DUBAI: Ramadan is a particular time to get along with household and associates and what higher dish to share together with your family members for iftar than the mouth-watering Saudi meal margoog.
The dish is often made with lamb, however Chef Riccardo Pinna, the manager chef at Sheraton Maldives Full Moon Resort & Spa, shared a simple vegetarian model of the favored dish.
It could not function meat, however Pinna’s recipe is effectively balanced, wealthy in fiber and decrease in energy.
The chef was based mostly in Saudi Arabia earlier than he moved to the Maldives and it was there that he got here to fall in love with Saudi delicacies.
1/2 cup onion, minced.
2 teaspoons of garlic, diced.
2 tablespoons of tomato paste
2 cans of chopped tomatoes
8 cups sizzling water
25 grams olive oil
Greens (eggplant, carrot, chili, pumpkin, zucchini), as desired
1/2 cup brown flour
1 cup heat water
1/4 tsp salt
1 tablespoon combined spices
1 tablespoon salt
1/4 tsp black pepper
1 cinnamon stick
1 bay leaf
2 dried limes
In a big bowl, add the flour, salt and water, then knead. Relaxation the dough for one hour.
On a floured floor, roll out the dough and reduce it into medium-sized squares.
In a deep pot, over excessive warmth, add oil and onion. Stir till the onion is tender.
Add garlic and stir briefly, then add tomato paste. Stir for a couple of minutes. Subsequent, add the can of chopped tomatoes and all of the spices besides salt. Give it stir, then add the greens and sizzling water. Convey it to a boil, then scale back warmth and simmer for half-hour.
Add salt to style.
After quarter-hour, add the dough squares piece by piece to the simmering pot. Maintain stirring for eight to 10 minutes, or till the dough is cooked by. Serve it sizzling and luxuriate in!