simmer uncovered for a further 10-15 minutes until the dough pieces are cooked through and the stew has thickened slightly.
  8. Season with salt and serve hot directly from the pot.

Introduction: Margoog is a rustic Kuwaiti stew of hand-stretched dough pieces simmered with meat, pumpkin and vegetables in a richly spiced broth.

Cultural Background: Margoog is a rustic Kuwaiti stew of hand-stretched dough pieces simmered with meat, pumpkin and vegetables in a richly spiced broth. Deeply traditional, it exemplifies the resourceful, warming home cooking of Kuwaiti households, especially favoured during winter months.

Tips: Dust the torn dough pieces lightly with flour before adding to help thicken the stew. Keep the stew at a gentle simmer once the dough is added to avoid it disintegrating.

Variations: Courgette or carrots can be added alongside or instead of pumpkin. A drier version, Margoog Yabis, uses less liquid for a thicker, more stew-like consistency.

Storage: Refrigerate in an airtight container for up to 3 days; the dough pieces will continue absorbing liquid.

Reheating: Reheat gently on the stovetop with a little added water or stock to loosen the consistency.

FAQs:

Q: What does margoog dough look like when done?

A: It should be tender but still hold its shape, similar to a rustic pasta.

Q: Can I use pre-made dough sheets?

A: Yes, thin lasagne sheets torn into pieces work as a shortcut.

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