A NOMVEX RECIPE
Saudi lamb and vegetable marqooq
Meat2 servings≈ 115 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 lamb330 g
- Wheat flour170 g
- Onion120 g
- Tomatoes230 g
- Courgette150 g
- Carrots120 g
- Baharat spice mix3 g
- Olive oil20 ml
- Water850 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 100 ml water, roll into thin sheets and rest 20 minutes. Cut vegetables into even pieces.
Soften onion and lamb in oil; add tomato, spices and 600 ml water. Cover and simmer 60 minutes until meat begins to soften.
Add carrot, courgette and up to 150 ml more water if needed. Slide strips of dough into the broth without stacking; cook 20 to 25 minutes and check meat and dough are 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.
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