Marqouq Soup (Shorbat Marqouq)

Name: Marqouq Soup (Shorbat Marqouq)
Yield: 5
Cuisine: Saudi Arabia
Ingredients: Lamb or chicken, cubed — 300 g (10 oz); Onion, chopped — 1; Garlic, minced — 2 cloves; Tomatoes, chopped — 2; Carrot, chopped — 1; Baharat spice blend — 1 tsp; Ground turmeric — 1/2 tsp; Water or stock — 1.2 L (5 cups); All-purpose flour — 250 g (2 cups); Salt — 1/2 tsp; Water, for dough — 120 ml (1/2 cup); Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Lamb or chicken, cubed — 300 g (10 oz)
Onion, chopped — 1
Garlic, minced — 2 cloves
Tomatoes, chopped — 2
Carrot, chopped — 1
Baharat spice blend — 1 tsp
Ground turmeric — 1/2 tsp
Water or stock — 1.2 L (5 cups)
All-purpose flour — 250 g (2 cups)
Salt — 1/2 tsp
Water, for dough — 120 ml (1/2 cup)
Salt and black pepper, — to taste

Method

Combine the flour, salt and water for the dough, kneading into a firm, smooth dough; rest 15 minutes.
Heat a little oil in a large pot and brown the meat.
Add the onion and garlic, sautéing until softened.
Stir in the tomatoes, carrot, Baharat and turmeric, cooking 2 minutes.
Add the water or stock and simmer 30-35 minutes until the meat is tender.
Roll the rested dough thin and tear into irregular small pieces.
Drop the dough pieces into the simmering soup and cook 8-10 minutes until tender.
Season with salt and pepper and serve hot.

Introduction: A hearty soup with hand-torn dough pieces simmered in a spiced broth with vegetables and meat.

Cultural Background: Marqouq refers to both the thin, torn dough and the soup made from it, a traditional Saudi comfort dish combining tender dough pieces with a well-spiced meat and vegetable broth.

Tips: Roll the dough thinly for the most authentic light, tender texture. Tear the dough by hand rather than cutting for the traditional irregular shape.

Variations: Add pumpkin or courgette for extra vegetables; use dried lime for a distinctive tangy note common in some regional versions.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed.

Nutrition: Approx. 340 kcal, 20 g protein, 38 g carbohydrate, 12 g fat per serving.

FAQs:

Q: What does 'marqouq' mean?

A: It refers to the thin, hand-torn dough pieces that give this soup its distinctive texture.

Q: Can this soup be made vegetarian?

A: Yes, omit the meat and use vegetable stock with extra vegetables for a satisfying vegetarian version.