A Saudi central-region stew of lamb, mixed vegetables, and thin dough pieces that melt into the broth for a creamy texture.
Marqooq is a dish from the central region of Saudi Arabia, combining thin dough with vegetables and lamb. A popular Ramadan version cooked at suhoor for a full month.
The dough melts into the broth and gives a uniquely creamy texture. One pot serves 10-12 people and is prepared in 2 hours.
Mix the flour, salt, and enough warm water and knead for 10 minutes. Cover and rest for 15 minutes.
Divide the dough into 8 balls and roll each very thin (about 30 cm in diameter). Cut into 5 cm squares.
In a pot, place the lamb with onion, garlic, ginger, dried lime, and enough water. Simmer for 60 minutes until tender.
Add the tomato, zucchini, carrot, eggplant, green beans, cumin, turmeric, and salt. Continue for 15 minutes.
Drop the dough squares into the broth and simmer for 20 minutes until cooked and blended with the broth.
Pour the marqooq into a serving dish and garnish with parsley and a few drops of oil. Serve hot with lemon.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Marqooq (Lamb and Vegetable Stew), and how to fix them:
Add flour one spoon at a time until it comes together.
Add 30 minutes to the cooking.
Double the dried lime and add a pinch of cumin before serving.
Continue cooking for 10 minutes uncovered so the excess evaporates.
2 days. Reheat with broth.
1 month. Freeze the broth separately from the dough.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Lamb | Beef | 1:1 | 30 minutes longer cooking time. |
| Lamb | Chicken | 1:1 | 1 hour shorter cooking time. |
| Flour | Whole wheat flour | 1:1 | Deeper flavor. |
| Ingredient | 6 people | 12 people | 18 people |
|---|---|---|---|
| Meat | 700 g | 1400 g | 2100 g |
| Flour | 400 g | 800 g | 1200 g |
| Vegetables | 750 g | 1500 g | 2250 g |
| Broth | 1.5 L | 3 L | 4.5 L |
Roll the dough very thin so it dissolves quickly in the broth. Plenty of vegetables fill the pot and add nutritional value. Add the parsley at the end so it stays fresh.
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