Marqooq combines meat and vegetables with thin dough sheets cooked inside the broth. The order is important: meat first, then vegetables according to their firmness, then dough in batches. Adding everything together may give mashed vegetables and sticky flakes.
Ingredients for about 4-5 servings
- 1 kg of lamb with bones, onion, and 2 tomatoes.
- One zucchini, one carrot, and a cup of chopped pumpkin.
- Two cups of wheat flour and about three-quarters of a cup of water are added to the dough gradually.
- Two tablespoons of oil, and one tablespoon of tomato paste.
- Cumin, ground coriander, salt and pepper to taste.
Dough and broth
Knead the flour with water and a pinch of salt until you get a spreadable dough, then cover it and let it rest for 20 minutes. In the pot, sauté the onions and meat, then add the tomatoes, paste, spices, and hot water. Cook covered until meat is close to desired doneness.
Add ingredients in order
Add carrots first, followed later by squash and courgette according to their size. Roll the dough thinly, cut into suitable sheets and gently lower each into the simmering broth before adding the next. Stir gently from the edges to stop sheets gathering into one lump.
The dish is complete
Allow the dough to cook for about 20-30 minutes, monitoring the liquid. Add hot water if the gravy becomes thick before it is done. Make sure the meat is fully cooked, then adjust the salt and serve after a short rest.
Why do the dough sheets stick?
Thick dough, adding a whole batch in one place or too little broth can cause sticking. Spread and add the sheets gradually and gently. This recipe contains wheat, so consider allergies when serving.
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