Margoog Qatari (Doha Spiced Vegetable, Zucchini, Eggplant & Chicken Stew with Simmered Pasta Sheets) – Authentic Qatar Recipe
Qatar’s beloved heritage comfort stew where thin dough ribbons absorb the rich black-lime and vegetable broth.
- Country of Origin
- 🇶🇦 Qatar (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender chicken pieces (or lamb), Cubed zucchini, Eggplant, Qatari bzar spice (coriander, Cumin
Ingredients for Margoog Qatari (Doha Spiced Vegetable, Zucchini, Eggplant & Chicken Stew with Simmered Pasta Sheets) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chicken pieces (or lamb), prepped into bite-sized pieces
- 1.5 cups cubed zucchini, washed and trimmed
- 1 cup eggplant
- 1 medium onion and 3 cloves garlic, finely minced with Qatari bzar spice (coriander
- 1.5 tbsp traditional Qatar seasoning (cumin, cinnamon, ginger, cardamom), pierced dried black lime (loomi), tomato)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender chicken pieces (or lamb) for 5 minutes.
- Add minced onion, garlic, Qatari bzar spice (coriander, and cumin, cinnamon, ginger, cardamom), pierced dried black lime (loomi), tomato, stirring for 2 minutes until deeply aromatic.
- Add cubed zucchini and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in eggplant right before serving warm.