A NOMVEX RECIPE
Qatari lamb and flatbread margoog
Meat2 servings≈ 95 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Stewing lamb380 g
- Wheat flour140 g
- Onion130 g
- Tomatoes240 g
- Squash220 g
- Courgette180 g
- Baharat spice mix4 g
- Olive oil20 ml
- Water700 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 and 80 ml water into a soft dough; roll thin discs. Cut lamb and vegetables.
Brown lamb and onion; add tomato, spices and remaining water. Simmer 50 minutes, then add vegetables.
Slide dough discs into simmering broth and cook 15 to 20 minutes until dough, meat and vegetables are cooked.
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.
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