A NOMVEX RECIPE
Vegetable margoog
Plant-based2 servings≈ 65 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
Adjust servings and add to menuCooking mode, timer and shopping list are in the tool. This page is readable without JavaScript.
01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Wheat flour160 g
- Water730 ml
- Squash220 g
- Potatoes220 g
- Tomatoes230 g
- Onion120 g
- Baharat spice mix4 g
- Olive oil20 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Knead flour with 90 ml of the measured water into a supple dough; rest 20 minutes and roll thin.
Cook onion and spice, then add tomato, vegetables and remaining water; simmer 25 minutes.
Tear dough into small sheets and drop them one by one into the simmering stew. Cook 15 minutes, stirring, until done.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
Open this recipe in my kitchen tool ↗