Photograph of the finished Margoog

Middle East · Hầm thịt cừu bánh mì vụn Margoog

Margoog

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.4 lb
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Pumpkin Pumpkin 1.6 lb
  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Thick tomato passata Thick tomato passata 4.9 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Sauté the onions, then fry the lamb chunks for 10 minutes until browned on the outside.
  2. 2 Sprinkle with baharat sauce and stir for 90 seconds, then add chopped tomatoes and tomato sauce.
  3. 3 Add water and simmer for 60 minutes until the meat is tender.
  4. 4 Add the pumpkin and zucchini cubes and cook for 20 minutes.
  5. 5 Tear the thin bread into large pieces and drop them into the pot during the last 12 minutes.
  6. 6 The rice cakes that are added last will still retain their shape; if added too early, they will melt into a thick porridge.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 3: pressure cook for 22 minutes, then release the pressure naturally; add vegetables and bread when you open the lid.

Start cooking