Margoog

Experience the heartwarming flavors of Middle Eastern cuisine with Margoog, a tender lamb stew enveloped in whole wheat dumplings. Ideal for a cozy family dinner or a special gathering, this dish brings comfort and tradition to your table.

• 500 g lamb, cut into pieces
• 2 cups whole wheat flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 cup water
• 2 tbsp vegetable oil
• 1 cup chopped vegetables

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the lamb pieces and brown them on all sides.

2. 2

   Once the lamb is browned, add the salt, black pepper, and ground cumin. Stir well to coat the meat with spices.

3. 3

   Pour in the water, cover the pot, and simmer on low heat for about 60 minutes until the lamb is tender.

4. 4

   While the lamb is cooking, prepare the dough by mixing the whole wheat flour with enough water to form a soft dough. Let it rest for 15 minutes.

5. 5

   Roll out the dough into thin flatbreads. Set aside.

6. 6

   After the lamb is tender, add the chopped vegetables to the pot and let them cook for an additional 10-15 minutes.

7. 7

   Place the flatbreads on top of the meat and vegetables in the pot, cover, and steam for about 10 minutes until the bread is cooked through.

8. 8

   Serve the Margoog hot, breaking the bread and mixing it with the meat and vegetables.