Najdi Stew · Torn Flatbread & Vegetables
Margoog (Marqooq)
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Its name shares the same Arabic root as "regag" — meaning thin — and the dough is torn straight into the simmering pot by hand rather than baked and served on the side.
Thin sheets of dough are torn by hand directly into a simmering pot of meat, pumpkin, and vegetables, where they cook until soft and soak up the broth. Najdi households and traditional restaurants in and around Riyadh serve it as a filling, everyday one-pot meal with Bedouin roots.
Why it's made this way: The dish reflects central Arabia's Bedouin cooking tradition of a single shared pot feeding a whole family or camp, stretching a little meat and dough into a substantial meal.
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Part of World of Street Food — 3248 dishes from 118 countries.
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