Meat Margoog With Vegetables Recipe

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 mix and cook until color begin to change and water dries Meat Margoog with Vegetables Recipe
Meat Margoog with Vegetables

Preparation: 25 minutes approximately
Cooking: 50 minutes approximately
Serves: 6

All you need

For meat and vegetables:

1 kg lamb

2 large onions

2 medium potatoes

2 whole zucchini

2 small eggplants

1 can al alali Cut Green Beans – drained

4 tomato – peeled and chopped

2 tbsps al alali Tomato Paste

3 garlic cloves – crushed

4 small onions – halves

1 red pepper – halves

1 green pepper – halves

Whole spices (2 dry lemon – 1 whole cinnamon – 3 cardamoms – 6 black pepper cones -2 bay leaves)

Ground spices (1 tsp cumin – 1 tsp mixed spices – salt to taste – al alali Ground Black Pepper to taste – 1/2 tsp turmeric – 1/2 tsp al alali paprika – 1/2 tsps ground coriander)

4 cups water

1 tbsp vegetable oil

1 tbsp butter

For the dough:

1 1/2 cup Brown flour

1/2 cup water

1/2 tsp salt

Pinch al alali Ground Black Pepper


  • In a deep large pan, heat vegetable oil and butter, add onion and sauté until become soft. Add garlic, whole & ground spices, mix, add al alali Tomato Paste, red chili, mix until the smell of spices emerge.
  • Add meat, mix and cook until color begin to change and water dries, add chopped tomatoes and water, simmer for 40 minutes, or until meat is cooked
  • Add chopped vegetables to pot, then salt. Add more water if needed, simmer until vegetables are cooked. Cover pot , simmer until cooked


  • Mix dough ingredients, kneed, add water gradually until dough form soft smooth texture
  • Make thin dough sheet, then cut into square or rectangular shapes leaving 4 cm between pieces. Cover dough and set aside for 30 minutes
  • Add dough pieces to pot without mixing, allow to cook for 20 minutes until the sauce thickens
  • Serve with white rice and enjoy!

Source: alalali

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